Gelei Deontchochot Steak Sauce
Introducing the delectable Gelei Deontchochot Steak Sauce, a culinary masterpiece that elevates your steak game to a whole new level! This sauce bursts with flavor, thanks to its secret blend of robust Worcestershire sauce and zesty garlic, creating a perfect balance of savory and tangy. Drizzle it over your favorite cut and watch your taste buds dance with delight!
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
📝 Ingredients
Shopping List
- 2 anchovies
- 2 tablespoons (30 ml) capers
- 1 egg yolk
- 1 tablespoon (15 ml) parsley
- 1 tablespoon (15 ml) sage
- 1 shallot
- 1 tablespoon (15 ml) tarragon
- 1 cup (59 ml) walnuts
Pantry Items
Amounts also listed in instructions below
- basil (to taste)
- butter (to taste)
- dijon mustard (to taste)
- nutmeg (to taste)
- Pepper
- Salt
- white vinegar (to taste)
- worcestershire sauce (to taste)
👨🍳 Instructions
- 1
Slice the shallot and poach it in a saucepan with butter over low heat until fragrant.
- 2
Transfer the shallot to a food processor and add tarragon, parsley, sage, basil, anchovies, nutmeg, walnuts, capers, salt, and pepper. Blend until smooth.
- 3
In a separate bowl, secure it with a wet tea towel, then add the egg yolk, Dijon mustard, Worcestershire sauce, and white vinegar. Mix together.
- 4
Slowly drizzle in the butter mixture while mixing until combined.
- 5
Take two thirds of the butter sauce and cook it over low heat until it becomes slightly grainy, then remove from heat and add the remaining butter back in. Mix well.
- 6
Serve the sauce over a plate of fries and steak.
💡 Pro Tips
- ✓Poach shallots at 160-180°F (barely simmering) to break down sulfur compounds without browning, which creates a sweet, mellow base that won't overpower the delicate herb blend.technique160-180°F
- ✓Drizzle the butter mixture at exactly 1 teaspoon per 3-4 seconds while whisking to create a stable emulsion - faster addition will cause the sauce to break due to insufficient lecithin incorporation from the egg yolk.technique1 tsp per 3-4 seconds
- ✓Heat two-thirds of the butter sauce to 140-145°F until it just begins to look grainy, then immediately remove from heat - this controlled breaking and reforming creates a richer, more stable final emulsion.timing140-145°F
- ✓Secure your mixing bowl with a damp towel because this sauce requires constant whisking while adding liquid - the towel prevents bowl movement and ensures consistent emulsification speed.equipment
- ✓Use oil-packed anchovies rather than salt-packed because the oil content helps bind the herb mixture and contributes to the final sauce's silky mouthfeel.ingredient
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
Share this recipe
Gelei Deontchochot Steak Sauce
Introducing the delectable Gelei Deontchochot Steak Sauce, a culinary masterpiece that elevates your steak game to a whole new level! This sauce bursts with flavor, thanks to its secret blend of robust Worcestershire sauce and zesty garlic, creating a perfect balance of savory and tangy. Drizzle it over your favorite cut and watch your taste buds dance with delight!
📝 Ingredients
Shopping List
- 2 anchovies
- 2 tablespoons (30 ml) capers
- 1 egg yolk
- 1 tablespoon (15 ml) parsley
- 1 tablespoon (15 ml) sage
- 1 shallot
- 1 tablespoon (15 ml) tarragon
- 1 cup (59 ml) walnuts
Pantry Items
Amounts also listed in instructions below
- basil (to taste)
- butter (to taste)
- dijon mustard (to taste)
- nutmeg (to taste)
- Pepper
- Salt
- white vinegar (to taste)
- worcestershire sauce (to taste)
👨🍳 Instructions
- 1
Slice the shallot and poach it in a saucepan with butter over low heat until fragrant.
- 2
Transfer the shallot to a food processor and add tarragon, parsley, sage, basil, anchovies, nutmeg, walnuts, capers, salt, and pepper. Blend until smooth.
- 3
In a separate bowl, secure it with a wet tea towel, then add the egg yolk, Dijon mustard, Worcestershire sauce, and white vinegar. Mix together.
- 4
Slowly drizzle in the butter mixture while mixing until combined.
- 5
Take two thirds of the butter sauce and cook it over low heat until it becomes slightly grainy, then remove from heat and add the remaining butter back in. Mix well.
- 6
Serve the sauce over a plate of fries and steak.
💡 Pro Tips
- ✓Poach shallots at 160-180°F (barely simmering) to break down sulfur compounds without browning, which creates a sweet, mellow base that won't overpower the delicate herb blend.technique160-180°F
- ✓Drizzle the butter mixture at exactly 1 teaspoon per 3-4 seconds while whisking to create a stable emulsion - faster addition will cause the sauce to break due to insufficient lecithin incorporation from the egg yolk.technique1 tsp per 3-4 seconds
- ✓Heat two-thirds of the butter sauce to 140-145°F until it just begins to look grainy, then immediately remove from heat - this controlled breaking and reforming creates a richer, more stable final emulsion.timing140-145°F
- ✓Secure your mixing bowl with a damp towel because this sauce requires constant whisking while adding liquid - the towel prevents bowl movement and ensures consistent emulsification speed.equipment
- ✓Use oil-packed anchovies rather than salt-packed because the oil content helps bind the herb mixture and contributes to the final sauce's silky mouthfeel.ingredient