Dinner this evening will be at Pietro’s Prime in West Chester, PA.
As I preview the menu from home, everything looks quite scrumptious!
All steaks at Pietro’s are served with a choice of one of the sauces listed below.
Click on the name of each sauce for a recipe to make your own version:
bÄ-är-ËŒnÄz (sounds like the word “bear”)
Etymology: French béarnaise, feminine of béarnais of Béarn, France
Date: 1877
: a sauce of egg yolks and butter flavored with shallots, wine, vinegar, and seasonings
Hollandaise
hä-lÉ™n-ˈdÄz
Etymology: French sauce hollandaise, literally, Dutch sauce
Date: 1907
: a rich sauce made basically of butter, egg yolks, and lemon juice or vinegar
Demi Glace
de-mē glass
Etymology: French, half cooking stock, literally, half-ice
Date: 1900
: a highly concentrated reduced brown sauce often used as a base for other sauces
Au Poivre
Å-ˈpwäv
Etymology: French, with pepper
Date: 1953
: prepared or served with a generous amount of usually coarsely ground black pepper steak au poivre
It looks like Béarnaise sauce has been around the longest!
I hope these sauce ideas inspire you the next time you serve steak – or, in a pinch, you can always sprinkle with blue cheese… unless you’re Susan Whimsy, of course ;-)
BTW, you might like to know that the word “Saucy” predates all of the sauces above:
\ˈsȯ-sē, ˈsa-\
Date: 1508
1: served with or having the consistency of sauce
2 a: impertinently bold and impudent b: amusingly forward and flippant : irrepressible3: smart trim a saucy little hat