Labouchere sauce is the signature sauce served with Copeland’s New Orleans dish “Steak Labouchere.” Labourchoure sauce literally means butcher sauce. Since it is the property of the Copeland restaurant, you won’t find the exact recipe online. But it’s believed to be made with shallots, creole mustard, pickle juice or vinegar, beef consomme, and sherry. All of these are mixed with flour and butter to make a roux.
Labouchere sauce is the topic of the next section, and if you can make your own version.
- Labouchere sauce is the original recipe of Copeland’s restaurant, so you can’t make it at home.
- There are other sauces that are very similar to it, which you can try at home.
- To make a delicious sauce at home, use premium ingredients and proper cooking techniques.
How To Make Labouchere Sauce?
The original Labouchere sauce is the original formula of the Copelands. So, it is not possible for you to make authentic Labouchere sauce. Unless you have someone close to you working at the Copelands restaurant.
But we have some confirmed Labouchere sauce ingredients. So, if you are a great home cook, you can play with these ingredients to make your own Labouchere sauce.
Here is the list-
- Creole mustard (about 1 teaspoon),
- Pickle juice or vinegar (about 1 teaspoon),
- Beef consomme or duck stock,
- Flour, and
With these ingredients and your creativity, you may be able to create your own version of Labouchere sauce. Make sure to go for a Beef consomme recipe before you start.
Alternatives of Labouchere Sauce
If you are not a creative home cook and can’t create your own version of the Labouchere sauce, no worries. We have two sauces for you that are very close to the taste and texture of the original Labouchere sauce. Let’s go see how to make them!
Peppercorn sauce is a creamy and savory condiment known for its bold, peppery flavor. It’s usually served with grilled or pan-seared meat.
- 4 teaspoons of butter
- 8 large shallots
- 12 teaspoons of green peppercorns in brine
- 12 tbsp of brandy
- 400 ml of red wine
- 800 ml of premium beef stock
- 16 tablespoons of double cream
This recipe serves four people. If you want to serve fewer people, adjust the ingredients accordingly.
- Place the butter into a large, deep-sided skillet and heat it over medium heat.
- Sauté the finely chopped shallots and drained green peppercorns for approximately 5 minutes, ensuring the shallots soften without browning.
- Introduce the brandy and continue cooking until it has almost completely evaporated.
- Using the skillet, bring the red wine to a rapid boil and reduce it by half.
- Add the beef stock and reduce it again, this time by approximately two-thirds, which should take about 5 minutes.
- Stir in the double cream, allowing the sauce to thicken slightly.
- Taste and adjust the seasoning as desired.
With this, your Peppercorn sauce is done. Serve the sauce alongside your meal, but it is especially good with steaks like briskets or even catfish steak.
Hunter’s sauce, also known as “Sauce Chasseur” in French cuisine, is a rich and savory sauce characterized by its earthy mushroom and bacon flavors. It adds a hearty and satisfying element to meat dishes as a delicious accompaniment.
- 1 kg of mushrooms
- 600g of bacon
- 8 shallots
- 8 teaspoons of butter
- 4 tablespoons of flour
- 8 bay leaves
- 800 ml of red wine
- 4 teaspoons of oregano
- 800 ml of beef stock
- 8 teaspoons of ketchup
- Olive oil
- Salt and pepper to taste
This is for a serving size of 4 people. Make sure to adjust the ingredients for a smaller portion.
- Begin by cleaning the mushrooms thoroughly using either a brush or kitchen paper. Proceed to slice them into thin pieces.
- Peel the shallots and finely chop them.
- In a spacious frying pan, heat a small amount of olive oil.
- Sauté half of the sliced mushrooms until they turn golden brown. This step should be done in two batches. So, add the remaining half of the mushrooms once the first batch is browned.
- Season these mushrooms with a touch of salt and pepper, and then set them aside.
- Melt 2 tablespoons of butter in a separate saucepan and set it aside.
- Into the melted butter, add the bacon and the finely chopped shallots.
- Allow them to cook together for a few minutes.
- Then, introduce a tablespoon of flour and stir it briefly to create a roux, which will help thicken the sauce.
- Gradually pour in the red wine, continuously whisking the mixture as you do so.
- Bringing the mixture to a gentle boil, add the beef stock, ketchup, bay leaves, and oregano.
- Incorporate the previously cooked mushrooms into the sauce and let it thicken slowly over low heat.
- If necessary, add more pepper and salt to the sauce if you think that it needs it.
- Remember to remove the bay leaves.
The Hunter’s Sauce is now ready to be served. It pairs excellently with dishes like beef roulade, pork cuts, sliced flank steak, or schnitzel.
Also, having proper cookware is important, so here are some of our recommendations-
|Amazon Basics Classic 8-inch Chef’s Knife
|Made with high-quality stainless steel
|Gotham Steel Nonstick Sauté Pan
|No PFOA, ultra-non-stick
Tips For Making a Killer Sauce at Home
To craft an exceptional Labouchere Sauce, achieving culinary excellence demands attention and finesse. Here are some expert tips and techniques to consistently achieve sauce perfection:
- Precision in Chopping: Finely chop your ingredients to ensure an even distribution of flavors throughout the sauce.
- Premium Ingredients: Elevate the overall taste by using high-quality vinegar and condiments, which can significantly enhance the sauce’s depth and complexity.
- Balancing Sweetness: Adjust the sweetness level to suit your taste. You can achieve this by varying the quantity of honey or brown sugar.
- Slow Simmering: Develop rich and nuanced flavors by gently simmering the sauce over low heat. This slow-cooking process allows the ingredients to blend and become more flavorful.
- Straining for Smoothness: Strain the sauce meticulously to attain a velvety texture while removing any lingering solids, ensuring a flawless final presentation.
By applying these culinary insights, you can consistently create a remarkable sauce that elevates your dishes to the next level.
Frequently Asked Questions (FAQs):
Where Did Sauces Originate From?
Sauces originated around 200 BC during Roman antiquity. The earliest known sauce used during that time was called garum. Romans created this sauce by fermenting fish and flavoring it with cumin, cardamom, coriander, honey, and aromatic flowers.
What Are The 5 Mother Sauces?
The 5 mother sauces consist of hollandaise, tomato, béchamel, Espagnole, and velouté. These fundamental sauces were categorized by the renowned French chef Auguste Escoffier.
Is Steak Sauce Necessary?
No, steak sauce is not necessary when enjoying a steak. Steak sauce is a matter of personal preference. Adding sauce can mask or overpower the natural flavor of a well-cooked steak. Others enjoy the combination of steak and sauce for added flavor and moisture.
The original recipe for Labouchere sauce is the property of Copeland’s restaurant. So, instead, you can try out the other sauces that use similar ingredients. If you do not want the hassle, you can just go to the Copelands and enjoy the dish firsthand.