hope it can help a bit作者: somewhereintime 時間: 2009-12-14 06:24
本帖最後由 somewhereintime 於 2009-12-14 06:46 編輯
可以淋上白飯那隻??
hirokendo 發表於 2009-12-13 22:13
From the restaurant kitchens I visited, the sauce is merely gravy with chopped garlic fried
in butter and worchestershire sauce added, brandy or sherry wine improves flavour too.
CCT style sauce are cheap to make, do not involve much ingredients, this is the one you can pour over rice.
For fine steak house type sauce:
Herb Roasted Garlic Jus
1. Cut off the top of 2 heads of garlic, sprinkle with 1 teaspoon of fresh thyme, drizzle with good olive oil,
bake 1 hour in 300F oven
2. Squeeze out garlic pulps, add 1 cup of demi-glace and puree, add 1 Tablespoon Madeira, salt and pepper to taste,
3. Finish with 1 teaspoon butter and chopped fresh thyme, pour over Broiled Premium rib steak, 1 oz. sauce per steak
In my own opinion,茶餐廳 in Vancouver is not worth to visit作者: zuesel 時間: 2009-12-14 10:42
本帖最後由 zuesel 於 2009-12-14 10:48 編輯
See somewhereintime's pro way above.
My lazy way is easy.
Make gravy using the sauce remaining from frying the steak (add water and butter)
Add chopped garlic
(optional: add a bit of red wine) bring to boil
Turn heat to medium, add flour while whisking the sauce very fast.
(Some chinese places use corn starch solution (cornstarch+water mix) instead of flour. But it turns watery after awhile and doesn't taste very good)
Add salt to taste, dark soy sauce for color.作者: hirokendo 時間: 2009-12-14 13:21
The gravy with garlic is easy to make, done in under 10 minutes, way quicker than your steak.
You can make up a big pot and keep in cooler for a week, just nuke it and pour over rice, with or without steak.
After all, that is what you get from CCT restaurants
