Andys Sauce Recipes

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Add all the ingredients for the secret sauce in a bowl.
• 4. Whisk to combine.
• 5. Chef's Note: The Sriracha sauce is where most of the KICK is in this sauce. So, you might moderate it, according to taste.
• 6. Keep tightly sealed in the fridge until ready to use.
• 7. Chef's Tip: It will taste better the next day, and will store for several weeks, if kept tightly sealed.
• 8. Keep the faith, and keep cooking.
• 9. If you enjoyed this recipe, and would like to be notified when I post more yummy stuff, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894

Steps:

• 1. You will need a bowl, whisk, and a good non-reactive jar with a tight-fitting lid, to make the recipe.
• 2. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. This recipe, if properly stored, should last 2 - 3 weeks.
• 3. If you enjoy making your own spices and other bits, here are a few recipes for some of the ingredients used in this sauce: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=11 https://www.justapinch.com/recipes/sauce-spread/dressing/a-kinder-gentler-horseradish-sauce.html?r=2 https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=2
• 4. Gather your ingredients (mise en place).
• 5. Whisk all the Main Ingredients together in a bowl, until combined.
• 6. Depending on how much you like pickle juice, add one teaspoon, then whisk and taste. Add more, one teaspoon more at a time, until you like what you are tasting.
• 7. Store in a non-reactive container in the fridge until ready to use. If you can, let it sit in the fridge overnight to allow the ingredients a chance to know one another.
• 8. PLATE/PRESENT
• 9. It is pretty all-purpose, so use your imagination... However, I would not recommend stirring it into your morning coffee. Enjoy.
• 10. Keep the faith, and keep cooking.

Steps:

• To a small saucepan, add water, vinegar, and sugar; bring to a simmer over medium-high heat. Meanwhile, roughly slice chiles and garlic. Place in a food processor with salt and pulse to a rough chop; add to the pot. Turn heat to low to maintain a steady simmer and cook, uncovered, until the liquid thickens slightly and becomes just slightly syrupy, 8-12 minutes. Cool to room temperature. The sauce will thicken further as it cools. Makes ¾ cup. You can store it in the refrigerator in a sealed container for months; the flavor improves as the ingredients continue to meld.

Steps:

• Gather your ingredients.
• Melt the butter in a small saucepan over low heat and reserve.
• Chef's Note: You don't have to use clarified butter... If you choose to use regular butter, then allow the butter to melt over medium heat, allow the foaming to subside, and then skim off the foam.
• Add the vinegar, wine, shallots, and peppercorns into a saucepan.
• Reduce the liquid until you have three tablespoons of liquid, after straining.
• Chef's Tip: To extract the most flavor from the shallots and peppercorns, don't boil, but simmer the liquid. The reduction process should take about 20 minutes.
• Add the egg yolks and vinegar reduction to a non-reactive bowl.
• Chef's Tip: If you have a double boiler, you could put the yolks and vinegar into it.
• Whisk until combined.
• Place the bowl over a pot of simmering water, or use your double boiler.
• Continue to whisk (without stopping) until the yolks begin to thicken, about 2 to 3 minutes.
• Chef's Note: The mixture is ready when the whisk begins to leave trails in the yolk mixture.
• Remove from heat.
• Add two tablespoons of the freshly squeezed lemon juice and whisk to combine.
• Begin adding the butter to the mixture a few drops at a time, until it begins to thicken.
• Chef's Note: If you add the butter too fast, the sauce will break. Be patient... slow and easy is the way to go.
• Add the remainder of the butter in a slow steady stream, while you continue to whisk.
• Chef's Note: If the mixture begins to cool, return to the simmer water, and continue whisking from there.
• Add the remaining two tablespoons of lemon juice, and season to taste with the kosher salt, and cayenne pepper.
• To keep the sauce warm, place it in a small container, like a measuring cup, and place that into a pan with warm water. Occasionally stir to keep the sauce smooth.
• Keep the faith... and keep cooking.

Steps:

• Mix all ingredients and use to marinate skirt steaks for 24 hours. The marinade is then scraped off the sauce and both sides of the steak are blotted dry with a paper towel before grilling.

Steps:

• Heat in a large kettle over medium heat until simmering and all ingredients are fully incorporated.
• Use to garnish marinated, grilled skirt steak.