Flavor Trends, Strategies and Solutions for Menu Development
Classic horseradish sauce gets a modern update with the addition of turmeric and yogurt.
Classic horseradish sauce gets a modern update with the addition of turmeric and yogurt.

By Rob Corliss
February 16, 2022

Sauces can close the sale on a steak dinner, enticing diners with a luscious creamy, punchy herb-based or heat-laced sauce, to name a few of the many options. Updating classic sauces with signature flavors reimagines the steak experience for diners. Here, we look at modern ways to contrast and complement, leaning on five classics that still resonate with diners and give operators a foundation of familiar, tried-and-true flavor.

The Fab Five

On the Menu
Wood-Fire Steaks: 14-oz. New York strip, sea bean chimichurri
Voltaggio Brothers Steakhouse, Oxon Hill, Md.

Try This
Atomic Horseradish Cream: Prepared horseradish + sour cream + ranch seasoning + hot sauce + smoked paprika

On the Menu
Bootlegger’s Ribeye: Creole spices cooked in a black iron skillet, chipotle hollandaise sauce
Jimmy Kelly’s Steakhouse, Nashville, Tenn.

Try This
Java Bordelaise: Bordelaise + espresso + cacao nibs

On the Menu
Filet Mignon Forestiere: Tenderloin marinated in mustard, breadcrumbs and herb seasoning; served with a mustard peppercorn sauce
Bernard Mediterranean Restaurant, Tyler, Texas

About The Author

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ROB CORLISS is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu. [email protected]