STEAK ESSENTIALS: AWESOME FINISHING SAUCE

Steps:

• PREP/PREPARE
• Prepared Horseradish versus Horseradish Sauce Prepared horseradish contains vinegar, and often salt or sugar. This helps prolong the life of the horseradish and keeps it manageable. Prepared horseradish is typically used as an ingredient in anything that calls for horseradish. It can also be used on its own as a condiment. On the other hand, horseradish "sauce" is prepared horseradish mixed with a number of other ingredients to create a creamy sauce that goes perfectly with steak and other meats. Some common ingredients found in horseradish sauce include egg yolks, sugar, corn syrup, mustard flour, cornstarch, salt, soybean oil, distilled vinegar, and lemon juice concentrate. Bottom Line If the recipe calls for prepared horseradish, DO NOT use horseradish sauce. Full Stop.
• Capers Capers are actually the immature, dark green flower buds of the caper bush, an ancient perennial native to the Mediterranean and some parts of Asia. Capers are most often preserved by pickling them in a brine of vinegar, salt, or wine. In addition, they can be dry brined in salt. If you ever made chicken piccata you are already familiar with capers. Their taste evokes the flavors of tangy lemons freshly picked on a bright blue Summer day, combined with the brininess of green olives, and earthy flavor notes. In the past, capers were primarily used in dishes originating in and around the Mediterranean; especially in seafood dishes and pasta sauces (puttanesca sauce). However, as the world grew smaller and capers were introduced to other cultures, they expanded into other dishes such as, chicken, stews, combined with spreads; even added to dressings, and compound butters. One way I like to use them is to fry them up in a bit oil until crispy and add them as a garnish to things like salads, or as a topping to a good steak or piece of fish. You can find them in the aisle where condiments are located, usually close to the pickles. In the United State we consider them a condiment; however, in most Eastern countries they are thought of as just another ingredient. They can be used raw in things like salad dressings, whole, smashed, or cut up. When cooking, capers should be added towards the end, so that they do not lose their distinctively tart/earthy flavor notes. In this particular recipe we can add them straight away, because the simmering process is very short.
• Storage If you have leftover sauce, it can be stored in the fridge for up to a week. I recommend a glass container with a tight-fitting lid. Because this is predominately a butter sauce it will solidify when cooled down. To reheat, remove from the fridge and slowly, slowly heat up over low, low heat. If you heat it up too fast the sauce will separate. If this happens, add 2 or 3 drops of water, and give it a good whisking. Note: This sauce will not freeze.
• Finishing Touches I take the 3, 2, 1 approach to the finishing touches: • 3 pinches of white pepper • 2 pinches of salt • 1 pinch of cayenne However, the choice is ultimately up to you... Choose wisely grasshopper.
• Gather your ingredients (mise en place).
• Add one tablespoon of the butter in a saucepan or skillet over medium heat. Add the chopped onions, then cook until softened, and just beginning to brown, about 4 - 5 minutes. Toss in the garlic and stir until fragrant, about 60 seconds.
• Add the reminder of the butter and ingredients, then cook until the sauce begins to thicken, about 3 - 4 minutes.
• It is ready when you can drag a spoon through the sauce, and it leaves a trail.
• Add the finishing touches, to taste.
• PLATE/PRESENT
• Serve over your favorite cut of beef, enjoy.
• Keep the faith, and keep cooking.