How much sauce does the steak have?

1, beef bone boiled juice, thick juice boiled with beef bone, has almost become the originator of half of traditional sauces, and is usually not eaten directly with food, but used as the basic juice of other sauces.

2.Pomiz juice, as early as in the recipe of 1836, is a derivative of French and Dutch juice. The origin of the sauce name is to commemorate Henry IV, so it is named after the birthplace of the founder of Bourbon Dynasty.

3, black pepper juice, the taste of black pepper juice is distinct, the entrance is first full of black pepper flavor, you can taste the faint brandy aroma when chewing beef, and finally the mellow roast beef bone and collagen lubrication wrap the beef into the throat.

4. Mushroom juice, based on cream, reflects the unique taste of each mushroom by adding different mushrooms. In this big family, the most extravagant things are the black truffle juice boiled by French black truffle, the morel juice boiled by morel, and the relatively easy-to-obtain boletus juice.

5, red wine juice, with beef bone juice as the base material, add red wine and spices to cook, and finally add cooked beef bone marrow to enhance the taste.

6, blue cheese juice, using fermented cheese as raw material, plus a small amount of beef bone juice, can be made after slow fire, which is the most brilliant part of French cuisine.