A quick sauce to serve with steak, but equally as good as a dip for chips. As a substitute for the buttermilk you can use a cup of milk mixed with a tablespoon of lemon juice or vinegar, then leave to rest for 5 minutes.
Ingredients: Makes 4 servings
4 tbsp buttermilk
4 tbsp blue cheese, crumbled
1 tbsp worcestershire sauce
Directions: In a small bowl combine the blue cheese and buttermilk with a fork, mashing until creamy. Stir in the worcestershire.
A nice change from the usual basil pesto. The rucola pesto makes a great pasta sauce.
Ingredients:
Makes 1 cup
2 cups packed rucola
1 clove garlic, peeled and halved
1/2 cup olive oil
1/2 cup grated Parmesan
1/2 tsp salt
1/4 tsp freshly ground black pepper
Directions: Blend the rucola and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan, salt and pepper. Original Recipe
Classic bechamel sauce, a great base with a lot of uses.
Ingredients: Makes about 1 cup
2 tbsp butter
2 tbsp all-purpose flour
1 cup milk
Directions: In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency. Skimmed milk can be used for this recipe.
A rich mushroom sauce adds great flavour to tender marinated steak. This is a recipe for company! The original recipe stated the ingredients were for six persons, however we managed to eat nearly all the sauce between 2, having a very generous portion each. Serve with wedges!
Ingredients: Serves 2+
2 steaks
2 tbsp red wine
1 tbsp olive oil
1 tbsp butter
1 onion, minced
226g mushrooms
2 tbsp flour
1 1/2 cups beef broth
1/4 tsp ground coriander
2 tsp Worcestershire sauce
1/8 tsp pepper
Directions: In a glass dish, combine steak, red wine, and olive oil. Cover and marinate for at least 8 hours. Since I forgot to prepare the steak in the morning, I left it for just about an hour. When ready to eat, prepare and preheat grill. Drain steak, reserving marinade. In a large skillet, melt butter over medium heat. Add onion and mushrooms; cook and stir until liquid evaporates, about 8–9 minutes. Stir in flour; cook and stir for 2 minutes. Add beef broth and marinade from beef and bring to a boil.Stir in coriander, Worcestershire sauce, and pepper; reduce heat to low and simmer while cooking steak. Cook steak for 3 minutes on each side for a medium steak. Serve with mushroom sauce.
