(Collaboration) Cherry Maple House Steak Sauce
Updated: 6 days ago
Steak fans UNITE because this recipe is INSANELY delicious! I'm not just using one sauce from The Big Dog Sauce Company of New Hampshire. This uses TWO sauces! The Dark Cherry Bourbon and the Maple BBQ sauce are coming together with some simple ingredients and we are making this incredible chunky sauce for steaks, great sauce base for pizza and flatbreads, and this would do some serious justice for a beautiful roast pork and chicken dish!
In order to make this recipe, you will need to make a purchase of BOTH Dark Cherry Bourbon and Maple BBQ sauce So, please visit www.bigdogsauce.com to order. If you reside in New England, it might already be at your favorite store, so check out their store list online!
FYI: *This recipe used chipotle powder. This is not a commonly-found spice. This element of the recipe IS necessary as a house steak sauce is known for being a very forward, facial-punch of flavor and warmth. Instead of chipotle powder, you can use cumin, red pepper flakes, or even hot paprika will do. But, only do the 1/2 teaspoon's worth to start, mix well, and taste test. If you want more, add more. **With the apple cider vinegar, start with 2oz-3oz and mix well. After you have brought this mixture to the heat, taste-test and determine viscosity. Add up to no more than 3oz of apple cider vinegar. Tartness is up to you!
4oz BDSC Dark Cherry Bourbon Sauce 4oz BDSC Maple BBQ Sauce 4oz-6oz Apple Cider Vinegar** 2-3TB Olive oil 2oz Shallots, thinly sliced
.50oz Garlic, finely chopped 1 tsp Thyme, dried 1 tsp Onion powder 1/2 tsp Chipotle powder* 1/2 tsp Black pepper Knob of butter 1.) Into a mixing bowl, add all of your ingredients(except the butter) and mix well. Make sure the spices have dissolved into the base 2.) Finely slice your shallots and add them to the base 3.) Finely chop your garlic and add them to the base 4.) Make sure to taste-test* the amount of chipotle powder/replacement spice to see if you want more warmth to the base. Add in 1/2 tsp increments, no more than 2 tsp. 5.) Mix your base well 6.) Into a medium pot on medium-high heat, add your knob of butter 7.) Slowly pour your base into the pot and stir consistently 8.) After a few minutes, you will start to see some color changes to the sauce as it darkens and intensifies the cherry colors. 9.) Continue to stir for approximately five minutes and slightly reduced 10.) Turn off the heat and pour your house steak sauce into a gravy bowl or sealable container Must be refrigerated until all gone. Use within five to seven days.
OPTIONS: The perfect sauce for freshly grilled steaks, smoked brisket, roasted pork tenderloin, roasted pork belly, oven-roasted or smoked chicken, turkey, or duck. This is also great for pizza/flatbread sauce bases.
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