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1 cup heavy cream 2 Tbsp Worcestershire sauce 2 Tbsp dry mustard 2 Tbsp cayenne hot sauce 2 tsp granulated garlic 2 tsp ground white pepper 2 tsp salt 1 cube beef bullion 4 tsp cornstrach 2 Tbsp white wine Put heavy cream and Worcestershire sauce in a medium saucepan over low heat. Combine mustard, hot sauce, garlic, pepper, salt, and crushed bullion cube and mix well. Blend into cream and increase heat to medium-low. Heat with stirring until it begins to boil. Dissolve cornstarch in the wine and add slowly to mixture with stirring. Continue to cook about 2-3 minutes with stirring until mixture thickens. Remove from heat. Finished sauce will be thick. Serve hot. Yields about 1 cup. If refrigerated, the sauce will get very thick and makes a great sandwich spread. Based loosely on The Place For Steak's infamous steak sauce. This recipe was added: 23 September 2008 |