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Market Kitchen - Steak - Le Relais De Venise |
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#1 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Market Kitchen - Steak - Le Relais De Venise
Just saw this on Market Kitchen.
Does anyone know what type of sauce the "special" sauce is? Is it similar to one of the many popular steak sauces? Also, does anyone know what the walnut salad dressing would be? Thanks
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#2 |
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Join Date: Jun 2005
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I used to live in Paris & went to various branches of Le Relais a fair few times. Absolutely flippin' fantastic.
Saying that, I've no idea what salad dressing it is, or what's in the sauce that goes over the steak, so I'm absolutely no help at all! ![]() It doesn't taste like a 'bog standard' sauce though. It's a kind of mustardy buttery kinda thing IIRC. I think there are a couple in London now, if you get the chance (depending on where you live) I would thoroughly recommend you give it a whirl. I keep meaning to go to one of them as I work in London, but shamefully I haven't got around to it yet. |
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#3 |
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Join Date: Aug 2008
Location: Up North
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That's about a 99.9 percent chance that I won't be visiting the restaurant but I like my steak and always lookout for different things.
The sauce didn't look great in colour but they said it was amazing in taste. |
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#4 |
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Join Date: May 2003
Posts: 6,622
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From the website: Quote:
a green salad with walnuts dressed with mustard vinaigrette
As to the sauce itself,take your pickQuote:
"The ingredients are chicken livers, fresh thyme and the flowers of thyme, cream, white mustard, butter and water, salt, pepper. Needed: a pot, a mixer, a Chinese. http://www.lemonde.fr/aujourd-hui/ar...5998_3238.htmlHere is the progression. On the one hand, to gently brown the chicken livers with fresh thyme and lightly brown them. On the other hand, reduce to simmer the liquid cream (foil) with Dijon mustard and white in the flower scent of fresh thyme. Mixer fine chicken livers, then switch to Chinese in the reduced cream. Attention to the evolution of the sauce: when thickens, add the butter firm and a little water. Correct, salt and ground pepper. Nothing could be simpler in appearance. This recipe requires a certain knack, ie more applications than inspiration. It is less the genius of a great cook as modest miles unknown, which for generations have turned the wooden spatula in the pan. " or Quote:
Le Relais de Venise instead served the dish with a complex butter-based sauce containing tarragon, marjoram, dill, rosemary, thyme, basil, paprika, anchovies, and numerous other condiments and spices
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#5 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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I'm guessing that means dijon, vinegar, olive oil then?
Are jars of dressings/vinaigrettes any good? As you may have guessed i'm not really big on vinaigrettes The salads in our house are usually covered in salad cream
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#6 |
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Join Date: May 2003
Posts: 6,622
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Quote:
I'm guessing that means dijon, vinegar, olive oil then?
Are jars of dressings/vinaigrettes any good? As you may have guessed i'm not really big on vinaigrettes The salads in our house are usually covered in salad cream ![]() The Reluctant Gourmet's Basic Mustard Vinaigrette Ingredients: 1 glove of garlic, smashed 2 tablespoons of balsamic vinegar 1 teaspoon Dijon mustard 5-6 tablespoons oil (vegetable, corn, canola, olive or some combination) pinch of dried parsley pinch of dried thyme salt and freshly ground pepper to taste How to Make at Home : In a clean jar or small bowl, add the vinegar, garlic, mustard and mix well. Slowly add the olive oil while either whisking or stirring rapidly with your fork. Add the parsley and thyme, salt and pepper, taste and adjust seasonings. |
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#7 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Dried herbs! Philistine!
![]() Wouldn't using some walnut oil enhance the walnut flavour or would you just drizzle a little over the salad? |
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The salads in our house are usually covered in salad cream