Back in October I attended a fantastic blogging event at the Unilever Kitchen. I have shared with you already the story about our baking session, but I have never told you about what we were cooking… until now…
We met Marco Pierre White who explained to us how to cook the perfect steak. I must admit when I tried it, it was a perfect steak! But the meat is a one thing… the sauce however which he served with it was something else altogether…
When I arrived home I shared with Mark what we had, as I described the making of the sauce it was hard for him to even imagine that it could actually be so good… so I had to cook it to prove to him what I was saying.
So today I want to share with you a Worcestershire Steak Sauce ala Marco Pierre White. Like Mark please don’t be alarmed by the ingredients, just try it and I am absolutely sure you will love it!
- 1 onion
- 75ml Worcestershire sauce
- 75ml double cream
- ½ Knorr chicken stock cube
- 1tbsp freshly ground pepper
- Salted butter for frying onions
Finely chop your onions and soften a little in a pre-heated frying pan over a medium heat in the butter.
Slowly add the double cream and bring back to the boil.
Season the sauce with half a Knorr chicken stock cube. Crush the stock cube before adding it so it dissolves much quicker.
Strain the sauce to remove the onions so you are left with just the creamy liquid. You can discard the onions or eat them as a side dish– they are actually very yummy.
Pour the sauce back into the frying pan and bring it back to boil. Let the sauce bubble and thicken for a few minutes.
Add the pepper to taste. The more pepper you add, the spicier your sauce will be.
And as they say “that’s all she wrote” you are ready to serve.
What do you think about this sauce?
Would you try it or does the amount of Worcestershire sauce simply scare you away?