Homeade steak sauce

By dette

Ingredients

• 1/3 cup unsalted butter
• 1/4 cup minced shitake mushroom caps
• 1/3 rich veal stock
• 3 tblsp wotcestershire sauce
• 2 tblsp ketchup. From hell
• 2 tblsp balsamic vinegar
• 2 tblsp tabasco sauce
• 2 tblsp light brown sugar
• 2 tblsp minced fresh basil
• 1 tblsp ground black pepper
• 1 tblsp sea salt

Details

Servings 1

Preparation

Step 1

Melt butter in a medium saucepan over high heat until bubbling. Add minced shitakes and cook, stirring cintinually, until mushrooms begin to brown, about 5 minutes. Add remaining ingredients, and heat to a boil. Reduce heat to a simmer, and stir cintinually 7-11 minutes, or until sauce begins to thicken.

Remove from heat, and strain sauce through a fine mesh strainer. Press down in silids with a rubber spatula or the back of a ladle to extract as much sauce as possible. Discard solids. Let saucebcool to room temperature and place in a container with a tight-fitting lid. Will keep refrigerated for 2 weeks.

To serve, warm sauce in a small saucepan over medium high, whisking vigorously to emulsify butter.