Easiest Way to Cook Yummy Gooseberry Steak Sauce

Gooseberry Steak Sauce. Steak with Balsamic Gooseberry Sauce Every Sunday, I'm going to be posting about Fiance and I's experiences in Cape Town, South Africa, from adventures to culinary explorations. One of the many new and interesting fruits we've discovered since coming to South Africa is the Cape Gooseberry. There are lots of variations for gooseberry sauce with some tweaks including an addition of ginger, coriander seed or chilli but I tried some the other day with elderflower; to give the acidity in the sauce a flowery, scented lift.

Gooseberry Steak Sauce Serve on top of steak or other meats. Put gooseberries, water, and sugar in a medium saucepan over medium heat and bring to a boil. Add remaining sugar, salt and pepper to taste. You can have Gooseberry Steak Sauce using 5 ingredients and 1 steps. Here is how you cook that.

Ingredients of Gooseberry Steak Sauce

  1. It’s 1 tablespoon of prepared horseradish.
  2. It’s 2 tablespoons of butter.
  3. It’s 1/4 teaspoon of kosher salt.
  4. It’s 3 ounces of golden gooseberries.
  5. You need 1 tablespoon of honey.

For the gooseberry sauce, place some sugar into a hot pan. Add some water and lemon zest. Bring to boil, then, set aside. Pour some red wine into a saucepan, season with salt and pepper.

Gooseberry Steak Sauce instructions

  1. Wash and slice the gooseberries in half, add to a pot with the butter, horseradish, and honey. Heat simmering till thickened. Serve on top of steak or other meats..

It might be necessary to add more honey, but the sauce should be tart to contrast with the crisp rich skin and juicy meat. Heat the sauce until it bubbles, pour it into a warmed sauceboat and serve over the carved chicken. Put gooseberries, water, and sugar in a medium saucepan over medium heat and bring to a boil. But for variety and novelty try a rich gooseberry sauce, made by cooking the berries in very little water until tender and passing them through a fine sieve. To half a cupful of the smooth pulp add the same amount of sugar and water and boil for a few minutes; thicken slightly with a teaspoonful of cornstarch wet with cold water.

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