Want a rich silky sauce for your steak? Grab the cream.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Certified Angus Beef ® | 2020-11-04 19:15:02 |  2,858,460 Views |
Steak with mushroom cream sauce
Serious Mealtimes / Vicky Wasik
One of the hardest things about making a pan sauce at home is getting that perfect rich silky texture instead of a thin watery one. J. Kenji López-Alt shared some great insights on this including the importance of deglazing the pan with gelatin-packed broth. I want to add one more method to the arsenal of pan sauce techniques: heavy cream.
I thought about this when I was researching the use of olive oil for high-heat cooking. In one of my tests I seared skirt steaks in both olive and canola oil and made a mushroom cream sauce for each. I was curious to see if there was a significant difference in flavor between the two batches (there wasn’t). But there’s also a lot to be said for the cream in that sauce. Plus it’s delicious so I thought I’d share the recipe with you.*
