Herbed umami sauce

Name: Herbed umami sauce
Total time: 900 s
Cuisine: American
Ingredients: 1 shallot, finely chopped; 2 cloves garlic, finely chopped; 1 tbsp capers, rinsed; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; 3 tbsp Maggi seasonjng; 1 1/2 cups heavy cream; 1/2 cup (loose) fresh tarragon leaves (about 4 or 5 sprigs)

Robert Gonzal @robert

Vancouver BC

To start, I have to give credit to the YouTube channel Sous Vide Everything, from where I got the basis for this recipe. If you've never watched that channel (or its sister channel, Guga Foods), I highly recommend it. Guga and his pals run some very interesting "experiments," usually on steak. Sometimes they work, sometimes not. One of their successes was a sauce made with Maggi seasoning and cream. I personally love Maggi seasoning, so of course I had to try it. Because I was concerned that their version might come off as a little one-note, I modified it to try and add a little more dimension. Unsurprisingly, the sauce came out amazing. I've made no secret of my love for the steak sauce as Le Relais de l'Entrecote, and this sauce reminded me a lot of it. In fact, it may be closer than the Relais sauce recipe I posted a while back. My wife definitely noticed the similarity. Also, she loved it so much, she suggested I name this recipe Num-Num sauce which... yeah, no. I think I'll stick with herbed umami sauce.

Robert Gonzal @robert

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Ingredients

15 minutes

1shallot, finely chopped
2 clovesgarlic, finely chopped
1 tbspcapers, rinsed
1 tbspred wine vinegar
1 tspDijon mustard
3 tbspMaggi seasonjng
1 1/2 cupsheavy cream
1/2 cup(loose) fresh tarragon leaves (about 4 or 5 sprigs)

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Steps

15 minutes

1

Add a good knob of butter to a medium saucepan on medium heat. Once melted, add the shallot, garlic, and capers and let them sweat gently for 2 or 3 minutes. You don't want any browning.
2

Add the vinegar, mustard, and Maggi seasoning. Let simmer for 1 minute, then pour in the heavy cream. Season with several grinds of black pepper. Bring to a low simmer and reduce by about half, stirring frequently so that the bottom doesn't burn. Stir in the tarragon leaves and turn off the heat. Let the herbs infuse into the sauce for 1 minute.
3

Blitz the sauce with an immersion blender. Or, if you want it smoother, use a real blender. The cream shouldn't froth too much on you at this point, but if it does, just pause and stir the bubbles out. Check the seasoning a final time before serving.