Prep 20 mins
Cook 0 mins
This recipe comes from Gloria Pitzer, The Recipe Detective. 1996
- 1 teaspoon crushed dried rosemary
- 1⁄4 teaspoon dried leaf thyme, rubbed between fingers til fine
- 1⁄4 teaspoon garlic powder
- 1 teaspoon dry parsley flakes
- 1⁄4 lb butter, melted
- 1 teaspoon salt
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon coarse black pepper
- 1 1⁄2 tablespoons Worcestershire sauce
- 1⁄4 teaspoon ground cumin
- 1⁄8 teaspoon cayenne pepper
- 1⁄8 teaspoon white pepper
- Combine the first 4 ingredients and stir into the butter that has been melted in a saucepan without letting it change color or getting brown. Then add everything else and warm gently a minute or so. Refrigerate tightly capped to use within a few weeks.
- To use: stir about 1/4 cup of this prepared sauce into about 1/4 cup of the steak drippings.
- (Makes about 2/3 cup).
I'm not crazy about this sauce. It doesn't taste to me like Andiamo's at all- and I've been there several times AND my brother used to work there! Andiamo's sauce is a bit sweeter, silkier, has more of a brothy, cosumme flavor, I'm quite certain has NO cumin, and there are no visible herbs in the finished product. So, in other words, this taste NOTHING like Andiamo's Zip Sauce, but it's still pretty decent, nonetheless.
You can actually buy the actual ZipSauce now at select stores throughout the US or at www.ZipSauce.com It is the same stuff! So good!
This is a very good sauce regardless of whether it is a "true" Zip sauce or not. Yum!