The BEST Steak Sauce on the PLANET - Steak Frites with L'Entrecote Sauce - Ep 54 - Kamado Joe

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: chuck steak

Sirloin is leaner, while chuck is more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more shelf-stable and less expensive.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar is often healthier, while white vinegar is cheaper.

Cut the potatoes into rustic shapes, leaving some peel on.

Use a mandolin to slice the potatoes to a thickness slightly thicker than fast food fries.

Soak the sliced potatoes in cold water, changing the water three times over 20-30 minutes to remove excess starch.

In a pan, melt 1 block of butter over low heat and add 1 onion, cooking until translucent for about 5 minutes.

Add fresh herbs: parsley, tarragon, and thyme to the pan.

Incorporate 3 anchovy fillets into the mixture, despite personal dislike for anchovies, as they add depth to the sauce.

Add the yolk of 1 egg to the mixture.

Mix in a heaped teaspoon of Dijon mustard and a dash of Worcestershire sauce.

Squeeze in the juice of 1.5 lemons, adjusting for the juiciness of the lemons used.

Add freshly cracked pepper and 2-3 smashed cloves of garlic to the mixture.

Combine the onion and butter mixture with the other ingredients in a blender and blend until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens