SAUCES, GRAVIES, DRESSINGS AND MARINADES

White Sauces
Chateaubriand Sauce
Honey Beer Mustard
Ale Marinade for Steak or Lamb
Burgundy Vinaigrette
Beer and Horseradish Mustard
Teriyaki Marinade

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WHITE SAUCES

thin:

medium: thick: other ingredients:

  1. Melt the margarine in a saucepan. Stir in flour and mix until smooth.
  2. Slowly add the milk. Cook and stir over medium heat until the sauce boils and thickens to the desired consistency; remove from heat.
  3. Stir in the salt and pepper. Use as needed.

CHATEAUBRIAND SAUCE

  1. Sauté the champagne with the shallot in the margarine for 3 minutes.
  2. Add the remaining ingredients and cook until very hot.
  3. pour into a heated serving dish or directly on hot meat.
Serve over Chateaubriand

HONEY BEER MUSTARD

  1. Mix together the dry mustard, beer vinegar and pepper. Let sit at room temperature for 3 hours.
  2. Scrape the mustard mixture into a double boiler and heat over simmering water.
  3. Stir in the eggs and keep stirring until the mixture thickens.
  4. Stir in the honey and taste for salt.
  5. Pack into a jar, cool and refrigerate.

The mustard will improve with age in the refrigerator.

ALE MARINADE FOR STEAK OR LAMB

Use steak/lamb at least 1˝-inches thick.

  1. Poke steak all over with a fork, or use a meat mallet.
  2. Mix together all the marinade ingredients in a non-reactive pan.
  3. Marinate steak/lamb overnight in the refrigerator. If the marinade doesn't cover the steak/ lamb, turn it over twice.
  4. Before grilling, bring the steak to room temperature.

BURGUNDY VINAIGRETTE

  1. Combine water an cornstarch in a small saucepan and stir. Cook over medium heat until clear.
  2. Add wine, vinegar, parsley, oregano and garlic and cook for 3 minutes; remove from heat.
  3. When cool, stir in the sweetener. Chill.

BEER AND HORSERADISH MUSTARD

  1. Mix both mustard seeds, 1/2 cup of the lager and the red wine vinegar in a small bowl, and let stand at room temperature for at least 3 hours.
  2. Put mixture in a blender and add the remaining ingredients. Process to a coarse consistency.
  3. Scrape the mixture into the top of a double boiler. Stir the mustard over simmering water for 5-10 minutes until it begins to thicken, but id not as thick as commercial prepared mustard.
  4. Scrape the mustard into a jar and let it cool. It will thicken as it cools. Cap the jar and store.

TERIYAKI MARINADE

  1. In a non-reactive bowl, mix the liquid ingredients together until homogenous (mixed thoroughly)
  2. Add the dry ingredients and whisk until fully blended. Seal container and refrigerate for at least an hour before marinating.