Savory Blueberry Steak Sauce |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I don't put recipes on the site I haven't tried...I'm making an exception because I wanted to get this up while blueberry season is in full swing. It sounds right up my alley! From the Baltimore Sun. Ingredients:
3 t. unsalted butter |
2 small shallots, finely chopped |
2 t. cornstarch |
1/4 c. sherry vinegar |
1/4 c. ketchup |
3 t. dijon mustard |
1/4 c. orange juice |
1/4 c. molasses |
1/2 t. dried thyme, or 3/4 t. fresh, crushed |
1/4 t. dried sage, crushed |
2 c. fresh blueberries |
salt to taste |
freshly ground black pepper to taste |
Directions:
1. Melt butter in large skillet over medium heat. Add shallots and saute 3-4 minutes, until soft and translucent. Do not brown.
2. Sprinkle in the cornstarch, stir to blend and cook, stirring constantly, until it begins to bubble.
3. Add vinegar, ketchup, mustard, orange juice, molasses, thyme and sage and stir to combine. Add blueberries and stir.
4. Raise heat to medium-high and bring to boil. Reduce heat to a simmmer and cook, stirring often, about 15 minutes until thickened and glossy. Season with salt and pepper to taste.
5. Cool, transfer to a food processor and puree for 30-40 seconds, until very smooth. Serve warm with steaks.
6. NOTE: When I make this next week, I intend to leave it chunky instead of pureed. Let me know what you think....I'll let you all know how it comes out!
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