This insanely flavorful, buttery Steak Sauce turns even the simplest bite of steak into an irresistible morsel. Packed with garlic, dijon mustard & fresh herbs it’s ready in only 5 minutes and is so good it will make you say “Oh My!”
Table of Contents
- Irresistible Homemade Steak Sauce
- Watch How To Make It
- What Makes This The Best Steak Sauce?
- What You’ll Need
- How To Make Steak Sauce
- Tips for Success
- Frequently Asked Questions
- Ways to Use Steak Sauce
- How to Store & Reheat Extras
- Can I Freeze Steak Sauce?
- Can I Make Steak Sauce Ahead?
- More Homemade Sauces
- Get the Recipe
Irresistible Homemade Steak Sauce
Are you ready to make the easiest, most insanely flavorful steak sauce?! You are probably rolling your eyes at the name: “Oh My!” Steak Sauce. I tried really hard, but with the range of ingredients, I couldn’t come up with a better name to describe how explosive the flavors are together. The bottom line is this: this steak sauce is so good you’ll want to put it on everything. Seriously. Everything.
This steak sauce is a butter-based sauce loaded with ingredients like garlic, horseradish, dijon mustard, shallot, fresh herbs, and more. You melt the butter and quickly whisk all of the ingredients together in a bowl and THAT’S IT. It seriously couldn’t be any easier and I swear to you the flavor is phenomenal.
Watch How To Make It
Want to see how to make this easy steak sauce from start to finish? Here’s a step-by-step video:
What Makes This The Best Steak Sauce?
Aside from its incredible flavor, here are even more reasons why this simple recipe truly makes the best steak sauce ever:
- Ready in minutes. Unlike a lot of homemade sauces, this one couldn’t be any easier. Just whisk it all together and serve!
- Flexible: This recipe can be changed by altering just one or two ingredients to fit your tastes. You can leave out an ingredient (or swap for an alternative) without compromising the sauce.
- Can Be Made Ahead: I shared directions for making it ahead below, but this makes it a great recipe for cookouts. Prepare it the day before and it’s ready whenever your steaks come off the grill for your guests.
- Versatile: While I call this a steak sauce, it really is an “everything” sauce. There isn’t much that we haven’t tried it on!
What You’ll Need
Here’s a quick overview of what you’ll need to make steak sauce from scratch. Be sure to scroll down to the recipe card for specific amounts:
- Butter: I use unsalted butter so I can be in control of the salt. However, if you have salted butter, just wait to add any extra salt till the end and then add it to taste.
- Shallot: A fresh shallot adds a ton of flavor, make sure to finely mince it so you don’t have any large pieces. This also helps to disperse the flavor more in the sauce.
- Chives: Again, finely minced. Fresh chives will give your sauce a lot more flavor, but dried can be used in a pinch.
- Garlic: I can’t beg you enough, please use fresh garlic that you mince yourself or press through a garlic press (yay for no stinky fingers!). Jarred garlic (or the refrigerated paste kind) lacks the bite of real fresh garlic.
- Horseradish: You will want to use prepared horseradish, the fresh kind found in the refrigerated section of the grocery store usually sold next to the sauerkraut and hot dogs.
- Dijon Mustard: If you don’t have dijon mustard, you could add a little ground mustard instead.
- Fresh Thyme: Rosemary works too. Fresh is always preferred, but you could do a couple of pinches of dried thyme if that’s all you have on hand. If using fresh thyme, make sure to pull the leaves off the stems before you mince them. This will ensure you don’t get any pieces of hard stem in your sauce.
- Seasonings: Salt, Pepper, and a little pinch of Cayenne Pepper. If you don’t have cayenne pepper, crushed red pepper flakes would be a good substitute. You can also skip the cayenne pepper completely if you aren’t a fan of a little mild heat.
Do I have to use horseradish?
If you aren’t a fan of horseradish, many readers have commented over the years that they have skipped the horseradish and still love this steak sauce. So while the answer is yes, I recommend everyone who like horseradish (or those who aren’t sure) just to try it. The horseradish adds a perfect bite and a little hint of heat to the sauce that makes it really stand out.
If you aren’t sure how you will feel about the horseradish, you can also make the sauce without and then add just a little horseradish to a bite of sauce and see how you feel!
How To Make Steak Sauce
Making a sauce from scratch may sound intimidating, but wait till you see how easy it really is! Here’s how to do it:
- Whisk: Whisk together all of the ingredients until well combined.
- Rest: Let the sauce sit for 5 minutes and then whisk again to combine. This will allow the butter to cool and thicken just a little.
- Serve: Serve immediately with your favorite steak, chicken, seafood or vegetables!
Told ya it was EASY!
Tips for Success
While this recipe is incredibly easy, it never hurts to have a few tricks up your sleeve. Here are my top tips for the best steak sauce:
- Use fresh garlic. I cannot stress this enough, which is why I’m mentioning it again. :) Fresh garlic just has so much flavor compared to jarred garlic or the kind of paste you can find in a tube.
- Don’t skip the rest time. Once you have combined all your ingredients the sauce needs to sit for 5 minutes. This is an important step because it allows all the flavors to meld together. It also gives the butter a chance to cool and thicken a bit.
Frequently Asked Questions
Steak sauce is similar to traditional cowboy butter, which is melted butter mixed with lemon, red pepper flakes, garlic, dijon, herbs, and Worcestershire sauce. However, this steak sauce doesn’t have Worcestershire sauce and includes horseradish, so the end result has a different flavor profile.
Fresh herbs and pungent ingredients like garlic and horseradish are what give this butter-based steak sauce so much flavor.
Ways to Use Steak Sauce
This is where it gets exciting friends because there are so many ways to use steak sauce. While I call this a steak sauce, we honestly will dip just about anything in it…once you try that first bite, I promise you will understand our obsession! Here are some of our favorite ways to enjoy it:
- With Beef: Pour this sauce on top, like this grilled flank steak, carne asada, or grilled steak kabobs!
- Chicken: Serve it with baked chicken, on grilled chicken kabobs, or even with air fryer chicken legs.
- Seafood: Yes this “steak” sauce goes with seafood too! Last weekend we drizzled it on our blackened fish tacos and our neighbors told us they had never had a better steak taco in their life!
- Veggies: Dip green beans or fajita vegetables in this sauce for the perfect bite.
- Pretzels: Oh yes, we will even eat this sauce with pretzels! Dipping homemade soft pretzels dipped in this buttery sauce is truly divine.
How to Store & Reheat Extras
- Store in the fridge. Place any leftover sauce in an airtight container for up to 3 days.
- Reheat the leftovers in the microwave in 15-second bursts. Whisk in between each cooking time. The sauce may separate a little while microwaving but should come back together once whisked again.
Can I Freeze Steak Sauce?
Yes! The best way to do this is to portion it out into small individual portions, like in an ice cube tray with a lid. That way you can just pop out just the right amount of sauce for you.
To thaw, microwave the sauce in 15 to 30-second bursts (small ice cube tray sizes melt quicker), whisking in between each cooking time.
Can I Make Steak Sauce Ahead?
Absolutely! You have two options, I personally prefer option 2:
- The day before: Make the sauce as directed in the recipe up to 24 hours before you want to serve it. Allow the sauce to cool completely and then store it in an airtight container in the fridge. When ready to serve, microwave the sauce in 15-second intervals, whisking often, until melted and smooth. Let rest for a couple of minutes, stir again, and serve immediately!
- In a mason jar up to 48 hours ahead: In a large mason jar, add the stick of butter (not melted) and all the other ingredients. Seal the mason jar and store it in the fridge for up to 48 hours. When ready to serve the sauce, microwave the mason jar (with the lid removed!) in 30-second intervals, whisking often, until melted and smooth. Let rest for a couple of minutes, stir again, and serve immediately!
More Homemade Sauces
If you are a mushroom fan, make sure to also check out my recipe for this creamy mushroom sauce for steak. More of a traditionalist? You may also enjoy this classic béarnaise sauce.
“Oh My!” Steak Sauce
Ingredients
- 8 tablespoons butter, melted
- 1 small shallot, finely minced
- 5 chives, finely minced
- 3 garlic cloves, minced
- 2-3 tablespoons prepared horseradish, the fresh kind in refrigerated section
- 2 tablespoons Dijon mustard
- 3 teaspoons minced fresh thyme
- pinch of cayenne pepper, to taste
- salt and freshly cracked black pepper, to taste
Instructions
- In a medium sized bowl, whisk all ingredients till well combined.
- Let the sauce sit for 5 minutes and whisk again. This will allow the butter to cool and thicken just a little.
- Serve with your favorite steak, chicken, fish, or vegetables! It's delicious on just about everything!
Video
Notes
- Make the sauce as directed in the recipe (located at the bottom of the post) up to 24 hours before you want to serve it. Allow the sauce to cool completely and then store it in an air tight container in the fridge. When ready to serve, microwave the sauce in 15 second intervals, whisking often, until melted and smooth. Let rest for a couple of minutes, stir again and serve immediately!
- In a large mason jar, add the stick of butter (not melted) and all the other ingredients. Seal the mason jar and store in the fridge for up to 48 hours. When ready to serve the sauce, microwave the mason jar (with the lid removed!) in 30 second intervals, whisking often, until melted and smooth. Let rest for a couple of minutes, stir again and serve immediately!
Nutrition
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Is it also possible to make it more creamy?
Hi Tom! You could whisk in a little heavy cream!
Wow, this was delicious! My picky husband said this was the best steak sauce he’s ever had. It was really easy to make once you have all the ingredients. Will definitely make this again! I used 2 TB of horseradish (Boar’s Head brand) and it was sooo good. I’m not a fan of horseradish, but it’s great in this recipe. I think next time, I’ll up it to 3 TB and see how that goes. This is a keeper!
OMG ! Made the sauce tonight – a real keeper !! Absolutely delicious!!!!
Excellent my husband does not like fish very much, an now he will eat this on anything:) i used my fresh herbs made a difference
I made this last night but when I put my steaks in the oven I poured the sauce over the steaks and cooked them in it. It was amazing. My kids and husband had seconds and one even had thirds!
I want to know if the sauce can only be used to marinate the steaks or if can be also to dip the meat when is done.
I haven’t used it as a marinade, but I believe you could! The butter would seize up though while marinating and may not cook great on the grill without making a mess.
Ok, that is AMAZING. Don’t get me wrong, first I was like “Whaaaaaaaaaaaat….” – mustard and horseradish and butter and I wasn’t sure, tbh:)
Long story short, today I’m making a double portion because it’s so GOOD:)
Just give it a try in this proportion and just enjoy!
So glad you loved it too Holga!
Tried it verbatim and it was excellent! Tried it a 2nd time and instead of horseradish I subbed it out with Gorgonzola cheese – try it!! Amazing.
That sounds amazing!❤️
Your steak sauce is now our steak sauce too (it’s still yours, we just love it too). Can’t wait to try it on all the other proteins mentioned in the comments.
So glad you enjoyed it too Stan! Last night we had some leftover and used it on vegetables. It’s really delicious on everything!
Just wondering if you could use leftover brown butter?
Sure!
I first tried to this sauce with steak and absolutely LOVED it!! I was making salmon the next day and had leftover sauce and thought, why not. Well, WOW! It was amazing on the Salmon as well. Since then I have tried it on everything, pork, chicken, scallops, etc. And this sauce is so versatile. I love it. I have now made it in batches and put in containers and frozen in my freezer. Take them out one at a time when needed. Freezes well and defrosts well. Thank you so much for the recipe. Best Ever!
I love the idea of using this on fish! So glad you love it too Shari!
This was so easy and delicious. I combined all ingredients in a cast iron skillet then let it cool. I served it on steak and asparagus. We’ll definitely make this again!!! OH SO GOOD!
Great recipe and flavours. I used a dash of vinegar to open it up a little – which worked really well.
Definitely want to try this, but without the horseradish and Dijon mustard because I absolutely HATE both!
Hi, i see in prior comments the same question i have but it was not answered publicly (the poster asked for their answer by email). I too have a glass top stove. Can you use a cast iron pan and get it hot enough to do a good job with steak on a glass top range? . And, do you marinate your steak for tenderness prior to cooking? If so, what marinade or flavors do you use (I’d like a recipe) so it complements your steak sauce. Thank you.
Hi Kevin, I am not 100% sure on a glass stove top. I have never owned a glass stove top. However, I googled and it seems like the max heat is around 300°F for a glass stove top. So instead, I’d recommend using the oven to cook your steak instead, heating the cast iron skillet up in the oven before adding the steak.
As for a marinade, I don’t find I need a marinade! We season our steaks (McCormick’s Montreal Steak Seasoning is one of our very favorites that is commonly found across the US) and then allow them to come to room temperature before cooking. We let our steaks rest and then serve them with this steak sauce. Hope this helps!
Never use cast iron on a glass top!
Absolutely delicious! Thank you for sharing
What kind of butter, salted or not ?
You can honestly use either in this recipe. If you use salted, just add your salt to taste!
I made this today to use on steak tonight. I’ve also prepared some crusty French bread. I cannot STOP dipping the bread in this! It is so delicious! I’ve rolled it into a log and plan on topping our steaks tonight! I love this THANK YOU
I have made this several times and it is really really good! Re-heats well too for the next day (if there is any leftover). I have started calling it “stupid good” sauce because it wouldn’t jump out at you as a typical steak sauce but it is damn good. Next up, I am going to try it with some lobster!
Smothered my steak then went back for a bit more on my corn cob and steamed vege! Used a teaspoon of dried time as I didn’t have any fresh.
I would like to keep several bottles or jars of sauce how do you tell me how or what ingredient as a preservative I should put in the preparation?
Hi! I have not tried preserving it and don’t think you really could. You could probably freeze this sauce and then will need to warm it, whisking constantly to helpfully have it come back to the same consistency.
Hi, do you fry up the garlic, shallots, chives etc or do you whisk them in all raw? Can’t wait to try this recipe!
You add them raw! It adds to the spiciness and kick of the steak sauce!
This sauce sounds delish and can’t wait to make. But I’m pretty sure leaving a steak out to come to room temp is a recipe for bad meat…… botchilism……. food poisoning etc. it may have never made you sick as you’re probably used to this practice but telling others to do it…… prob not a good idea. I work in healthcare and you should never leave meat out to come to room temp….. that’s a bacteria factory……. just a little advice since food poisoning can be deadly to some people. But ty for the sauce recipe!
Hi Krista! It’s a very common practice and tip from most steak houses. But if you are uncomfortable, that’s ok!
I’m an TH and cook, my husband is a cardiologist and I ALWAYS let steak come to room temp before searing
LOL, you probably don’t cook very much, if you never heard of bringing meat to room temp before cooking. Very very very common thing. Not to be rude, but that was a ridiculous comment.
I came across this recipe after searching for a new steak topping. I read through the list of ingredients and immediately thought, “I hate horseradish, so this won’t be good.” I took a chance and made it anyway just as described and this stuff is fantastic! I’d bathe in it if I could! Lol
Haha! So glad you enjoyed DY! Thanks for sharing!
Tryed it LOVE LOVE LOVE IT we eat Steak about 3 times a week and this is so delicious
So glad you enjoyed it Linda! Thanks for taking the time to leave a review!
You have four hours before bacteria has the chance to grow on meat sitting out, and then as long as you sear the outside, it will kill most pathogens on it. The best steaks made from chefs around the world are left out to come to room temp. Healthcare is not the same as servsafe!
Yeah you’re wrong
Almost ALL meat – not just steak- should be left out to come to room temperature before cooking. This is the correct way to cook it. But of course don’t do anything you aren’t comfortable with. Just wanted to agree with our chef here it’s common and the correct way
I also started out in healthcare, so I have similar concerns to you but ….
For well over ten years I have made a practice of ALWAYS allowing meat to come to room temperature before cooking, even Bacon for breakfast, chicken for roasting, steak for Barbecuing, etc., and I have NEVER had a single instance of food poisoning as a consequence.
Oh, and by the way, the ‘poisoning’ you are concerned about would be ‘Botulism’.
Hahahaha!
[…] These air fried steak bites would also be great as a toothpick-friendly appetizer with something like this creamy horseradish sauce or Oh My! steak sauce. […]
OMG. Quite possibly the best steak sauce/butter I have ever tasted and can’t believe I made it!!! I didn’t have all the ingredients but substituted for close match and still tasted amazing. Thank you for sharing.
I have never seen fresh prepared horseradish in UK: only horseradish roots or jars of processed horseradish sauce, must be a US thing. Lucky you! Going to try with capers instead.
Delicious!!!
You need to call this “holy sh*t sauce” because it’s that good. I mixed all ingredients with room temperature butter So it was basically a paste and put it on the steak after cooking, while resting under a foil tent. Changed my life. Forever favorite
I just made an account so I could say how delicious this sauce is. I had to eyeball the amounts because I was low on butter, but I think it would have been perfect with the proper proportions.
So glad you enjoyed it John!
I tried to do the steak sauce tonight but for some reason it did not work for me. Everything went well until I added mustard. After that the whole sauce just disintegrated. Any suggestions?
Hi Akos, what do you mean by disintegrated? Maybe you needed to heat the buttery sauce for a few seconds in the microwave for it to come back together? I have not heard of this issue before, but want to help if you can give me a little more detail of what happened!
Hello Jessica, the problem was that, the mustard did not melt in to the butter rather it floated separately in it. Do you use ground mustard seeds or the ready made mustard sauce?
The whisking is the key. Mine also seperated bit once I whisked it, it came together beautifully.
OMG! Dangerously delicious! Smothered my steak then went back for a bit more on my corn cob and steamed vege! Used a teaspoon of dried time as I didn’t have any fresh.
Didn’t have chives – so didn’t use them, used dried tarragon instead of fresh thyme. Everything else as per recipe. Great sauce – I used it as a shortcut bernaise. Will definately make again. Thank you for sharing.
I just tasted it and while it tasted fantastic, there was a lot left over. Do I just refrigerate it? Won’t the butter re-harden? How to I stop this from happening?
Hi Mark! Yes you will need to refrigerate any leftovers and yes it will reharden, but just pop it on the microwave to make it liquid again when you’re ready to enjoy the leftovers!
So…found this two years after you wrote it. Thank you for sharing it. You are right, it is insanely GREAT as is. However, I’m one of those people that like to make things my own. I added a bit of anchovy paste to it. Yum! Thanks again, I just shared your recipe with my brother and a friend – we all love steak.
Glad you enjoyed it Steve!
Tried this tonight for father’s day. My husband loved it more than the steak LOL. Thanks for sharing
This is such an amazing recipe! Huge hit with grilled steak tips! We also had green bean fries that we dipped in the sauce, yuuum. Thank you for this wonderful recipe, it is a keeper!
What a brilliant surprise! Made it as a back up in case a red wine jus didn’t work. In the end, everyone started with a small dollop…..then added more…..then more! Sadly we ran out of steak, but have kept the sauce. Thank you – this will stay in the family requests anytime I cook steak from now on.
My stove is glass top. Can you heat iron skillet to as hot as it needs to be on the glass top? Please answer by email.
Just made this steak sauce and served it with a juicy medium cooked steak filet and steamed broccoli..SO IRRESISTIBLE!! We even dipped our broccoli in it too it was so good. No leftovers tonight!
Made this tonight! Instead of whisking together I placed all ingredients in my ninja nutri blender and blended on high for a minute. Nice creamy sauce. Packing a mega punch of flavor. My hubby and I were over the moon for this, thanks for sharing!
Incredible sauce!!! I have being playing with the ingredients.. I had no horseradish and chives but I added a splash of brandy. Oh my my…. Even my young kids ate it.
Definitely goes in my favourite recipes book. Thank you!
I just made this sauce and seems very thick. Is it supposed to be served hot?
Yes, it should be served while still warm!
Thank you so much for sharing this delicious recipe. I found you on Pinterest, and I”m looking forward to reading through your blog. We made it for steak and it was DEVOURED!
Sorry but this sauce didn’t work out for me. I am a steak girl and I grill often. Last night I decided to try adding a side sauce to my already marinated strip steak. When following the recipe, my gut said this was far to much raw shallots and garlic, (butter, well you can never have to much!) so I used half a small shallot and 2 cloves of garlic. I also roasted fresh asparagus and read this sauce was good for veggies as well. I put a very small amount of sauce on the asparagus, prior to serving, but wished I hadn’t! For me, I feel it would be better to saute the shallots and garlic til golden and sweet, then add the remaining ingredients, to produce a better (less raw) tasting sauce. I’ll give it another try with this method. I’m sure I’ll like it. Thanks for sharing the recipe
Sounds like you should stick to butter.
I am a steak girl, and love to grill. I decided to try a sauce, even though I love my steak marinade. Tried this recipe even though I had reservations. Something’s didn’t seem right., but, after reading the reviews, I put my concerns aside. Well, wish I had paid attention to my instincts. The raw garlic and raw shallots were way overwhelming! Even reduced the shallots to 1/2 a small, garlic to two small cloves. Thank goodness I didn’t have compan? The only way this recipe might work would be to saute the shallots and garlic til golden and tender, then add the remaining ingredients. Sorry to be blunt, but I hate to get a recipe online, spend time making, only to toss it!
I decided to try this tonight. I’m a real steak girl, and love to grill steak. Thought I would try a recipe for a side sauce for a change. Making this recipe, I thought something just didn’t seem right, but after reading the reviews, I second guessed myself. Big mistake! The amount of raw shallots, and raw garlic, just seemed wrong! I only used two cloves of garlic and half of a small shallot. The raw taste was completely unappealing at best! I made mashed potatoes and grilled asparagus, putting a tiny amount of the sauce on the asparagus before serving. We could barely taste the asparagus! Sorry, I use garlic, evoo, shallots, butter, and wine pretty much daily but this was WAY to much RAW shallots and raw garlic!!
Delicious! I thought I thawed a steak but surprise, it was pork. Added lots of flavor. Thanks!
Tried your sauce and it was absolutely delicious! The whole family liked it. Since then I have altered it just a bit to change up flavors. I substitute the thyme with tarragon which is a flavor we all like as well. It is just a way to change it up on occasion. Both are simply delicious!!
I was searching for a dairy free keto sauce for steak, so I modified this recipe using avocado oil instead of butter. Yum. So good. I used dried herbs and spices, but next time I’ll use fresh to compare. It was a really decent bernaise sauce replacement while I cut out dairy to see if it’s what’s bugging me. Thanks!
Wonder sauce.
I used Sweet Marjoram and added some Capers. Served over sauteed shrimp and brown rice. A big hit with my guests.
Just found this. Used 1/2 stick butter, 3 tbsp horseradish mustard and a generous helping of Penzy’s Sunny Paris (a blend of shallot, chive, garlic, chervil, tarragon and basil) and thyme. It was fantastic!
What brand of Dijon mustard did you use? Was it coarse ground or smooth?
Thanks.
Hi Will! I prefer to use a smoothly ground one, but both honestly work great in this recipe!
Does it matter what kind of Dijon mustard I use? Gonna try this on Sunday!
No, any of them will work! I personally prefer the standard Dijon Mustard or a coarsely ground one!
OMG, this stuff is DElicious! It was great on steak, of course – but it was equally delicious on everything on our plates. We just kept dipping everything in this sauce. Also great on a baked potato!
Awesome! Love to hear that! Thanks for taking the time to come back and comment!
What is the carb count for this recipe?
1 net gram of carbs per serving.
Unique flavor that complimented my seared and seaoned London broil. Also was great for dipping the broccoli florets in.
I don’t have horseradish so I used wasabi instead and dried thyme it still wonderful
This was just what I was looking for !!! Hubby loves steak , but has been wanting only grass fed which is hard to find ! Well, I found some and wanted a great sauce. Thanks so much !!!
If I want to serve 8 people how much quantity is needed for the sauce
I would double the recipe for 8 people!
I have several food allergies-garlic and dairy are two of them. Would this recipe still taste good if I left garlic out and substitute butter for Earth balance which I use as my butter substitute. Would love to try this. Thank you for your reply.
Hi Catherine! I don’t have any experience with Earth balance, but if you use it regularly in place of butter I am sure it will be fine. And yes, it will still be good without garlic. You can add extra shallot to make up for it!
Oh my! I cannot wait to try this.
I have been looking for a delicious sauce I had
several years back and this sounds just like what I have been looking for.
Thank you!
I made a version of this using butter, garlic, mustard, chives and crushed green olives which were quite garlicky as well. Worked out really well and would consider capers too if you don’t have olives. Thanks for the inspiration x
Mine was super thick, like an aioli or Caesar dressing. I used the right amount of mustard but it makes it paste like not buttery. Advice?
That is super strange – did you use the full amount of melted butter? 8 tablespoons/1 whole stick of butter?
Yes. I may have let it boil and lost some so I added 2 more tablespoons, still thick. I feel like I should have used 2 tsp of mustard not tablespoons…
This sauce is awesome! Added a little tarragon and red wine vinegar and worchestire sauce for a little acid bite and used Tabasco instead of cayenne. It was a Huge Hit and I’ll definitely be making it again!
How much is five chives? I don’t think u mean the white bulb and the green leaves
https://www.huffingtonpost.com/entry/whats-the-difference-between-chives-and-green-onions_us_575af04de4b0ced23ca7e786
Chives are skinny and very small compared to green onions. The bottom does not have a white tip.
Capers added to this sauce is great. Adds a little bite, complements it nicely.
This is delicious!
Made it without the Horse radish (thanks to other comments), and was serving someone who has onion sensitivities, so I sauteed the shallot for about ten minutes (to lessen/abate my friends reaction to eating onions). Even with those two changes, it was a hit – and my friend used the left over sauce with other veggies later (with no physical reaction to the shallot.)
I am allergic to horseradish. What would you recommend as a good substitution?
There is no real good substitution for horseradish as it is a very specific flavor. However, I would personally add an extra clove of garlic and maybe a pinch more of cayenne and it will still be delicious!!
Anything I can use instead of horseradish can’t buy it in Italy, don’t say Mitch it, anything else?
There is no real good substitution for horseradish as it is a very specific flavor. Wasabi is made using horseradish – so you can try using it, but start with just a little and add as you taste.
actually wasabi is a root, but yes imitation wasabi is made with horseradish
O my goodness! This is amazing! I am looking for things to put this stuff on!
This looks so much like Bearnaise sauce in the photos – which I love – and I’ll bet a bit of tarragon would get it close. Can’t wait to try it!
I’m not a horseradish fan either. Wondering what I could replace it with.
You can skip it if you choose to!
Can I use freshly grated horseradish or do you need the brininess of the bottled?
Can you taste the horseradish? My hubby is not a fan and wondering if I should omit it from the recipe and will it be good without it?
Thanks
You can skip it, the sauce will still be flavorful!
I couldn’t wait to try the sauce. Made the sauce per the recipe except for the fresh thyme I had to use 1 tsp of dried. Others obviously like it but it was not a keeper for us. Way too many strong flavors going on with all the garlic, horseradish and Dijon mustard.
I made this tonight and it was phenomenal. We just started the keto lifestyle and my husband ate keto and didnt even know it. I poured this on our veggies too like you suggested and they were amazing. I coudl drink this stuff straight! Thank you for the killer recipe.
I cannot see the recipe. I only see a picture of the ingredients so I don’t know the measurements. Please help. It sounds so yummy
The full recipe is posted right at the bottom of the post! :-)
It reminds me of a hollandaise… except no egg, horseradish, and mustard as a binder. Good recipe!
This is a must-make! I need to try it ASAP!
This sauce totally deserves the name you’ve given it! It looks so incredibly delectable! I can imagine using this not just for steak but for a lot of other meat based and vegetarian recipes too!
I am 100% with you on cooking steak in a cast iron skillet and this sauce really take is over the top
This sounds ah-mazing!! I’m drooling just looking at your pictures!
My husband is a meat loving carnivore. It’ll be fun to surprise him with this addition.
What a great way to kick up the flavor a notch!
OMG I think I’m in love with this sauce!! Putting it on all the things!!
That sounds fabulous, I can almost taste it through the screen!
Love “Oh my ! “; it my become “Oh my ! too :-)
Hmmm, this might just be the same sauce we had in this restaurant in Paris. They only serve steak n fries.
no that is a tarragon sauce not a horseradish sauce
Entrecôte!! My absolutely favorite restaurant!
I use this sauce for a baked fish dish I make. It works with almost any filets. I typically use fresh tilapia or fresh Red Snapper. Once the sauce is made and sits for 10 minutes, it’s ready.
I lightly salt and pepper the fish and place them flat side (or skin side) down on a lightly oiled or buttered cookie sheet. I then brush or spoon this sauce on top of the fish. Then I sprinkle some fresh lemon juice on it. Next I cover the fish with white Panko crumbs. By now the sauce has become hard enough to make the crumbs stick. Pop it in a 350 degree oven until the fish is done and the Panko brown. Wonderful every time!