Ingredients – Charred Scallions
- 55g (1 bunch) Scallion – cut in 2" pieces
- 3g (1 tsp.) Vegetable oil
- 1g (1⁄4 tsp.) Kosher salt
Equipment
- 11" saute pan
Ingredients – Pan Sauce
- 30g (2 tbsp.) Butte – diced
- 40g (1⁄4 cup) Shallots – finely chopped
- 10g (2 tsp.) Garlic – finely chopped
- 100g (1⁄2 cup) Brandt Beef Demi Glace
- 10g (2 tsp.) Distilled vinegar
- 6g (1 tsp.) Tamari (Japanese soy sauce)
- 6g (1 tsp.) Worcestershire sauce
- 4g (1 tsp.) Sugar
- 3g (1⁄2 tsp.) Gochujang (fermented pepper paste)
- 3g (4 tsp.) Charred scallions – finely chopped
- 1g (1⁄4 tsp.) Kosher salt
- 10g (1 tbsp.) Fresh scallion – chopped
Technique
Step 1
- Mix scallions in oil and salt and place in a saute pan.
Step 2
- Place in a wood fire oven at 500 ̊F until fully charred and black.
Note: you can also grill your scallions to get the char marks and smoke of the fire and finish cooking them in the oven.
- Finely chop and reserve.
Step 3
- Brown your butter in a medium saute pan.
Note: browning your butter is cooking the moisture out of the butter until the milk solids begin to brown.
Step 4
- Sweat shallots and garlic in brown butter.
Step 5
- Add demi, vinegar, tamari, gochujang, Worcestershire, sugar, salt and charred scallions.
Step 6
- Bring to a boil and stir with a whisk. Boil for approximately 1 min.
Step 7
- Add scallions.
Step 8
- In a pan glaze your meat in the sauce and serve OR serve the sauce on the side.
Document
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