The Butter Tip Julia Child Used For Hassle-Free Steak Sauce
NEWS
By TONY COOPER
As celebrity chef Julia Child demonstrated in the 1960s, it’s quite easy to make a delicious steak sauce using the juices from the pan you cooked your steak in and a little butter.
You can use the same pan the meat was seared in. On "The French Chef", Child said, "After [the sauce] is boiled down and thickened, you want to put just a little bit of butter in."
“This is … the final unctuousness of the sauce that also helps thicken the sauce," Child added. She suggested swishing it all around without heating the sauce after you add butter.
Ingredients that are often used to cook a steak — like garlic, rosemary, thyme, salt, and pepper — will work well for the sauce, too. You can also add beef stock or red wine to it.
