Gastronômade Sauce Entrecôte (Paris-Saigon) by Aaron Isip

TASTING NOTES FROM THE CURATOR

Chef Aaron Isip used a blend of pure butter, anchovy, and carefully selected fresh local herbs to create this completely rich, delectable, divine French style sauce. It has perfect acidity, and bursting with the most incredible flavors—an absolute gustatory delight!

PREPARATION AND PAIRINGS

The Gastronômade Sauce Entrecôte Paris-Saigon by Chef Aaron Isip works well with a variety of foods, but it shines its brightest with crispy dishes, and steaks. Why not make a Steak-Frites for a special (or everyday) dinner?

• Take a good rib-eye, like this Wagyu from Rangers Valley WX, and pan-fry it rare to medium rare.
• Cut it into strips before serving fanned out on a plate, with a side of deep-fried potato fries.
• Drizzle Gastronômade Sauce Entrecôte Paris-Saigon over the steak.
• Pair with an ice-cold Belgian beer from Mitchell’s Backyard Brewery.
• Enjoy!

THE GOOD STUFF

Steak-frites is a very simple dish: strips of beef beside deep-fried potato. It’s said by many to be Belgium’s national dish, where it is claimed to have originated. But it’s also found in many French bistros, and brasseries. It’s a staple in both nations’ cuisines. Historically, rump steak was used. But modern versions typically use porterhouse, rib-eye, and flank. It has many variations, and can be served with gravy, or béarnaise sauce. It’s a very versatile dish, with no one “proper” version, making it an easy and delicious dish to make by anybody anywhere.

Storage Instructions

This sauce is meant to be stored in the fridge. Consume no more than 2-3 month after opening.