Recipes
Cowboy Butter Sauce
2 sticks salted butter, melted
1 whole lemon, juice and zest
5 cloves garlic, minced
1 medium shallot, minced
2 tablespoons dijon mustard
2 tablespoons parsley, minced
1 tablespoon thyme, minced
¼ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
¼ teaspoon kosher salt (or to taste)
¼ teaspoon freshly cracked black pepper (or to taste)
Instruction:
Add all ingredients to a bowl and whisk. Adjust seasonings to taste. Store in the fridge in an airtight container until time to use. The flavors will develop over time.
Serve with steak, chicken, shrimp, pork, or fish. Enjoy!
This recipe can be stored in the fridge for up to 1 week. It can also be frozen for up to 6 months.
Freeze: The best way to freeze this sauce is to portion it out into small individual portions, like in an ice cube tray with a lid. That way you can just pop out just the right amount of sauce for you. To thaw, microwave the sauce in 15 to 30 second bursts (depending on how large your frozen sauce is – small ice cube tray sizes melt quicker), whisking in-between each cooking time.
A1 Steak Sauce
Ingredients:
1 1/4 cups ketchup
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 teaspoons prepared horseradish
1 teaspoon honey
1/4 teaspoon hot sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
Instruction:
Place all the ingredients in a medium sized bowl. Stir until completely combined.
Use the sauce immediately, or store it in the refrigerator for up to 7 days.
Chimichurri Sauce
Ingredients:
1 cup fresh Italian flat-leaf parsley , leaves only, stems removed
¼ cup fresh cilantro , leaves only, stems removed
¼ cup fresh oregano , leaves only, stems removed
⅓ cup roughly chopped red onion or shallots
3 cloves garlic , peeled
½ teaspoon red pepper flakes
½ cup extra-virgin olive oil
¼ cup red wine vinegar
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
Instruction:
To the container of a blender or food processor, add the parsley, oregano, cilantro, onion, and garlic and pulse to mince. Add the red pepper flakes, olive oil, vinegar, and lemon juice and pulse 2-3 times to mix. Season with kosher salt and add more to taste. Or, finely mince all of the ingredients with a sharp knife, then whisk with the olive oil, vinegar, and lemon juice in a bowl or shake in a covered glass jar. Make ahead and store in the refrigerator 1-3 days or until ready to serve.
