Meat is good, but steak sauce seems to make it better. I've poured meat drippings on my meat, put butter on it - and I still wish for a steak sauce. Has anyone experimented and made a Paleo stake sauce? if so, please share your recipe!
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Take a look at the classic pan gravies: 1) In its most basic form, start with pan drippings, add some sherry, reduce, mount with butter, done 2) Substitute brandy for the sherry, add shallots and heavy cream for Steak Diane 3) Substitute cognac for the sherry, add heavy cream and green peppercorns for Steak au Poivre 4) Start with a clean pan over LOW heat, make up a batch of Hollandaise, throw in chervil, shallot, tarragon, and peppercorn and you have Béarnaise Sauce, THE classic steak sauce 5) For most of the traditional bottled steak sauces, they pretty much follow similar patterns: a mix of sweet, sour, and salty with additional flavoring thrown in. Worcestershire = sugar and molasses + vinegar and tamarind + fish sauce and anchovies + (maybe) clove, lemon, pickles, and peppers. HP Sauce = dates + vinegar and tamarind + tomato + spices. A1 Steak Sauce = corn syrup and raisins + vinegar + tomato + orange peel and spices. BBQ sauce ... um, just don't get between a North Carolinian and a South Carolinian while they're in the middle of a "discussion" :p |
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My current favorite is to scoop some gelatinized broth from my eternal stew. I add that to the juices/fat from my meat and reduce it to a sauce-like consistency. Once the sauce cools a bit and just before each serving goes onto the meat, I stir in a little CLO. The CLO adds a nice base flavor to the sauce without being "fishy" to my taste buds. |
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If you like spicy, try siracha. You can cut it with some more liquid to make it less spicy. But I use it for a base in my usual steak sauce. Tomato paste can work too if you like it thick. |
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http://theprimalpantry.blogspot.com/2011/11/steak-sauce.html. Don't want to buy condiments, make your own: http://paleodietlifestyle.com/homemade-paleo-condiments/. |
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i go with the classic wine reduction sause. to the pan fond i deglaze with a drinkable wine then reduce till thick, remove from heat and when cool add butter and whisk it in until melted. Poor over the steak and enjoy. |
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i go with the classic wine reduction sause. to the pan fond i deglaze with a drinkable wine then reduce till thick, remove from heat and when cool add butter and whisk it in until melted. Poor over the steak and enjoy. |
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I season meat with salt, pepper, cinnamon, cumin and garlic, so the drippings taste much better. If I had to make a real sauce, I would blend it with a scoop of home-made sauerkraut and some grilled onions. |
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Mark Sisson's Daily apple website has some great recipes, one in particular for a sauce. Happy eating! |
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I can't say I have a recipe, necessarily, but horseradish always seems to make it in. Horseradish, a little tomato sauce, Worcester, sometimes a little dijon all mixed together. Sometimes it's all. Sometimes it is no dijon, more tomato. If you are into dairy, some sour cream could be an option as well. With a good piece of meat, a sauce is nice to compliment it, but certainly should not overwhelm it. |
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A basic vinaigrette works nicely for me. I whipped some up for a dry roast and it was awesome. I think it was just EVOO, balsamic vinegar, dijon mustard, garlic and spices. It actually tasted just like steak sauce from what I recall, though I haven't bought the stuff in years. |
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One of the easiest and most delicious sauce I know is just a simple vinaigrette made from the fond. Deglaze with a good aged balsamic vinegar (or reduce a cheap one till nice and syrupy) add some Dijon mustard, whisk till combined and pan drippings are incorporated into the sauce. Then whisk in either butter or oil, add salt and pepper - done! Off course you can add some rosemary, sage, thyme, horseradish, shallots, wine, port, garlic, lemon juice or substitute other vinegars. Or make some amazingly gelatinous sticky rich brown stock and reduce a couple cups to a few tablespoons in the fond, then go from there. |
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I keep a little horseradish root in my fridge and grate as necessary. Sometimes I'll add it to some homemade mayo or even blend it into butter and melt it over my steak. |
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Last night I made a peppercorn sauce for steak that was delish. Green peppercorns, cream (or coconut cream if you prefer), garlic, butter and finely chopped onion. |
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Salsa. any protein + salsa = deliciousness |
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Look up a recipe for chimichurri its an argentine dish its awesome ive been meaning to try out a recipe of it my self |
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US Wellness has some, w/ cane sugar, to order: http://www.grasslandbeef.com/Categories.bok?category=Condiments |
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