Gastron么made Sauce Entrec么te (Paris-Saigon) by Aaron Isip

A gustatory sensation

The Gastron么made Sauce Entrec么te is just one of the incredible sauces Chef Aaron Isip cooked up. It鈥檚 delicious, and versatile, and absolutely addicting.

What to know
Storage Instructions

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鈥攁n absolute gustatory delight!

PREPARATION AND PAIRINGS

The Gastron么made Sauce Entrec么te 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 Gastron么made Sauce Entrec么te Paris-Saigon over the steak.
  • Pair with an ice-cold Belgian beer from Mitchell鈥檚 Backyard Brewery.
  • Enjoy!

THE GOOD STUFF

Steak-frites is a very simple dish: strips of beef beside deep-fried potato. It鈥檚 said by many to be Belgium鈥檚 national dish, where it is claimed to have originated. But it鈥檚 also found in many French bistros, and brasseries. It鈥檚 a staple in both nations鈥 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 b茅arnaise sauce. It鈥檚 a very versatile dish, with no one 鈥減roper鈥 version, making it an easy and delicious dish to make by anybody anywhere.

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

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