Today represents something of a first in the 10-year history of posting recipes here on Chi Wulff (ok, for a few years on BestFlyFishingYellowstone.com too) – we’re posting a recipe cut right from Epicurious as is (ok, with one suggestion).
For what it’s worth, I’m doing so today for two reasons.
One, this is damn good and I’m always on the lookout for the perfect sauce to serve alongside various grilled (and otherwise prepared) proteins. And two, if all is going according to plan, by the time most of our friends here on Chi Wulff read this Friday morning, we’ll be winding up a nice breakfast in West Yellowstone and headed to the Firehole to swing soft hackles for what will probably be the last time this season (catching be damned, it just has to be done).
As a matter of full disclosure, I’ve never eaten at Peter Luger’s, the legendary Brooklyn steakhouse that crafted and still serves the original version of this sauce, what they call their “Old Fashioned Sauce”. By report, diners in the know are encouraged to pour a dab or two on everything from their shrimp cocktails to their acclaimed steaks to salads and other veg.
We love a great sauce around our camp and have an impressive stack of favorites, though this one will now forever be in the rotation for steak and shrimp cocktails, though try it will brown sugar instead of the white for a bit more molasses punch.
Read the full Epicurious piece on how they reverse engineered the sauce here; images cut from their post.
