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
25 comments:
bella ricetta!
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
What a super idea. Thanks
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 ?
No, not true!
Mmmmm, I'm seeing this for my Artichokes as well! But definitely will make some for steaks soon.
Haha! Got you Chef John! Harissa contains garlic!
Should we be subscribing to the Food Wishes youtube account if we already RSS the blog?
They both show the same thing, right?
My absolute favorite steak is Rib Eye. Got to have enough fat content to make a tender steak when grilling.
Sriracha + mayonnaise. Boom, you're done. I suppose you could mix in some fresh herbs but that would be just gilding the lily.
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.
Yes that's what I intended. . :-)
Can someone fill me in on the cayenne inside joke?
People joke that I put cayenne in everything, so when I don't they mention.
Made it last night. Wife and I loved it. Thank you for brightening up our dinner again!!
Quick question chef John, how would you use capers here? slice them or use some if the juice from the jar?
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.
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.
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.
Never heard of Fazoli's, but I've never done a bread stick, so eventually you will see! Thanks.
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.
Fish sauce, lime, green chile, cilantro might be a better Asian combo Vin.
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.
I did 1/2 cup mayo, tbsp soy sauce, tbsp red wine vinegar, 2 tsp sambal olek, tsp rosemary. Delish.
I use this all the time for steaks because unless it’s raining I always like to grill them. Obviously you don’t get a find when you grill so you can’t do a pan sauce. The other non-fond steak sauce recipe is a chimichurri but this is by far the easiest technique because you just mix the ingredients and no food processor to clean.
Chef John, are there any other steak sauce recipes that don’t require a fond?
TIA
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