Sansaire Steak Aging Sauce
Want the complex (and delicious) flavours of dry aged steak without the hefty price tag? That’s what Sansaire Steak Aging Sauce promises to deliver – specifically, the flavour of 60-day dry aging. One of the first two new products from Sansaire since their sous vide circulator, this sauce was inspired by a line in Modernist Cuisine at Home’s suggestion to add fish sauce to your steak to add aged flavour.
Their final recipe includes not only fish flavour but also soy sauce, molasses, Worcestershire sauce, monosodium glutamate, citric acid and xanthan gum. The combination of ingredients interacts with the steak to create imitation aged flavours that convince many a critic. The fish and soy sauces add depth and complexity; molasses creates dark, nutty sugars; the glutamic acid in MSG adds that unique umami flavour necessary to create that aged sensation. The added benefit is the beautiful golden crust created by the natural sugars in the sauce when you sear your steak.
How can you get this delicious effect? Prior to cooking, add one tablespoon of Steak Aging Sauce for every pound of meat. Cook sous vide. Serve and enjoy the dry-age flavour without waiting 60 days or needing a special humidity-controlled room.
Each bottle seasons 16 pounds of steak.