Oh My Steak Sauce (Printer-Friendly)
Buttery steak sauce with garlic, horseradish, Dijon, and herbs for a rich, zesty finish. Quick to prepare.
# What You’ll Need to Cook:
→ Sauce Base
01 -
85 grams unsalted butter, melted
→ Aromatics & Herbs
02 -
1 small shallot, finely minced
03 -
2 tablespoons fresh chives, finely chopped
04 -
1 clove garlic, freshly minced
05 -
1 tablespoon prepared horseradish
06 -
1 tablespoon Dijon mustard
07 -
1 teaspoon fresh thyme leaves, finely chopped
→ Seasonings
08 -
0.25 teaspoon salt, or to taste
09 -
0.25 teaspoon freshly ground black pepper
10 -
Pinch cayenne pepper
# Steps to Prepare:
01 -
Gently melt the unsalted butter in a small saucepan over low heat until just liquefied. Transfer to a medium mixing bowl.
02 -
Add the minced shallot, chives, garlic, prepared horseradish, Dijon mustard, thyme, salt, black pepper, and cayenne pepper to the bowl with melted butter.
03 -
Vigorously whisk together all ingredients until the mixture is fully combined and emulsified.
04 -
Allow the sauce to rest at room temperature for five minutes, then whisk once more to ensure an even texture.
05 -
Serve the sauce promptly with steak, chicken, seafood, vegetables, or as desired.
# Extra Cooking Tips:
01 -
For optimal flavor and consistency, use freshly minced garlic and let the sauce rest for five minutes after mixing to allow flavors to meld and the butter to thicken slightly.
02 -
Prepared horseradish provides depth and heat; omit or reduce for a milder taste.
03 -
The sauce can be prepared up to 48 hours ahead and stored in the refrigerator; reheat gently and whisk before serving.