Steak sauce out. Steak sauces Creamy pepper sauce is a delicate seasoning.

The word "sauce" has French roots and is translated as "gravy". This seasoning to the main dish, which includes vegetables, spices, broth, cream and many other ingredients. Ever since the advent of sauces in France in the 17th century, they began to be given names by the names of the products on the basis of which they were prepared. This is how pepper onion, etc. appeared. Today we will talk about pepper-based sauce, which is traditionally prepared for meat steaks.

Classic Pepper Sauce

At the same time, the spicy and tender creamy taste of pepper sauce perfectly harmonizes with the meat. It is traditionally used as a seasoning for beef steaks and other "male" dishes.

Pepper Sauce  for the steak, the recipe of which is offered below, is made from peppercorns. What color it will be depends on the preferences of the cook. The original uses a mixture of white, black, pink, and but you can take one of the presented species. Before cooking it must be crushed.

To the onions fried in a pan add pepper, salt and pour brandy and set it on fire with a match. Here you need to be especially careful, because the flame rises high enough. After 2 minutes, cognac evaporated. Now you can add cream (70-100 ml), let boil and remove from the heat or boil down to the density. It all depends on the desired consistency. Serve hot, watering steak sauce, or cold in a sauce bowl.

Traditional pepper sauce for steak: recipe with photos

The taste of the traditional pepper sauce has pronounced notes of cream. It is gentle, but with a spicy peppercorn in the taste. Cooking is easy even for an inexperienced cook.

For this sauce, shallots are taken, which will additionally give it a delicate texture. Cut the third part of the stem as small as possible and fry in butter. Add freshly ground pepper, passed through a special mill, and salt. Pour brandy, set on fire. After 2 minutes add cream. Hold the pepper sauce on the fire until a thick consistency is obtained.

Original pepper sauce in meat broth

Even the best steak truly reveals its taste only in combination with the sauce. It adds to the meat piquancy, juiciness, makes it literally melting in the mouth. Traditionally, pepper sauce based on pepper, peas, brandy and cream is served to steak. For a special taste, you can put concentrated meat broth - just one teaspoon, and the sauce takes on completely different notes.

First, in butter with the addition of vegetable caramelized chopped finely onions and garlic. For the sauce, shallots are more suitable, which have a sweetish taste, but the bulb is also suitable. He will need ½ head and 2-3 cloves of garlic. When the onion becomes caramel, add a spoonful of concentrated broth, a handful of black and green peppercorns (you can crush with a little rolling pin), 50 g of brandy and immediately after that light the contents of the pan. This is the peculiarity of the preparation of this sauce - alcohol burns out, and the aroma remains.

At the last stage of cooking, cream is poured into the pan: 100-150 ml depending on the fat content (the higher the% on the package, the smaller the volume). Now pepper sauce for need to boil down to a thick consistency. They can immediately pour the finished meat or serve separately in a saucepan.

Pepper Steak with sauce

The peculiarity of cooking this steak is that it is fried in pepper, in which it should be rolled before sending it to the pan. And then in the same oil the sauce is prepared, saturated with the aromas and taste of roasted meat.

For breading you do not need to grind, just crush it a little and you can roll steaks in it from both sides. At the same time, melt the butter in the pan. Posting steaks and fry them over high heat until crusting. After that, send the meat "to rest", and in the pan, without removing it from the heat, pour in 20 g of cognac, 200 ml of cream, add a tablespoon of mustard and salt to taste. Boil the pepper sauce for the steak (recipe presented above) for 10 minutes. Then add steaks, previously fried, to the pan, turn off the heat and let them soak for 5 minutes on each side.

Pepper red sauce

This sauce could be called an analogue of the famous Red Devil (red devil), if not the composition. In the original, it is prepared from red. In the presented recipe, this ingredient is not present, but it does not make it worse, it even wins, because it has a more natural composition.

To make hot pepper sauce at home, you will need two large sweet red peppers, 1 chili pepper, ½ onion, and 2 cloves of garlic.

Finely chop the onion and garlic and fry in vegetable oil. In a hot pan add chopped straws bell pepper  and chili. Fry all the ingredients until soft, salt. Transfer the hot mass to the bowl of the blender and beat until smooth. Transfer to a saucepan and serve with traditional beef steaks.

The collection of recipes for sauces is replenished daily to the extent that the variety of ingredients that exist around the world is inexhaustible. The fantasy of famous and so far unknown culinary professionals is also a powerful engine for expanding the encyclopedia of sauces. It is quite possible that the best sauce can come up with and prepare not the chef of the most famous French restaurant, but a simple housewife in a distant, little-known provincial town.

If you want to serve a dish with something more interesting than mayonnaise or ketchup, it's time to pay attention to one of the most voluminous sections of cooking devoted to sauces.

Pepper Sauce - Recipes, Basic Cooking Principles

In order for the famous cook masters to recognize the recipe as ingenious, you need to add knowledge of the basics of sauces to your imagination.

Every person recognizes sweet, salty, sour and bitter instantly as soon as food gets into the mouth. Next - ordinary biochemistry. If these four shades of taste are moderately balanced among themselves, the brain remembers the taste and appearance of the dish as causing pleasure, and vice versa. Thanks to Academician Pavlov, but back to cooking.

It is the sauce that finally forms the taste of the dish, puts the final accents, so to speak. By itself, a beautifully grilled steak has a completely neutral taste, and without sauce it is unlikely to cause an appetite.

So, the four tastes must be in absolute harmony among themselves? Not always. If the sauce is served to a dish neutral to taste, then balance in the sauce is necessary. If a dish, for example - a sweet dessert, it will decorate the sauce of sour berries or fruit, but the bitterness will be inappropriate. Many professionals rightly believe that salt should be added to the sweet dough, because it enhances the sweetness due to the contrast.

All the spices and herbs that are known today were initially replacing medicine with humans, and then began to be used in cooking. Spicy spices are used in cooking to stimulate appetite, stimulate blood flow and metabolic processes. The sharpness of sauces also helps to burn calories. Hot pepper flavored sauces are an excellent antimicrobial agent, a natural antiseptic.

The main component of pepper sauces is chili, cayenne pepper, mustard, all hot spices. As an addition to spicy sauce, any spicy herbs can be combined to your taste with the main course. In the composition of pepper sauces is quite appropriate acid, sweetness in moderate quantities, salt. Special piquancy is achieved with the help of astringent and astringent, nutty shades, the presence of alcohol, fruit flavors.

But the same steak is enough to fry and sprinkle with dry pepper, and why then prepare the sauce? The liquid base adds to the dish juiciness, improving the digestion of food, and this can not be achieved by using a spicy-flavor mixture in a dry form. In addition, the combination of several flavors in a liquid or oil-based enhances their extraction, getting into the digestive system in a prepared form, and immediately involved in the metabolic processes.

The basis for the sauce can be broth, water, juice, milk or cream, alcoholic beverages or vinegars, egg-oil mixtures. As a thickener for making sauces, flour or starch with added oil is used: fry the flour to cream color, combine with fat, and then add white or red broth from meat, poultry, fish, vegetables or mushrooms, and fruits. The classic base for sauces is the famous bechamel (with the addition of milk), Espanyol (on red broth from roasted meat), velyute (on fish or chicken broth). The main Dutch sauce is steamed, made from egg-oil mixture. Sauces are prepared in a cold way, based on vegetable oils, eggs, with the addition of wine, juice or vinegar, as the basis. Cold sauces include emulsion mixtures such as mayonnaise.

Further preparation of the sauce involves imparting the necessary consistency (thickness). After the base impart a distinctive taste and aroma with the help of spices.

Try to cook the most famous pepper sauces in world cooking. Several recipes are included below, but without specifying the number of ingredients, because spices are a matter of taste. Given that spicy food is contraindicated for people with chronic diseases of the digestive system, each housewife can independently determine the permissible rate of severity.

1. Pepper Sauce - Harissa Recipe. South African cuisine

This pasty sauce based on vegetable oil has already become popular in Israeli and European cuisine, but in the cuisine of African countries it is the most spicy, and is used everywhere, being a universal seasoning for meat, fish, pasta, rice, and vegetables. The sauce has several varieties. The most elegant and expensive Harissa contains rose petals.

Ingredients:

Chili, red (fresh or dry)

Coriander

Olive oil

Vinegar (or lemon juice)

Cooking method:

The original recipe uses only red chili peppers in fresh or dried form, with the addition of the listed spices. All components are ground with coarse salt in a mortar. Then they add oil and vinegar. The consistency is identical to thick cream. The sauce has a rich bright red color, thanks to chili. If you are afraid of extreme severity, then remove the seeds of the peppers that contain the most capsaicin. Reduce the sharpness without losing the original appearance and consistency will help less hot red pepper, and instead of vinegar or lemon juice, use a thick tomato paste.

In the absence of a mortar, you can use a blender.

2. Pepper sauce - recipe Shatta. Egypt Kitchen

Ingredients:

Parsley (leaves)

Tomatoes (pasta)

Olive oil

Cooking:

The consistency of the sauce is pasty. Therefore, it is more convenient to use ready-made tomato paste. Wash dried pepper, remove the stalks and seeds. Wash the parsley leaves. Cut pepper and parsley, put in a metal bowl, chop with a dipping blender. The choice of this method of grinding is not accidental: it will be easier to wash the metal utensils after such a hot mixture. Combine the prepared pasta with the tomato, add salt, olive oil and spread on the jars.

This sauce can be prepared for the future, use it for cooking other, less hot sauces, gravy for second courses, marinades. To store the sauce, pasteurize in jars, or fold in a sterile container, before bringing to a boil.

3. Pepper Sauce - Guacamole recipe. Mexican food

This is one of the avocado-based variations of the sauce. The consistency of sauces can be different: from mashed potatoes to small pieces. The composition, in addition to the listed components, often includes tomatoes, garlic. Guacamole is served to a variety of dishes.

Ingredients:

Hot pepper, green

Lemon juice

Cilantro, fresh

Onion

Cooking:

The sharpness of the sauce is medium. To obtain a puree mass in green tones, use pepper, picked in the stage of technical ripeness. Remove the stems and seeds of peppers.

Avocado pulp immediately drizzle with lemon juice to avoid fruit oxidation. Grind all the ingredients of the sauce with a blender. Salt, add oil and mix thoroughly.

The sauce can be combined with mayonnaise and added to salads. Store in a refrigerator, in a tightly closed jar, but not more than 5-7 days.

4. Pepper Sauce - Salsa Recipes. Mexican food

Varieties of this sauce also has a lot. Consider two classic versions of Salsa, green and red sauce, which can be easily prepared at home. Salsa has a different texture. Liquid sauce is prepared on the basis of vegetable broth, but if you want to prepare the sauce for the future, for the winter, then exclude the broth from the composition, and boil the tomatoes into a paste to obtain a concentrate. The consistency of the sauce is thick, heterogeneous.

The first way:

Red chili

Coriander

Black pepper, ground

Coriander

Olive oil

Cooking:

Heat oil in a pan, add ground spices and garlic. Warm up for half a minute and add the finely chopped tomatoes, without stones and seeds. Simmer on low heat to evaporate tomato juice. Chilli can be used both fresh and dried. Add finely chopped onions, and pass it until transparent. Chopped leaves of cilantro put in the sauce for two minutes before the end of cooking. Cover the sauce with a lid, soak until completely cooled. Adjust the amount of ingredients at your discretion.

Serve with baked meat and vegetables. Hot salsa with tomato can be served with side dishes of cereals, pasta, potatoes.

The second way:

Green chili

Leek

Olives (pickled)

Wine, dry (or vinegar)

Olive oil

Cooking:

The basis of this sauce are olives, so they in the total mass should contain at least half. Chili for this recipe must be selected in the stage of technical ripeness, when it has a green color. Add dry wine, vinegar or lemon juice to taste. If necessary, add salt. Optionally, you can add spicy greens, ginger root. Grind all components in a blender bowl at the same time to a uniform consistency. Before use, soak the sauce in a closed container for 10-12 hours so that all flavors are combined in it.

5. Pepper sauce - curry recipe for chicken meat. Indian kitchen

Curry can certainly be called the "calling card" of all the regional cuisines of India. This is a dry mix or sauce. It is easy to get ready mix in each large outlet, and on its basis to prepare sauce. Just keep in mind that a dry mix can contain from ten to twenty ingredients, depending on which dishes it is intended for. Curry is not necessarily spicy, but necessarily spicy seasoning, although each mixture contains chili and other types of peppers. Indian housewives now also use ready-made mixtures, although the older generation prefers to cook them themselves. Each hostess adds all components for curry according to her taste, in any quantity.

Ingredients:

For the dry mix - chili, black, Jamaican (fragrant), sweet pepper;

cardamom, turmeric, cumin (cumin), cloves, mustard, cardamom, ginger, nutmeg, fenugreek;

Sesame oil

Coconut milk

Tomato Puree

Onion

Flour (or starch)

Cooking:

In a dry skillet, fry the flour to a cream color, and temporarily place it on a separate plate. Heat the oil. Put in it the prepared ground mixture of the listed spices. Fry the chopped onion to a light golden hue. In a small amount of broth dilute tomato puree, flour for thickening, combine with coconut milk. Pour the resulting mass into the pan and, stirring, boil until thick. Salt it.

Ready sauce should have a medium and uniform consistency. Pour the sauce into a blender and perebeyte it.

If you do not like the smell of coconut milk, you can replace it with cream. The sauce goes well with grilled poultry meat, vegetable side dishes and rice.

6. Pepper Sauce - Wasabi Recipe. Japanese food

If you want to find out what a truly wasabi sauce looks like, then purchase this root powder using the services of specialty stores. The famous sauce-pasta is not all sellers of sushi prepared from wasabi roots, which are cultivated only in East Asia. A rare plant in our area is replaced with horseradish, adding various green dyes. In fact, wasabi is indeed a type of horseradish, but only this species grows in a single region of Japan, and its cultivation is not an easy task. The high cost of the root is fully justified by its healing properties, the complexity of its agricultural practices. But this is not all! Wasabi powder is a type of daikon with the same properties as real wasabi root, with the exception of coloring. Wasabi has a distinctive green color, and daikon-wasabi is white. This is a forced salesman’s trick, and it is associated with a very short shelf life of a green burning root. Cooks tint daikon-wasabi green pepper, spinach, spicy green leaves.

Ingredients:

Wasabi powder

Fatty cream, culinary 120 ml

Oil, mustard 90 ml

Ginger Root

Lime juice

Green chili

Soy sauce

Spinach leaves (for color)

Cooking:

Cool and whip the cream, adding a drop of butter. This is the basis of the pasta sauce, to which all the other components must be added. Sort the prepared sauce thoroughly using a blender, and soak the paste in the refrigerator for at least an hour. You can add these ingredients to the base of mayonnaise, replacing them with cream and butter.

Real wasabi is a powerful antimicrobial agent, cleansing the body, even when eating raw fish.

Starting to make hot pepper sauces, do not forget to wear gloves to avoid skin burns. In pepper, in addition to burning capsaicin, contains oil, which is difficult to wash off by conventional means. Therefore, try to use metal dishes, which, unlike plastic containers, do not absorb the substances contained in the pepper.

Do not drink pepper sauce with water if you feel that you have done too much with seasoning. Dairy products (yoghurt, ice cream, milk), boiled rice, lemon juice do a great deal of unwanted burning. Water only enhances the action of capsaicin. In the process of working with hot peppers in the kitchen, make sure that at hand was something from dairy products. In case of accidental contact of pepper with the mucous membrane of the eyes, nose, wipe the burnt areas with a swab dipped in milk, and then rinse with water.

Let's talk about steaks - big beautiful and juicy pieces of beef. I tried my first real steak in Beijing (head chef Yannick Alléno picked up two Michelin stars in Courchevel). Before that, all the pieces of meat that I tried were just pieces of meat and had nothing to do with the philosophy of steaks.

It doesn't matter if you cook a steak at home, or go to a special institution about an important event, it is useful to know how and from what your perfect piece will be made.

For yourselves goblin steaks are a reputable dish, since the beef for them is drawn from the best parts of the bull calves. For their production, it will cover about 7-10 percentages of the whole animal carcass.

In parallel with the recipe, I made a whole for you. Since until recently I did not delve into the topic of steaks, it was very interesting for me to study the question, consult with experts, reread a lot of material and tell you all the basics and basics, starting from the very beginning. Therefore, be sure to read for a start, and then continue the recipe.

And now let's cook our juicy piece of meat and black pepper sauce, the recipe of which was given to me by the chef with Michelin stars.

So the first and most important rule. Steak should be given time to take the room temperature. Only in this case, the meat will be cooked correctly and evenly. This means that before cooking, an hour and a half, it must be put on the table, taking out of the package. And while the steak is warming, it will make the sauce.

Take the best peppercorns (25-30 gr.), Which you can find. If it is a mixture of peppers - even better. Sprinkle it over the cutting board and the bottom of the saucepan. Do it this way, at a small angle, place the bottom on the pepper and, pressing, lead the saucepan away from you. If you just press down on the saucepan, the pepper will be very difficult to grind.

It is freshly ground good pepper that will make the taste of the sauce and the whole dish unforgettable.

We do not need dust, grains of 1 mm - what we want to achieve.

Cut the shallots very finely.

In a large frying pan with a thick bottom, melt a cube of butter.

Fry onion and minced garlic (2 cloves) until transparent.

Pour in beef broth (250 gr.). You can, of course, do with boiling water, but if there is broth, you will only get tastier.

Evaporate the moisture at maximum heat doubled. It will take about 10 minutes. Pour in heavy cream (about 20%, 250 gr.).

Again, evaporate the liquid twice. And add ground pepper. Add a third and see how it goes. If it seems that there are too many peppers, do not add any part.

The readiness of any sauce is determined very simply. It should cover the spoon (spatula) and not drain it. In this case, not to be too thick. Remember that when cooling down, the sauce will begin to thicken. Therefore, it should be of medium thickness in the pan.

If this moment is missed, dilute with cream a little, stirring well.

Pour sauce into sauceboat. If you want to make the sauce professionally, puree it with a blender and pass through a medium sieve. Then it will become more uniform and cream.

Next steak. The most difficult thing to choose a good piece, then everything is simple. Blot the meat with a napkin from all sides. We do not need excess moisture outside, otherwise the crust will not be so beautiful. Put the pan on the strongest fire, the pros say, you need to wait for the moment when it literally starts to smoke. Roll the butter cube again.

Sprinkle the meat with salt and pepper in a minute before you grill the steak, lightly patting it with your palm so that the spices stick better.

Put a piece of meat in the pan. Do not move it, do not crush it. Do not do anything.

The idea of ​​the steak is that we seal the juice inside the meat piece. For this we fry it to a good crust. I do so, put the piece in the pan, and look at the butt. When the meat has changed color from the bottom to third, turn it over to the other side. And we are waiting again. Usually it takes from 2 to 3 minutes on each side. Someone recommends turning over every minute, it seems to me to be unnecessary actions.

Do not try to use the plug. Puncture the meat, you lose the juice. Only paddle or forceps. If your steak is decently thick (from 3 cm), you can fry the ends. Here you can’t do without tongs (you keep the meat on the butt of the butt).

About how to determine the readiness (degree of roasting) of a steak you read everything in the same material. Since I love something in between, I don’t bother too much. Fried from two sides, as he said, and ready. If a piece of steak is thick or you want well done, put the meat in a preheated oven (180 degrees) for 3-8 minutes. Time also depends on the cut and thickness. This is definitely a practice. But it is worth the effort that you make.

It is important to give the meat a "rest." To do this, put it on a plate and wait for 10-15 minutes. At this time, the juice, which is concentrated in the center of the piece, is distributed back, making the meat evenly juicy.

See, after 10 minutes, the steak left some juice. It is not red, but the correct brown. Typically, the juice is added to sauces, side dishes or poured meat on top, already when serving.

Serve steak with our sauce and be sure to use a serrated knife!

Now I think, whether to write such steak recipes? There are a couple of options, how to prepare them and sauces.

Without sauce, many dishes seem imperfect and lose their appeal. The main thing is that the supplement should be harmonious in taste and successfully emphasize the merits of the main dish, and not drown them or spoil them. We offer variations of recipes for pepper sauce, which will allow you to get exactly the quality supplement that can transform any meat dish and make it simply divine and unique.

How to cook a creamy pepper sauce - a recipe for steak

Ingredients:

• peppercorns (black, pink, green and white) - 1.5 kg;
• shallot bulb - 50 g;
• creamy Peasant Oil - 60 g;
• cognac - 95 ml;
• fatty cream (more than 30%) - 70 g;

Cooking

For the preparation of a creamy pepper sauce to the steak, put in a mortar of a pea of ​​four types of peppers in approximately equal proportions and carefully grind to obtain a small pepper crumb. Peel shallots, cut into cubes as small as possible, and pass them in melted butter in a frying pan or saucepan. Next, pour in the prepared pepper crumb, add brandy and ignite the contents of the pot. Cook on the stove for another couple of minutes or until all the alcohol has evaporated, then add the cream, add salt to taste, warm up until the first signs of boiling appear and remove from the stove. After cooling, pour the sauce into a suitable jar and serve it to the steak or meat.

Hot Pepper Sauce - Recipe

Ingredients:

• chili peppers pod (large) - 1 pc .;
• bulgarian sweet peppers (medium size) - 2 pcs .;
• purple onion - 70 g;
•   - 180 g;
•   - 30 ml;
• granulated sugar - 10 g;
• salt is not iodized large - to taste.

Cooking

The technology of preparation of this sauce is fundamentally different from the previous recipe. The basis of the seasoning will not be the peppercorns, but the chilli pods, which need to be cleared of seeds, rid of the stalks and placed in a blender container. In the same manner we prepare Bulgarian sweet peppers. They must be further cut into pieces before adding to the chili pepper. We also send there a purple onion, peeled and cut into slices. Punch components a couple of minutes to obtain a pureed pepper texture. Now add to the vegetable mass adjika and wine vinegar, add sugar and salt to the sauce to taste, mix thoroughly and leave for thirty minutes.

I want to show you the easiest beef steak sauce in the world. But I’ll make a reservation right away - this sauce can be cooked only if the steak is fried not on the grill, but in a frying pan. The sauce is based purely on the delagation method and it fits to the steaks - “as it was here!” He elegantly emphasizes the taste of meat, in no way distracting from it. And this, I think, for a well-cooked steak is very important. After all, he himself is incredibly delicious!

The main components that we need and without which we can’t do without it: beef steak, 1 tbsp. olive oil with low acidity (this is ideal, but can be replaced by any other that is well suited for frying), salt and pepper to taste (of course, other herbs, seasonings - too). Variable component - dry red wine with a rich taste. You can replace it with dry port wine, wine with a not very intense flavor with the addition of brandy or whiskey and, say, pomegranate juice - for the non-alcoholic version. You can also use a little butter, if you want to get fatter sauce, and a little brown thickener for sauces, if you want to get a thick sauce LOT.

Fry the steak in a frying pan according to the method described for, with a few exceptions - fry not in a bare frying pan, but with a small amount of butter, absolutely minimal. In no case should the steak swim in oil.

From the moment the steak is removed from the pan for further roasting in the oven or standing alone before serving, the preparation of the sauce for the steak begins. In the pan, in which roasted meat, pour wine. Use a spatula to remove the bottom from the bottom of the grill, and generally we try to make the wine “clean” the pan from the roasting of meat as best as possible. This is, in fact, deglazing.

My liquid, in principle, was already clean enough, but if there are many prizharok in it, then it needs to be drained through a strainer in order to clear it from large, ugly pieces.

Well, and then evaporate over high heat the sauce before it is reduced in volume at least 2 times and thickens to the point that when pouring the liquid will "stand" and not spread on the plate like water. Butter or thickener is introduced at the same stage. Steaming takes about 10 minutes - the time that steaks usually “rest” before serving. No need to interfere, you just need not to miss the moment when the sauce becomes too thick. But about 8 minutes about this in a thick-walled pan, you can not worry, in my opinion. In short, nothing complicated.

The sauce for the beef steak is served, of course, to that very beef steak!