Your steak,
Maybe a sauce is missing.
One habit of eating steak is that you grew up with a steak with black pepper sauce.
When I was a child, I knew that steak could be served with so much sauce. But where the waiter reported the most classic black pepper, he was not willing to listen to it anymore, and it was always wrong to eat the most popular, right? However, the epidemic can become fast.
In today's Western restaurants, the sauce alone is frequent.
This signature steak sauce, from the color point of view, the bright yellow is very outstanding, and the rich and dense texture is different from the usual flowing appearance. With a mellow custard aroma and a fresh lemon sourness, your steak will have an additional sauce to match later.
Located in Lujiazui, Mandarin Oriental Pudong, Shanghai, is a "paradise" surrounded by birdsong and joy in a lush lawn, and a modern French restaurant is hiding in it.
58° Steakhouse, a French restaurant with a "Pet Program". The restaurant will prepare comfortable cushions, complimentary purified water and toys for the cute little guests. While pets bathe in the sun and enjoy their meals, diners are also sharing their feast. (Your cubs have one more good place to go on the weekend~)
It was the sauce that came out of this warm and overflowing restaurant that inspired a chef to "taste everything".
Now as long as you prepare several common ingredients, and then carefully choose a piece of steak you like, you can also be a delicate person at home and taste the winter steak set. Whether it is to call a bunch of friends, or a person to enjoy it happily, it is a unique sense of freshness!
- Ingredient Preparation -
Main ingredient: egg yolk
Ingredients: lemon pepper salt butter Tarragon
The following units of measurement:
The size of the spoon in the image on the right is the standard
1 teaspoon
The size of the rice bowl in the picture on the right shall prevail
1 rice bowl
- Production Process -
To defuse the fishy, rely on lemon juice.
1. Beat 3 egg yolks in hot water and add 0.5 bowls of lemon juice to continue beating well.
Why beat the egg yolks in hot water?
A little temperature can help the yolk "ripen" and help the yolk to be smoother.
Next, just be patient,
Beat the egg yolks evenly ~ to what extent?
The color is whitish and the texture is thick
Correct demonstration is as follows▼
The fragrance is enhanced by butter, and the proportion is very important.
Egg yolk: butter = 1:1
2. Remove the bowl from the hot water, add the butter that has been melted in advance at a constant speed and stir well.
Pick up the flavor and a little more tarragon.
3. Add 3 tsp ground tarragon, 0.5 tsp salt and 0.5 tsp pepper and stir well.
Learning this sauce is like gaining a new skill ~ after buying steak, you can't see the matching black pepper sauce, the sauce is still good!
A piece of steak, forcefully dipped into the sauce and wrapped in a thick yellow coat. Put it in your mouth, not only the juice overflows, but also the flesh explodes. Ah, I'm going to buy steak right away!
- Salad Dressing -
◇ ◇
The steps of salad dressing have been taught in detail in the video,
Here's another simple finishing~
https://v.qq.com/x/page/b3026jwxpg6.html
Mix 2 teaspoons of mustard and 4 tablespoons of sherry vinegar.
2. Add 6 tablespoons of olive oil at a constant speed and stir well.
Vinegar: Olive oil = 1:1.5
3. Add 2 tsp each sugar and salt and stir well.
4. Add 3 tsp chopped shallots and 2 tsp thyme leaves, stir well and enjoy.
Thanks to Chef Wu Huizhen for her detailed teaching.~
Thanks: 58° grill
Address: Pudong South Road, Pudong New Area, Shanghai (near Binjiang Avenue)