The Place for Steak's steak sauce
1/2 cup heavy cream
1/2 cup milk
2 tablespoons Worcestershire sauce
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6 tablespoons ketchup
4 teaspoons dry English mustard
2 1/4 teaspoons granulated garlic
2 1/4 teaspoons ground white pepper
2 teaspoons salt
1 beef bouillon cube
4 teaspoons potato starch (or cornstarch)
1 1/2 tablespoons sherry
Makes about 3/4 cup.
Combine cream, milk, Worcestershire and ketchup in heavy saucepan over low heat. In small bowl, mix mustard, garlic, pepper and salt. Blend seasoning mixture into cream mixture along with bouillon cube. Cook, stirring constantly, until mixture starts to boil. Stir in potato starch. (If using cornstarch, dissolve it first in a bit of the milk.)
Cook, stirring, until sauce thickens. Slowly stir in sherry. Taste for seasoning, adding salt and pepper if needed. The finished sauce is thick and "goopy."
Nutritional information per serving: 175 calories (62 percent from fat), 12.4 g fat (7.5 g saturated, 3.5 g monounsaturated), 43.9 mg cholesterol, 2.5 g protein, 14 g carbohydrates, 0.6 g fiber, 1,738 mg sodium.