Friday, September 23, 2011

My Mayo Method Steak Sauce Formula – Looks Like Math, Tastes Like Magic

When I need a fast and easy sauce for grilled steaks, I love to use this sort of mayonnaise-based condiment. As I explain in the video, the basic formula is mayo + salt + spice + acid + herb. I don’t think I’ve ever made the exact same one twice, which is not surprising when you realize how many combinations are possible.

I’m not calling this aioli because it doesn’t contain any garlic, but you can if you want to, since nowadays any flavored mayonnaise is called an aioli. That reminds me, this would be really good with garlic.

By the way, don’t let the name fool you; this is great on so many things besides steak. In fact, making up a ramekin to keep in the fridge is not a bad idea at all. It makes a super sandwich spread, a stellar salad dressing starter, and a vegetable dip so good, it will make you forget how much you hate raw broccoli. I hope you give this a try soon. Enjoy!



Ingredients for my Rosemary Harissa Mayonnaise:
1/2 cup mayonnaise
1 tbsp anchovy oil
1 tbsp lemon juice
1 tsp Harissa or other hot chili paste
2 tsp minced rosemary

23 comments:

tiziana said...

bella ricetta!

Anonymous said...

Just last night I made a similar sauce: mayo-fresh lemon juice-lemon zest-salt-pepper and..honey, delicious my kids loved it with their chicken and home made creamed spinach!
Thanks chef John for inspiring so many people with your great videos. Every morning I click on the newspaper sites and then on to your site, it's in my toolbar :-)
Dorothea

Monica said...

What a super idea. Thanks

Anonymous said...

Hi chef jonh. In an old cook book it said that you are not supose to salt meat if you are going to pan fry.the meat will dry out because of the salt. is this true ?

Chef John said...

No, not true!

Kurt said...

Mmmmm, I'm seeing this for my Artichokes as well! But definitely will make some for steaks soon.

Daeril said...

Haha! Got you Chef John! Harissa contains garlic!

blogagog said...

Should we be subscribing to the Food Wishes youtube account if we already RSS the blog?

They both show the same thing, right?

truthspew said...

My absolute favorite steak is Rib Eye. Got to have enough fat content to make a tender steak when grilling.

Chris K. said...

Sriracha + mayonnaise. Boom, you're done. I suppose you could mix in some fresh herbs but that would be just gilding the lily.

MiketheChap said...

I made this tonight! Totally wowed everyone. One thing about it was trying to find anchovy oil. I went to a really good local store and they didn't have anchovy oil. So, I got some anchovies packed in olive oil and poured off some of the oil. Is that good enough? Is it what you intended?

Thanks for all your great recipes.

Chef John said...

Yes that's what I intended. . :-)

Anonymous said...

Can someone fill me in on the cayenne inside joke?

Chef John said...

People joke that I put cayenne in everything, so when I don't they mention.

Logan Munro said...

Made it last night. Wife and I loved it. Thank you for brightening up our dinner again!!

1Bigg_ER said...

Quick question chef John, how would you use capers here? slice them or use some if the juice from the jar?

1Bigg_ER said...

Something about this sauce. It works with everything! I've used it on steak, tilapia, as a coleslaw dressing, on sammiches, chicken on..well, what i'm trying to say is there's always a cupful in my fridge.

edward said...

Hello Chef John,

I, like you, would also like to start sneaking some fish into the sauce - but here in Venezuela I keep finding little cans of sardines but no anchovies - muy loco no? I did find anchovies once but in tomato sauce. Can I sub sardines in oil for anchovies? Either way, I'm still making an unsuspecting guest eat canned fish - haha - which is really what makes it all worth the effort.

edward said...

You know chef, I have never waited with such anticipation as I now await your message - dude, it's been two days since I wrote you! :) I asked for a simple bread stick recipe - but I'm talking about the perfect bread stick, encasing homemade pepperoni, and dipped into aioli - maybe marinara sauce. I imagine you in your video saying so simple, yet so perfect. Can't you just let the people eat bread? I like Fazoli's bread sticks, and you will say they are disgusting, and I have read they are very bad for you, but there was many a night as a poor college student I bought a coke at Fazoli's to eat all you can eat bread sticks, so I really owe them. As always, great job, you are an inspiration.

Chef John said...

Never heard of Fazoli's, but I've never done a bread stick, so eventually you will see! Thanks.

Vin Spadafora said...

The lady and I were going to put together a Carolina Mayo Sauce (mayo/bacon fat/ mustard/apple vinegar/pepper flakes) but the bacon fat is mapled and way too sweet instead of salty. Instead I am trying to make an Asian Mayo for some stir fry we're going to try next week. The combo I came up with is: Mayo / soy sauce (salt) / wasabi (heat) / rice vinegar (acid) / mint substitute for shiso (herb).

This sounds like a terrible mixture. Any help you could provide would be appreciated.

Jabroni Jonez said...

Fish sauce, lime, green chile, cilantro might be a better Asian combo Vin.

Jabroni Jonez said...

Wasabi is very similar to and often in the states a horseradish concoction so be careful when you use it just like horseradish. It can blow any other aromatics away.