From steakhouse classics to less traditional accompaniments, we’ve put together some of the most popular sauces which are generally served with the classic chunk of steak. Carnivores who tend to be somewhat of the steak purists would maintain that you can’t have a steak with a dollop of sauce, and all there’s need to accentuate this luscious meaty goodness is the simple seasoning of salt and pepper. To them, we say: don’t knock it till you’ve tried it.

Planning the perfect steak dinner requires devoting enough time to the perfect sauce too. Adding pools of sauce and mounds of fries makes for a much more decadent meal. So, allow us to inspire you with our ideas for sauces which not only complement your perfectly cooked steak, but, dare we say, enhance its flavours…

Peppercorn

Undeniably a classic steak sauce, Peppercorn sauce is a culinary cream-based sauce made with peppercorn (of course!), which is prepared as a reduction of the cream in the cooking process. Various types of peppercorns can be used in its preparation, such as black, green and pink, among others. Peppercorn sauce may be served with beef steak such as filet mignon and other beef tenderloin cuts, lamb, rack of lamb, chicken and fish dishes, such as those prepared with tuna and salmon. Some versions use several types of peppercorns in the sauce’s preparation.

Mushroom

This sauce makes for an earthy, silky smooth accompaniment to your dish. Mushroom sauce is white or brown in colour, prepared using mushrooms as its primary ingredient. It can be prepared in different styles using several ingredients and is amongst one of the favourites with a nice slab of steak.

This sauce can be served with veal, chicken and poultry, pasta, and other foods such as vegetables. It’s made with mushrooms, butter, cream or olive oil, white wine (some variations may use a delicate red wine) and hint of pepper with many variations possible with additional ingredients such as shallot, garlic, lemon juice, flour (to thicken the sauce), chicken stock, saffron, basil, parsley, or other herbs.

Hollandaise

Also referred to as Dutch sauce, this is an emulsion of egg yolk, liquid butter, water and lemon juice (or a white wine or vinegar reduction), whipped together over the low heat of a double boiler. Additional salt, white pepper and/or cayenne pepper is used for seasoning.

This type of sauce is considered as a “mayonnaise sauce” since like mayonnaise, it’s based on the emulsion of an oil in egg yolk. Hollandaise sauce is well known as a key ingredient of Eggs Benedict, and is frequently paired with vegetables such as steamed asparagus.

Bearnaise

A classic French sauce with a subtle vinegar tang and sprinkling of fresh tarragon. Béarnaise sauce is made from clarified butter emulsified in egg yolks and white wine vinegar and flavoured with herbs. It is considered to be a “child” of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire. The difference lies mainly in the flavouring: Béarnaise uses shallot, chervil, peppercorn, and tarragon, whereas Hollandaise uses lemon juice or white wine. Its name is derived from the province of Béarn, France. In appearance, it is light yellow and opaque, rich and creamy.

Barbecue

This diner condiment may not be the most refined of sauces, but is a popular sauce nonetheless. Barbecue sauce is used as a flavouring sauce, marinade, basting, condiment or topping for meat cooked in the barbecue cooking style, including pork or beef ribs and chicken. It’s an omnipresent condiment in many restaurants, particularly steakhouses.

The ingredients vary widely, but most include some variation on vinegar, tomato paste, or mayonnaise (or a combination thereof) as a base, as well as liquid smoke, onion powder, spices such as mustard and black pepper, and sweeteners such as sugar or molasses.

While here at Sciacca Grill , we vehemently believe that our steak dishes are so divine they speak for themselves, having a sauce to accentuate the meaty goodness even further, is always a good thing. So why not come and sample one of our signature meat dishes. Once viewing our extensive selection of meat cuts on our display you’ll soon realise you’re spoilt for choice! Click here to book your table.

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