60ml mayonnaise
60ml greek yoghurt
2 cloves of garlic, minced
2 Jalapeno chilis in brine, finely chopped
2,5ml salt
Mix all the ingredients together and spoon onto chicken, steak, baked potato or serve as dip with potato wedges.
Store in the refrigerator.
This peppercorn sauce can obviously be served with any meat of your choice but is really elevated when made in the same pan as the steaks.
80ml brandy
180ml beef stock
125ml cream
45ml canned green peppercorns
Cook your steak in a cast-iron pan, remove the meat but keep the pan on the heat.
Add the brandy to the hot pan.
Turn the heat to medium-high and simmer for a few minutes while scraping down the pan.
Reduce the brandy by half and until you can no longer smell the alcohol.
Pour in the beef stock, bring to a quick simmer and cook until it has also reduced by half.
Turn the heat down to medium and pour in the cream.
Add the peppercorns and cook for 2 minutes.
Taste and season the sauce with salt and a few good grindings of black pepper.
Serve as needed.
This is a delicious tartare sauce made from the easiest ever homemade mayonnaise!!
Mayonnaise:
250ml oil of your choice – I like a specific brand of olive oil but you may use any seed oil you like)
2 egg yolks
15ml English mustard
60ml lemon juice
Add the oil, yolks, mustard and lemon juice to a mixing bowl and blitz at high speed with a stick blender. Keep going until you have a thick and creamy sauce.
Season with salt.
You may keep the mayonnaise in a glass jar in the refrigerator for 3-5 days.
Tartare sauce:
250ml homemade mayonnaise
a handful of basil leaves
4 gherkins, chopped
15ml capers, chopped
Add the mayonnaise and basil leaves to a mixing bowl and blitz with a stick blender.
Add the chopped gherkins and capers and mix through.
Check the seasoning and serve with fish.
Make this sauce part of your repertoire and elevate that steak to the next level!
83ml brandy
190ml beef stock
125ml cream
15ml canned green peppercorns
Pour the brandy into the pan in which you have cook the steak. If you barbecued your steak, pour it into a small saucepan.
Turn the heat up to high and simmer the brandy for about 2 minutes to cook off the alcohol.
Add the beef stock and cook until reduced by half – about 5 minutes.
Turn the heat down to medium-low and add the cream and peppercorns.
Gently simmer the sauce for 2 minutes, while stirring.
Taste the sauce and season with salt and pepper.
Spoon over steak and serve.
There is nothing like a good, well cooked steak except when it has the perfect sauce to go with it and a classic Béarnaise sauce is always a winner. This is an easy version of the classic that will not split but will deliver on taste.
25g butter
1 small onion, very finely chopped
5ml white wine vinegar
100g crème fraîche
5ml Dijon mustard
2,5ml capers, chopped
a small handful of fresh parsley, chopped
Melt the butter in a small saucepan over a medium heat.
Add the chopped onion and gently cook for 5 minutes.
Add the white wine vinegar and cook for another 2 minutes.
Remove the saucepan from the heat and stir in the crème fraîche, mustard and capers.
Serve on a well cooked sirloin steak.
My Whisk and I 