How to make delicious steak sauce?

Steak is delicious, juicy and nutritious, and has always been a favorite of many people. Therefore, some people have tried to make it at home, but all failed because they failed to make delicious steak sauce. In fact, there are many ways to make steak sauce, and the recipes of steak sauce corresponding to different flavors of steak are also different, but no matter which recipe, you can add some red wine to mix it.

1. Black pepper sauce: Ingredients: 10g chopped black pepper, 25g chopped shallot, 25g minced garlic, 30g butter, 25og brown sauce, 4 tea spoons brandy, a little salt. Method: Take a clean sauce pot, heat it up, add the chopped black pepper and slowly stir-fry until fragrant, add a little brandy and then add the butter, then stir-fry the chopped black pepper for a while, then add the chopped shallot and minced garlic and stir-fry until fragrant, add the brown sauce and cook for about 5 to 6 minutes, then stir in the softened butter.

2. Mushroom sauce: Ingredients: 50g white mushroom slices, 5g minced garlic, 250g brown sauce, a little brandy, a little butter. Method: Use butter to fry the minced garlic, then add the white mushroom slices and stir-fry briefly. After adding the brandy, add the brown sauce and cook for 5 minutes. Add the softened butter.

3. Bearnnaise sauce: Ingredients: 5g talcum powder, 25g shallots, 5g black peppercorns, 100ml red vinegar, a little white wine, 500ml butter, 3 pc egg yolks, a little salt, a little chopped parsley. Method: Cook red vinegar, talcum powder, shallots and black peppercorns together into bearnnaise sauce, filter and set aside. Take a clean steel bowl, beat 3 egg yolks and white wine together until foamy, then add vanilla vinegar. After all the clear butter is beaten, add chopped parsley after seasoning.

4. White cream sauce Ingredients: 100g butter, 250g flour, 500ml fresh milk (cream), 1.5 litres soup base, little salt-pepper, pc bay leaves Method: Stir-fry bay leaves, butter and flour until fragrant, add in soup base and stir constantly to prevent lumps. Add in fresh milk and bring to a boil. Filter and season. The white sauce for various purposes depends on the different soup bases, and the thin or thick mixture also depends on how it is needed.

5. Brown sauce Ingredients: 30kg stock, 5kg chicken bones (beef bones, tendons, etc.), 1kg onion, 1kg celery, 1kg carrot, 2 bay leaves, 2 spoons black pepper powder, 2 buckets of tomato paste flour (yellow noodles), 2 tea spoons, a little brandy Method: First chop all kinds of bones (do not use lamb bones or duck bones, etc.) and stir-fry until fragrant, then save a little brandy to burn incense, and then put it into the stove and burn it at 230 degrees. Chop celery, onion and carrot, stir-fry with oil, add bay leaves, tomato paste and flour, and fry over low heat until they turn red and black. Then fry the incense bones together, add brandy and cook with soup, add tancao and crushed black pepper, and cook for 3 hours. Filter and season.