21 June 2013

Gravlax Sauce

A few weeks ago we were asked to do a "chef's table" seated birthday dinner for 14 people. (That is to prepare and cook all the courses in front of guests) The client told us that as it was her special evening she wanted to choose her all time favourite dishes. So in reverse order the menu included Tiramisu for dessert, Halibut and asparagus with Hollandaise sauce for the mains and seared carpaccio of beef to kick off. We had great fun cooking and very much enjoyed being so involved with the guests all evening and watching the fare disappear from the plates almost a quickly as it was served!

Afterwards we were complimented all round but quickly discovered that one item in particular seems to have stolen the show. We had decided to dress the carpaccio with a gravlax sauce more commonly seen on smoked salmon but we find goes equally well if not better with meat.  This is a great little condiment and people have been asking for the recipe ever since! So here it is...


2 Tbsps honey mustard
1 Tbsp Dijon Mustard
1Tbsp White wine vinegar
1 Tbsp Castor Sugar
1 Tsp Salt
1 Egg yolk
150 ml Rape seed oil
Dill chopped
Ground black pepper


Whisk the egg yolk, mustard, vinegar, salt, pepper and sugar together in a small blender or mixer. Slowly drizzle in the oil. The mixture should emulsify, that is become thick and creamy. Stir in the chopped dill and spoon over the meat or salmon. Please take note the ingredients are intended as a guide so once the basic sauce is made don't be afraid to calibrate the levels of sweetness and sourness to your individual taste by adding more sugar, salt or vinegar as appropriate.

By the way the carpaccio of beef is prepared by dusting the beef with a mix of garlic salt chilli powder, salt and ground black pepper and quickly searing it all round on a smoking hot pan. Allow it to cool and wrap tightly in cling film. It will be much easier to slice thinly after a couple hours in the freezer.

Posted by incredibly fed

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