相性抜群ステーキソース【万能ダレ】これを覚えておけばもう困らない！

I'm going to turn the meat over. It's definitely a delicious sauce that you can eat without meat or rice. Hi, I'm Fabio, the chef. Today I'm going to make a steak sauce. Here are the ingredients. Super beef, soy sauce, mirin, butter, extra virgin olive oil, garlic, Italian parsley. Today I'm going to make a delicious sauce that goes well with steak. When I say meat sauce, I get a lot of difficult questions. I get a lot of questions like, please tell me a sauce that goes well with meat. I think it's a very annoying image that you have to take out the fondant when you make it at the restaurant. But today I'm going to make a delicious sauce that you can eat right away when you grill meat. I'm going to make it now. This is beef cutlet sauce that I bought at the supermarket. Today's sauce is a sauce that goes well with chicken, pork, or anything. The meat in this pack is usually defrosted and has a bad color. So I'm going to salt it first. If you defrost it a little bit, the color will come back to a beautiful, vivid color. First, put it in a bat and wipe off the drips that come out. The color is pretty bad, so I'm going to salt it here. If you leave it in this state for about 10 minutes, the water will come out and the meat will color, so I'll leave it like this. While the meat is dehydrated, I'm going to make the sauce. The base is garlic sauce. This is really delicious and easy. Today, I'm going to use garlic. I recommend using domestic garlic or fresh garlic. If you don't have it, you can use regular garlic. I'm going to use about a handful of garlic. Today's meat is big, so I'm going to use about two handfuls of garlic. First, I'm going to slice it. I'm going to use garlic chips and fresh garlic. I'm going to use two kinds of garlic to get the depth of the flavor. So I'm going to slice both of them. I want to make it a little refreshing, so I'm going to use Italian parsley. You can use regular parsley or green onion. I only have Italian parsley today, so I'm going to use it. I'm going to make the sauce. First, I'm going to make the sauce that I'm going to heat today. First, I'm going to make garlic chips. 1 tablespoon of olive oil The point is to add unsalted butter. The oil contains olive oil and butter. I'm going to cook it slowly over low heat. I'm going to make the garlic crispy. In cooking, butter and olive oil are often used as a combination. It's also used in meat sauce. The reason for this combination is that butter burns quickly. Butter is easy to burn, so add olive oil to prevent it from burning. It's a fresh scent of olive oil. It's better to add half and half, so I put it in half and half. I'm going to add soy sauce and mirin to the garlic oil and butter. It's a rich sauce that looks like it's been aged. It's a delicious sauce that has the freshness of parsley. It's more like a family restaurant steak sauce. It's really junky, but it's definitely a delicious sauce that you can eat without meat or rice. Of course, this sauce is delicious with beef, but it's also delicious with chicken thighs or grilled chicken. First of all, the temperature has risen and it's getting humid. The point of today's video is to cook over low heat. If you cook it too much, the butter will burn quickly. Keep it on low heat and heat it until the garlic turns golden brown. It's garlic butter at this point, so it smells like junk food. Another thing to be careful about when heating butter is that you don't have to worry about it when it's just olive oil. Butter can burn from the bottom of the pan. When there's butter in it, don't keep it as it is. Shake it a little. By shaking it here, you can make the sauce so that it doesn't burn too much. If you think the temperature is a little high, remove it from the heat and shake it. I'm cooking over low heat right now, but the bottom of the pan is brown. If this happens, scrape it with a spatula. When the color starts to come out, the color of the garlic will come out, so turn off the heat once. It's like making a garlic chip here. Mix a little and heat it while lowering the temperature. Now that the water has evaporated and the garlic has become a garlic chip, put it on the bat. Turn on the heat again and add mirin. Lightly skim off the alcohol from the mirin. Finally, add soy sauce. In this state, turn off the heat. Turn off the heat and add a slice of raw garlic at the end. It's not completely raw garlic, but it's really delicious because it has a strong garlic flavor in this rich sauce. When you turn off the heat, mix the garlic in the sauce. Add parsley as much as you like. Basically, sauces take a long time to boil or heat up. Today's sauce is a basic way of making dressings. This liquid is basically one to one with this oil. Basically, emulsification is not when the temperature is rising, but when the temperature is falling. Turn off the heat here and the sauce is almost complete. It's not on fire right now, but if you mix it like this, It's a sauce that's completely thickened, so it's done. If you have children, add 5g of sugar to this and it will be like a teriyaki sauce. The sauce is ready, so I'll grill the meat here. It's been about 10 minutes since I made the sauce. Look at this. It's like the color has completely returned to freshness. This is the correct answer, and when it comes to this point, I'll get rid of the water that came out. The reason for removing it is this excess water, but this is the smell of the meat. By wiping this well, it becomes a meat that doesn't smell. After this, I will bake it on high heat when I bake it, so if there is water left here, it will not burn. If it doesn't burn, it will be in a pretty steamed state and it won't turn into a delicious looking meat. I'll wipe the water off here. I wiped it off here, so I'll bake it in a frying pan. Basically, when you bake a thin piece of meat in a supermarket, it will be cooked right away, so it is high heat so that the smoke rises as much as possible in the frying pan. When the smoke comes out, add olive oil here. The image is to raise the temperature further because the oil will enter here. After turning it in a frying pan, salt the meat again here. I will bake the salted side down. This sound is important, and if this comes out, it will be well baked. Salt the top side as well. This meat is quite large, but it is thin, so it will be baked right away, so it is an image that only the baked side is attached. I will return the meat. It has a pretty delicious brown color. If you do it while moving it a little to make it more baked, the part where the meat is not hit is hot, so move it like this. But this is almost done. I'll give it to the bat once. Now that the meat is done, I'll serve it. Yes, thank you for the meal. This is dangerous. Yeah, it's delicious. I feel like I can eat this meat infinitely. Yes, thank you for the meal. This steak sauce is the best sauce I've been addicted to lately, so please try it if you like. Thank you for your comments. I'm looking forward to it. See you in the next video. See you.