Post by JJ Judkins on Apr 7, 2011 7:38:15 GMT -6
* Exported from MasterCook *
Andiamo's Zip Sauce (Steak Sauce)
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon crushed dried rosemary
1/4 teaspoon dry thyme leaf -- rubbed between fingers til fine
1/4 teaspoon garlic powder
1 teaspoon dry minced parsley
1/4 pound butter -- melted
1 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon coarse black pepper
1 1/2 tablespoons Worcestershire sauce
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper
Combine the first 4 ingredients and stir into the butter that has been melted in a saucepan without letting it change color or getting brown. Then add everything else and warm gently a minute or so.
Refrigerate tightly capped to use within a few weeks.
To use: stir about 1/4 c. of this prepared sauce into about 1/4 c. of the steak drippings.
Makes about 2/3 cup
Cuisine:
"Detroit"
Source:
"Bob & Rob Allison's Ask Your Neighbor, WNZK 690 Detroit"
S(Formatted by Chupa Babi):
"April 2011"
Yield:
"2/3 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 86 Calories; 9g Fat (95.2% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 348mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 3152 3159 0 3135 0 0 0 20070 0 0 0 0
Andiamo's Zip Sauce (Steak Sauce)
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon crushed dried rosemary
1/4 teaspoon dry thyme leaf -- rubbed between fingers til fine
1/4 teaspoon garlic powder
1 teaspoon dry minced parsley
1/4 pound butter -- melted
1 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon coarse black pepper
1 1/2 tablespoons Worcestershire sauce
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper
Combine the first 4 ingredients and stir into the butter that has been melted in a saucepan without letting it change color or getting brown. Then add everything else and warm gently a minute or so.
Refrigerate tightly capped to use within a few weeks.
To use: stir about 1/4 c. of this prepared sauce into about 1/4 c. of the steak drippings.
Makes about 2/3 cup
Cuisine:
"Detroit"
Source:
"Bob & Rob Allison's Ask Your Neighbor, WNZK 690 Detroit"
S(Formatted by Chupa Babi):
"April 2011"
Yield:
"2/3 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 86 Calories; 9g Fat (95.2% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 348mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 3152 3159 0 3135 0 0 0 20070 0 0 0 0