Tag: sauce recipe ideas

Cheddar Cheese Braai Sauce

Ingredients

  • 1 cup 1% low-fat milk, divided
  • 4 teaspoons all-purpose
  • ¼ teaspoon salt
  •  1 ½ ounces sharp cheddar cheese, shredded (about 1/3 cup packed)
  • ¼ teaspoon freshly ground black pepper

Directions

  1. Combine 1/4 cup milk and flour in a saucepan; stir with a whisk.
  2. Stir in remaining 3/4 cup milk and salt; bring to a boil over medium heat, stirring frequently.
  3. Reduce heat to low; simmer 2 minutes or until slightly thickened, stirring constantly.
  4. Remove from heat. Stir in cheese and pepper, stirring until cheese melts.

Gorgonzola Braai Sauce

Ingredients

  • 4 cups heavy cream
  • 3 to 4 ounces crumbly Gorgonzola (not creamy or “dolce”)
  • 3 tablespoons freshly grated Parmesan
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3 tablespoons minced fresh parsley

Directions

  1. Bring the heavy cream to a full boil in a medium saucepan over medium-high heat
  2. Then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
  3. Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley.
  4. Whisk rapidly until the cheeses melt and serve warm.
  5. If you must reheat, warm the sauce over low heat until melted
  6. Then whisk vigorously until the sauce comes together.

Garlic Butter Sauce with Steak

Ingredients   1 T-Bone Steak – at least 2-inches thick 1 tablespoon olive oil 2 tablespoon canola oil – (or other high heat cooking oil) 1 teaspoon salt teaspoon freshly grated black pepper 2 tablespoon Butter   For the Garlic Butter Sauce ½ cup Unsalted Plugrá® Butter 4 cloves garlic – minced 2 teaspoon garlic powder […]

Ingredients

  • 1 T-Bone Steak – at least 2-inches thick
  • 1 tablespoon olive oil
  • 2 tablespoon canola oil – (or other high heat cooking oil)
  • 1 teaspoon salt
  • teaspoon freshly grated black pepper
  • 2 tablespoon Butter

For the Garlic Butter Sauce

  • ½ cup Unsalted Butter
  • 4 cloves garlic – minced
  • 2 teaspoon garlic powder
  • ½ teaspoon salt
  • 1 tablespoon fresh lemon juice – plus more to taste
  • 1-2 tablespoon fresh parsley – minced (optional)

Instructions

For the Steak

  1. Remove the steak from the refrigerator and drizzle each size with approximately 1 tablespoon of olive oil and sprinkle with salt and pepper. Rub the olive oil and seasoning into the steak, coating the entire surface.
  2. Allow the steak to come to room temperature.When ready to cook, heat a large skillet (preferably cast iron) over high heat. Add 2 generous tablespoons of oil to the skillet.
  3. Once the skillet is nice and hot, add the steak.Use a pair of cooking tongs to flip the steak every 30-60 seconds. Meanwhile, as the steak is cooking, very carefully tilt the pan and spoon the hot oil and juices over the top of the steak.After the steak has been cooking for approximately 2-3 minutes, add the butter.
  4. Continue to flip and spoon the melted butter over the top of the steak until the internal temperature reads between 125-130 degrees F (for a medium rare steak) on a digital thermometer. Immediately remove your steak from the pan and allow to rest for at least 5 minutes. Serve with your favorite sides and garlic butter sauce.

For the Garlic Butter Sauce

  1. Melt 1-2 tablespoons of butter in a small saucepan over medium heat. Add the garlic and saute for approximately 30-60 seconds, stirring constantly.
  2. Do not let the garlic burn, reduce the heat to low if needed.
  3. Add the remaining butter, garlic powder, and salt to the pan. Stir well to combine. Once the butter has melted, add the lemon juice and continue to cook for an additional 30 seconds, stirring constantly.
  4. Remove the butter from the heat and stir in the minced parsley, if using. Best served hot.

Famous L’Entrecote Steak Braai Sauce from Café de Paris

Ingredients

  • 250 g of Unsalted Butter
  • 1 medium Onion1 tbsp Tarragon, chopped
  • 2 tbsps Parsley, chopped
  • 4 Sage leaves (or Basil)
  • 1 tsp Ground Nutmeg
  • 5 Walnuts
  • 30g of Anchovy Fillets in salt and oil
  • 10 small Capers
  • 2 tsps Ground Pepper (white or black)
  • 1 Egg Yolk1 tbsp Mustard
  • 1 tsp Apple Cider Vinegar (or Lemon Juice)
  • 1 tsp Maggi Seasoning Sauce (or Worcestershire Sauce)
  • Salt, if needed

Directions

  1. Add chopped onions to 1/4 of the butter in a pan.
  2. Over low heat, let the butter melt with the onions, onions will turn translucent but there shouldn’t be browning at all. The butter should also come to a gentle sizzle.
  3. Once onions turn translucent, or you start smelling it, add in the rest of the butter. Still keeping a low heat, allow butter to melt slowly.
  4. When all of the butter has almost melted, turn off the heat.
  5. Add tarragon, parsley, sage (and basil if using), anchovies, ground nutmeg, walnuts, capers, ground pepper.
  6. Blend this up, so you get a butter cream. Optional: pour this mixture in a pouring or measuring cup for the next step, so it’s a less messier process.
  7. In a separate bowl, add egg yolk, mustard, maggi seasoning sauce (or worcestershire sauce), and the vinegar. Use a whisk or hand mixer to beat this mixture.
  8. Gradually pour in the butter cream from earlier. Eventually this will become a thick creamy consistency, much like mayonnaise.
  9. Pour 2/3rds of the mixture into a saucepan. Meanwhile, prepare a bowl filled with cold water. Your pan should be able to sit in the bowl easily.
  10. Heat the saucepan over low to medium heat, and continuously stir. Do not let this come to a boil.
  11. Stir until it breaks and turns into a crumbly liquid. It should look “ruined”.

Mojo De Ajo – a magic roasted garlic steak Braai Sauce

Ingredients   3 large heads garlic (peeled into cloves) 1 cup olive oil ½ cup fresh oregano leaves juice of two limes juice of two oranges salt to taste (at least ½ teaspoon) ½ teaspoon black pepper   Instructions   Place the garlic cloves in a single layer in a pan or baking dish. Cover […]

Ingredients

  • 3 large heads garlic (peeled into cloves)
  • 1 cup olive oil
  • ½ cup fresh oregano leaves
  • juice of two limes
  • juice of two oranges
  • salt to taste (at least ½ teaspoon)
  • ½ teaspoon black pepper

Instructions

  • Place the garlic cloves in a single layer in a pan or baking dish. Cover with the oil.
  • Bake at 400f/200c for 30 minutes, or longer until the garlic has developed a golden color. Remove the cloves from the oil.
  • In a food processor, combine the lime juice, orange juice, salt, pepper and oregano leaves. Pulse until coarsely chopped.
  • Add the garlic cloves and pulse again.
  • Turn the processor on, and slowly add the oil in a steady stream.
  • Add more salt, if necessary.
  • Store in an airtight container in the fridge, some oil will settle to the top.

Steak with Red Wine-Shallot Braai Sauce

Ingredients

  • 2kg  New York strip steak (about 1-inch thick)Kosher salt and freshly ground pepper
  • 1 large shallot, minced
  • 3/4 cup boxed red wine
  • 2 to 3 tablespoons cold unsalted butter, cubed

Directions

  1. Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat.
  2. Pat the steak dry and season generously with salt and pepper on all sides.
  3. Place the steak, standing up on the strip of fat, on braai and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
  4. Place the steak flat on the braai and sear until deep brown on one side, 4 to 5 minutes.
  5. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes.
  6. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
  7. Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes.
  8. Add the wine and scrape up any browned bits with a wooden spoon.
  9. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce.
  10. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.

Creamy mushroom Braai Sauce

Ingredients

  • 1 tbsp olive oil
  • 15g/½oz butter
  • 1 brown onion, finely chopped
  • 1 clove garlic, peeled and crushed
  • 225g/8oz button mushrooms, wiped and sliced
  • 150ml/5fl oz dry white wine
  • 150ml/5fl oz crème fraîche
  • 1 tbsp freshly chopped parsley
  • salt and freshly ground black pepper

Directions

  1. Heat the oil and butter in a frying pan and add the onion. Cook the onion until softened but not coloured.
  2. Add the garlic and the mushrooms and cook for 3–4 minutes until the mushrooms are soft but have not released their juices.
  3. Add the wine and reduce the volume of liquid by half.
  4. Stir in the crème fraîche and parsley and heat through. Season to taste and serve.

Creamy mushroom Braai Sauce

Ingredients

  • 1 tablespoon butter
  • 2 tablespoons oil
  • 5 cups portabellini/chestnut mushrooms, halved/sliced approximately 500g/ 1 pound
  • 2 sprigs fresh thyme
  • 2 garlic cloves crushed
  • 1 cup cream
  • 1 cup milk mixed with 3 teaspoons corn flour/corn starch
  • 1-2 tablespoon lemon juice to taste
  • salt & pepper to taste
  • 2 tablespoons chopped parsley

Instructions

  1. Heat the butter and olive oil together.
  2. Add the mushrooms to the pan with the thyme and season with salt and pepper.
  3. Allow the mushrooms to fry until golden brown then add the garlic and fry until fragrant.
  4. Pour in the cream and milk and allow to simmer gently for 5-10 minutes until the sauce has thickened and cooked through.
  5. Season with lemon, salt and pepper and add the parsley.

Creamy Garlic Parmesan Braai Sauce

Ingredients

  • 4 Tbsp. butter
  • ¼ cup flour
  • 1½ cups 2% milk
  • ½ cup grated Parmesan
  • 1tsp.minced garlic or garlic paste

Instructions

  1. Heat a small pan over medium-low heat. Add 4 Tbsp. butter and allow to melt. Saute 1 tsp. minced garlic with the butter.
  2. Once melted, mix in ¼ cup flour and stir it into a paste to create a roux.
  3. Slowly add 1½ cups milk. Add it gradually and stir continuously to prevent lumps from forming. Stir each time you add milk and allow it to thicken before adding more.
  4. Once the sauce simmers, remove it from heat and stir in ½ cup grated Parmesan. Serve over chicken, steak, and more!
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