David Turin is the owner and executive chef of David's Restaurant.
Here are three of his signature sauces.
David’s Restaurant
David’s Signature Steak Sauce
Yield: 1 Quart
Ingredients:
1 1/4 C vegetable trimmings – onions, carrots celery, peppers etc.
3 C Ketchup
¾ C Worcestershire sauce
1 t Fennel seed
1 t Mustard seed
¾ C Roasted garlic
2 ½ T Dijon mustard
1 T Red wine vinegar
2 t Salt
1 t Black pepper
½ C Water
Method of Preparation:
Blend all ingredients in blender, adding water to attain desired thickness.
David’s Restaurant
Chimichurri Sauce
Yield: 1 ½ C
Ingredients:
1C Parsley
2 T Fresh oregano leaves
½ C Olive oil
3 T Red wine vinegar
2 T Fresh lemon juice
3 Cloves garlic
1 t Red pepper flakes
3/4 t Cumin
3/4 t Salt
½ t Black pepper
Method of Preparation:
1. Combine all ingredients in food processor or blender until fairly smooth.
David’s Restaurant
“Bearnaise” Aioli
Yield: 1 ½ C
Ingredients:
Reduction
1 T Shallot, minced
1 T Dried tarragon
3 T Red wine
3 T Red wine vinegar
Aioli
2 Egg yolks
3 T Lemon juice
2 T Water
1 t Salt
½ t Cayenne pepper
3/4 C neutral oil like canola oil or grape seed
¼ C Extra-virgin olive oil
Garnish
2 T Chopped parsley
Method of Preparation:
1. Combine all reduction ingredients in a small sauce pan and bring to boil. Reduce until almost completely dry.
2. Combine the egg yolk, lemon, water, salt, and cayenne in a blender cup and start blender.
3. Slowly add in the oils, being careful to fully incorporate the oil.
4. Transfer aioli to a mixing bowl and stir in the reduction and the chopped parsley.