Sesame Steak Sauce
Move over BBQ sauce, this is now my new favorite steak sauce! You may think this combination of flavors is the last thing that would be good with steak, but you’d be wrong!
If you’ve ever been to the restaurant Japanese Village or Sawmill Steak House, then you’ll know exactly what this sauce tastes like – and how addictive it is. Whether their versions have gluten in them or not, I can’t say. But since this sauce is so easy to make, you can have it ready whenever you need it.
It’s even great drizzled over plain white rice…
Japanese Steak Sauce
- ¾ cup GF soy sauce
- ½ cup sesame seeds
- 1 egg yolk
- ½ Tbsp dry mustard
- 1 clove garlic
- 1/4 cup onion chopped (optional)
- ½ cup heavy cream
- 3/4 cup vegetable oil
- Toast sesame seeds by placing in a dry skillet. Heat over med-high heat until they start to turn golden, shaking pan often. Set aside to cool.
- Into a blender, add all ingredients except cream and oil. Process for 30 seconds. Add cream, pulse to combine. Then with machine running, slowly pour in oil.
- Warm up slightly to serve. Store in fridge until needed, or in freeze small portions, and save for later.
The raw egg addition is a turnoff.
I’m guessing you don’t like traditional Cesar salad dressing either then 🙂 This really is a fantastic sauce, so if you do try the recipe out without the egg, let me know how it turns out and if its still creates a thick and creamy sauce!
You could use pasteurized organic eggs
i AM ALLERGIC TO sOY ,wondereing what I could use in place of Soy
We just so happen to have a recipe for Soy-Free Soy Sauce!