Chefs Steak Sauce

Recently on vacation we ate at a wonderful restaurant. The steak I ordered had a magnificent sauce poured over it. I ordered it two nights in a row it was so good. I asked the waiter if he knew what was in it and was shocked when he came back 5 minutes later with the recipe. I have had to scale it down due to the fact that the original recipe make about 4 gallons! I freeze left leftovers in additional containers.

Step: 1

Pour the apple juice, vinegar, soy sauce, molasses, water, and lemon juice into a large pot. Add the ginger, cayenne pepper, mustard, cloves, jalapeno, onion, peppercorns, garlic, horseradish, and bay leaves. Bring to a boil over high heat, then reduce heat to medium-low. Simmer, stirring occasionally until the sauce has reduced to half its original volume, about 2 hours. Strain through a fine sieve and cool before serving.

Per Serving: 43 calories; protein 0.5g; carbohydrates 10.5g; fat 0.1g; sodium 343.1mg.

The most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re making pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

This also can make to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can made a dish do double-duty .