This zip sauce recipe comes courtesy of Chef Jim Oppat from Andiamo. To find an Andiamo location near you, visit www.andiamoitalia.com
Making Zip Sauce at Home
1 Tbls. Dijon mustard
2 Tbls. Heavy crème
1 sprig Fresh rosemary
1 sprig Fresh thyme
4 sprigs Fresh parsley
1 clove Fresh garlic, smashed
1 cup Veal stock, reduced to a glace
1-2 Tbls. Worcestershire Sauce (Lee & Perrins)
1 stick Butter, diced into 8-10 pieces
All Steak drippings, renderings
To taste Salt and white pepper
1. Combine the Dijon mustard, crème, herbs, garlic and veal stock together and reduce until thickened, over medium heat, but do not scorch.
2. Whisk the butter while at a gentle simmer one nugget at a time, not adding the next until the previous cube has completely melted.
3. Make sure the mixture does not boil, when all of the butter is added, reduce to low flame.
4. Strain the mixture and return to the low flame on the stove top.
5. Season as needed with salt and pepper.
6. Add any pan renderings to the sauce, like you would for your turkey gravy.
7. Cool slowly and reheat gently over low flame as needed.
1 cup Vegetable oil
2 oz. Bourbon
1/2 cup Cider vinegar
1 oz. Worcestershire sauce (Lee and Perrins)
1 Tbls. Brown sugar
2 tsp. Dry mustard
1 tsp. Tabasco Sauce
1 Tbls. Garlic minced
1 tsp. Onion powder
2 Tbls. Ketchup
1 tsp. Chili Powder
Mix all ingredients and pour over the meat or fish and let marinate for two hours or overnight.