Sauces & Seasoning — Recipes Blog — Eating With Chef Eric

Great flavor with a blast of umami… perfect sauce for steaks

Sauces & Seasoning, Meat Main DishEric EisenbudFebruary 9, 2021Lion's Mane Mushrooms, Umami Sauces, Steak Sauce, Rich and DeliciousComment

Béarnaise Sauce

Made of clarified butter emulsified in egg yolks and white wine vinegar with herbs

Sauces & SeasoningEric EisenbudJanuary 4, 2021Béarnaise SauceComment

Portuguese Red Pepper Paste

This is a Portuguese pantry staple… this constitutes the major flavors in Portuguese cooking. Use as a marinate or rub for beef, chicken, pork, seafood, veggies, dressing, stews, & soups anything that needs a little Portuguese umami burst. We used in our Portuguese Pork w/ Clams recipe

Portuguese, Sauces & SeasoningEric EisenbudNovember 15, 2020Paste, Rubs, Seasoning, PortugueseComment

HOW TO: Dry Aged Beef Demi Glacé

This recipe is somewhat of a go by feel recipes as far as quantities are concerned. I used the trimmings of a 48 day Dry aged Ribeye and NY Strip so adjust your liquids according to how much trimmings you have.

Umami-Bomb Vegetarian Demi-Glace

This is a vegetarian umami bomb dream! I’ve been going to the market a bit more and our Misfits Market boxes are coming regularly every week, so we had a bit of a build up of veggies. If you ever wonder what to do with your extra veggies… then this is IT!

Sauces & SeasoningEric EisenbudNovember 4, 2020Comment

Bacon Onion Jam

Caramelized onion and crisp bacon blended together in this mouth watering jam. Perfect accompaniment to burgers!

accoutrements, Sauces & Seasoning, BBQ FavoritesEric EisenbudMay 10, 2020Bacon Onion Jam, BurgersComment

HOW TO: Make Dry Aged Beef Stock

Playing in the Kitchen with Chef Eric ~ I’m currently using the Steakager Pro 40 to dry age beef at home and I want to use every part that I can. Creating dry aged beef stock from dry aged pellicle and bones makes an incredibly rich stock.