@@juliewittmuss2105I’m glad someone said something because I rewatched the video numerous times. The box says four sticks and she says to add one stick (4oz/100g) but to my eyes the butter looks the same size as the cream cheese which would be 8oz/200g. So equal parts butter and cream cheese???
I just made this. I'm not super strict carnivore, more ketovore, so I added a little bit of horeseradish, garlic powder, dill, and chives to the sauce and oh man... it's insanely good.
I love how simple Maria’s recipe is. Good as is or when you want to splurge then you can add a few tasty ingredients to add a punch of flavor. I’m going to try both original and yours. They both sound great.
I am camping and only had a whisk. So I changed the order of doing it. I put the cream cheese out and cut it up onto about 8 cubes to warm a bit, Browned the butter, let it cool a moment, put the beef broth in it and mixed with a whisk, then put the softened cream cheese in, and put it back on low heat while I whisked it till totally smoothe, then mixed in the 1/2 tsp of truffle salt. So, doable if you don't have a blender! Thank you:)
Similar to pepper sauce... Fry a steak...just before you remove the steak add a good nob of butter..remove the steak to rest...then add just a splash of stock start to reduce then add half a cup double cream...and a good twist of ground pepper...reduce again to the right thickness and serve...should take less than 5 mins whilst the steak is resting....all done in the 1 steak pan
I used similar ingredients in different proportions this week to make a chowder like soup and added chunks of fresh salmon to it…oh, boy, was it delicious! I used chicken broth, butter, bacon pieces, cream cheese and salmon. We had a small bowl as a side dish to our steak. It would also be great as a sauce for almost anything.
@@michellesmith214 I used 2 cups of a homemade chicken broth, 4-6 oz of softened cream cheese, spiced it up with salt, pepper, garlic powder, onion powder, cumin (just a little of each to taste). Also can add a bullion cube if it needs any more flavor. Just heat the broth to a simmer, add in the cream cheese and whisk it until it is smooth. Then add spices. Cube your fish and add it just before serving. It will cook in the hot liquid w/in a couple minutes. Can also top with some cheese. Yummy!
That is a fantastic idea considering that creme cheese contains carob bean gum... and also contains harmful A1 Casein... but goat and sheep dairy has zero A1 Casein. If you can find goat's butter, that would also be a good idea to replace the A1 butter.
@@cinystarr4657 sure, LaClare makes a mozzarella goat cheese you can get at Whole Foods. Any brand for the creamy kind. Look for sales as they can be expensive. I recently discovered some at Aldi’s too. 🙏😎♥️
Oh My Goodness!!! I just made this but slightly different. Soooooo dang good! Instead of truffle salt I added a clove of minced garlic just as butter started turning brown then after everything else was done according to your video I added a dash or two of nutmeg. It is incredible!!!!!❤❤❤ Thank you.
Made it. Great tasting sauce! Had to change the cream cheese for mascarpone because the cream cheese in my store was not clean, every brand had some kind of gum in it, only the mascarpone was clean. Love this sauce.
I had the same problem at both chain stores I went to and settled but thanks for the mascarpone recommendation!! I’m tired of products that were once only 2-4 ingredients now containing extra stuff for shelf life/spoilage.
Made this tonight as a reward for going back on carnivore...one problem with it though...I could barely keep myself from eating it with a spoon!!! I'm eating it on some home raised steaks and purchased wild shrimp YUM. This is perfect thank you Maria!
CAUTION if you make this, do not let the cream cheese get too hot in the butter or it will curdle 😢 remove it from the heat, and let the butter cool for a bit. it depends on your cream cheese too... idk why, but Philly curdles on me much easier than the more carb high no name brands... well, on to attempt number two!😊
In your printed recipe you use 2 sticks of butter (1 cup), a tablespoon of truffles and 3/4 cup of beef broth. In this video you use 1 stick of butter and 1/4 cup of beef broth. Which variation is best?
You and Craig should def open a restaurant or even a prepackaged meal delivery company. You can keep it simple and just call it “Emmerichs” I really think you could offer keto/Ketovore meals and it would sell for sure
I watched this yesterday, bought the missing ingredients and it’s chilling in the fridge now! TY Maria! I don’t eat out much due to dietary restrictions but if you had a restaurant I’d eat there for sure!!! Next I’m buying your new book!! I’m 15 days into 100% carnivore trying to heal my thyroid issues fingers crossed!❤ TY for all you do! ❤ aloha bad mahalo to you sister!
I just made this, I only had a touch of truffle salt left but added garlic and onion powder. It’s really good! I’ll be keeping this in the fridge for sure!
It sounds delicious that's for sure. I like buttering the top of a grilled or pan fried ribeye with a tbsp. of real blue cheese, letting it melt into the meat and then squeezing fresh lemon on top. Yummmmmmmmmmmmm
I would definitely travel to a steakhouse! Definitely going to make this as I have been doing just salt & butter on steak for a year! Will try on chicken and burgers too!
Looks so delicious, Maria! I make your other sauce with the bacon and mushrooms and love that so I know I'd love this, too. Im out of truffle salt, so I need to reorder to make this! I just bought a huge ribeye roast that I cut into steaks and a whole pork loin that I cut into two smallish roasts and some pork chops. This will come in handy! Truffle salt makes so many things delish. For those who aren't carnivore or keto or who have friends and family who aren't, truffle salt is great on popcorn and makes a nice treat! (From my pre-keto days)
Thank you, Maria, this sauce is incredible. Instead of bone broth, I used the meat juice produced from cooking the chicken deli meat. It's full of flavor so I diluted it with water, 50/50, then only used half the amount of truffle salt that the recipe calls for, since the chicken broth had the smoked hickory salt flavor in it. The hickory sea salt combined with the truffle salt tasted incredible. I was practically drinking the steak sauce!!
OH MYYYY LAND! You weren't kidding! This is absolutely AMAZING ! And I didn't even use that salt you mentioned because I dont have it! Game changer! Thank you!
Omg!!! I totally would b a regular at your restaurant! Too bad I live all the way in Massachusetts. But I'd totally eat at your restaurant iif/ when we travel to where you are in Wisconsin or Hawaii. We never eat out anymore because I know we can get way better ingredients at home. That's why I REALLY appreciate all the videos/ recipes you share. Love this sauce. Pretty easy. Wish restaurants around here could do something like this. Do you happen to have a recipe for a sauce as delicious and easy as this one that's dairy free but still carnivore? THANK YOU again for ALL YOU DO!
Ah cream cheese! My secret weapon! I also use Italian Marscapone if I can afford it on sale. My latest guilty pleasure was combining a teaspoon of Chinese hot chili oil. Can be found at any Asian market as Hot Chili Crisps in oil. It has a nice smokey, nutty flavor to the heat. It's great for any sauce, ie cream, cheese, steak.
Keto restaurant? Would that be at your resort? You know, your lifestyle/mind/body education, relaxation, adventure resort for peeps who are serious about leveling up their life! Think big! Thanks for the sauce!
A low carb restaurant is key, I think. You'll have something for everyone. You'd have to open it where you live, of course. Would spam have to be on the menu?...lol!
Fantastic! Thought it was a fail when the liquid separated.. I finally removed it from the heat and continued emulsifying, eventually it all came together. I conclude.. it was delicious! Thank you for sharing Maria..
I love my new induction cooktop and find it easier to control and find it very similar to a gas stove. No more radiant heat for me. This sauce is on my list to make. Thanks for sharing!
Similar to a gas stove? We're looking at replacing our glass cooktop, and were talking about gas (which would need lines run--a big expense). I need to look into induction.
Thank you for your video... I enjoyed seeing this and will definitely be making some. I also love your plates and your home decor with the large Buddha statue. We have the same taste, I think...
Oh, that looks yummy! I’ll be trying that recipe! I’ve got a bunch of homemade bone broth in the freezer (poured it into silicone ice cube trays so I can add it by the cube to recipes).
I have diverticulitis and was just told by a nurse in the ER that I need to stop eating red meat. I started eating carnivore a few weeks ago and feel so much better. Now, I'm not sure what to do. Can you help by answering if this is true or not and how can I eat better to avoid having more flare ups. I have had 3 in the past 6 months and it's so horrible. I'm 59 and trying to lose weight and become healthier. Thank you for sharing your knowledge with us.
Leaned a great sauce from a dude on TH-cam. He calls it "better than mayo", I find it tastes exactly like the restaurant ranch, specifically the one used to dip the fried pickles in. Take some cream cheese, sour cream, garlic powder and lemon juice, then blend it. I don't remember his measurements, maybe it was 4oz cream cheese to 2oz sour cream and 1 tsp of garlic powder, either way, just use double the amount of cream cheese for the amount of sour cream. I usually use a whole pack of cream cheese, so 4oz of sour cream. I also use the juice of a whole lemon and sorta just put however much garlic powder I feel like using, which is a decent amount. Also it's best to let it sit in the fridge for a while before use, but I just drink it right away tbh lol. It'll taste a bit different depending on how much of everything you use if you just wing it like me, like more garlic or more sour cream, but it's always very ranch like. I also sometimes throw in some cayenne pepper. It's pretty versatile, just treat it like ranch so add whatever you like in ranch. I'm sure a lot of people would add some bacon
Looks good, not in love with truffles so I'm gonna use a clean worcestershire sauce. I do make an amazing sauce for steak that is butter, couple cloves of garlic sauteed then add couple tablespoons of cream cheese and blue cheese, amazing flavor.
I just made this, I only have kerry Gold salted grass fed butter and no truffle salt. I must say this is ridiculously delicious! I will always have this in my fridge. I however use a big plastic tall glass that holds 24 ounces and do the emulsion in it, so much easier than a pan…I ended up making a double batch Cz it was so good….wow!
Definitely going to make your sauce tomorrow! I love truffle everything! Lol Of course I would love to eat at your restaurant….it would be nice if it was close! 😊 Thank you for your recipe
Just made it, for the most part. Didn't have truffle salt so I used some black truffle oil. Very good! Can't wait to try on steak and burgers! Thank you for sharing.
I made it and didn’t have any beef broth so I used beef bouillon and mine never got thick in the fridge. I actually added another block of cream cheese trying to make it thicker. Maybe it will thicken overnight. It’s delicious though.
I am sooo excited having come across you, I feel like I cannot sit still...I have to figure out how best to establish further contact with you...someone who KNOWS ALL TOO WELL, FOOD/DIET IS OUR SAVING GRACE &/or OUR DOWN FALL. Not only have you healed yourself with your knowledge, but you are a, FOOD FIDDLER like I am! YEAH ME! mo from mo...I will be intouch, now I have found your site...it feels like kismet! !
That looks wonderful! I just subscribed. My sister came to visit and we met at the other sister's apt for Christmas Eve dinner. The visiting sister did a beef tenderloin roast in the sous vide, then cut them into steaks and seared them in the cast iron pan. In the process she set off the building fire alarm forcing 20 families out into the frozen parking lot for an hour until the fire dept could clear the building and turn off the alarm. I think we will have many years of poking fun at her over this. I don't think my brother-in-law will ever let her cook there again.
This looks delicious! When you say a stick of butter, do you mean a pound? In Canada a stick of butter is a 1/4 pound and what you used looks like more! Thank you for sharing....🎉🎉❤❤
We need Carnivore Restaurants all over ….enough of these vegans spots everywhere. Go for it Maria!!
100% agree!!!
Agree! I would go to it!
1 stick of butter, browned in a pan
8oz cream cheese
truffle salt to taste
1/4 cup beef broth
blend
Thanks!
Thanks heaps. 👍
1 stick of butter is 1/2 cup. U put 2 sticks of butter in. That is a 2 stick block. So it's 1 cup of butter.
@@juliewittmuss2105I’m glad someone said something because I rewatched the video numerous times. The box says four sticks and she says to add one stick (4oz/100g) but to my eyes the butter looks the same size as the cream cheese which would be 8oz/200g. So equal parts butter and cream cheese???
Thank you! The description list the ingredients as salt. And that's it.
I just made this. I'm not super strict carnivore, more ketovore, so I added a little bit of horeseradish, garlic powder, dill, and chives to the sauce and oh man... it's insanely good.
You made my day!
I was just thinking that horseradish would be an awesome addition
That sounds delicious!
Oh, that’s a good idea!
I love how simple Maria’s recipe is. Good as is or when you want to splurge then you can add a few tasty ingredients to add a punch of flavor. I’m going to try both original and yours. They both sound great.
I am camping and only had a whisk. So I changed the order of doing it. I put the cream cheese out and cut it up onto about 8 cubes to warm a bit, Browned the butter, let it cool a moment, put the beef broth in it and mixed with a whisk, then put the softened cream cheese in, and put it back on low heat while I whisked it till totally smoothe, then mixed in the 1/2 tsp of truffle salt. So, doable if you don't have a blender! Thank you:)
Awesomeness!
And much less clean-up!! Thanks.
Thanks! I have a stick blender but want to make it in a low skillet, so a mixer might be disastrous.
Similar to pepper sauce...
Fry a steak...just before you remove the steak add a good nob of butter..remove the steak to rest...then add just a splash of stock start to reduce then add half a cup double cream...and a good twist of ground pepper...reduce again to the right thickness and serve...should take less than 5 mins whilst the steak is resting....all done in the 1 steak pan
Dolan…..you’re a genius!
@@jonathanthomas3143 my mom used to do this with not just steak but pork chops.
It was only me eating this, so I didn’t want to waste it. I put the sauce in small molds and froze them. They are my new brown butter bites.
Great idea!!!
Wow that’s an awesome idea!!
Great idea!
@@diddyboler9000 good idea.
Mmm, maybe I could do the same and add a little stevia/monkfruit and carob/cocoa powder to them.
A Keto restaurant !! It doesn't matter where it's located... I'll travel.
Same!
Same!
There's one in my city ... just not run by Maria😊
@@critter4004 what’s the name of the restaurant and location ? Thanks
@@kday9438 Keto Kitchen, Iowa City IA and I believe they just opened a branch up in Cedar Rapids too.
I used similar ingredients in different proportions this week to make a chowder like soup and added chunks of fresh salmon to it…oh, boy, was it delicious!
I used chicken broth, butter, bacon pieces, cream cheese and salmon. We had a small bowl as a side dish to our steak. It would also be great as a sauce for almost anything.
Yummy! :)
That sounds really good
My husband loves it! We had it again last night.
Recipe please?!
@@michellesmith214 I used 2 cups of a homemade chicken broth, 4-6 oz of softened cream cheese, spiced it up with salt, pepper, garlic powder, onion powder, cumin (just a little of each to taste). Also can add a bullion cube if it needs any more flavor. Just heat the broth to a simmer, add in the cream cheese and whisk it until it is smooth. Then add spices. Cube your fish and add it just before serving. It will cook in the hot liquid w/in a couple minutes. Can also top with some cheese. Yummy!
I make the same thing only substitute Philly cream cheese with creamy goat cheese. Truly amazing. Didn’t know anyone was doing this 😎♥️
That is a fantastic idea considering that creme cheese contains carob bean gum... and also contains harmful A1 Casein... but goat and sheep dairy has zero A1 Casein.
If you can find goat's butter, that would also be a good idea to replace the A1 butter.
@@Chipwhitley274 actually I’ve used goat clarified butter 🙏
@@stony2494,
It seems you know exactly what you are doing.
@@stony2494 If you see this, can you tell me which brands/kinds you use? I'm new and searching on goat products. thank U
@@cinystarr4657 sure, LaClare makes a mozzarella goat cheese you can get at Whole Foods. Any brand for the creamy kind. Look for sales as they can be expensive. I recently discovered some at Aldi’s too. 🙏😎♥️
I made this tonight for prime rib, but instead of adding truffle salt I made it with horseradish and it was so good! Thanks Maria!!
Drool! Glad you enjoyed it!
Oh My Goodness!!! I just made this but slightly different. Soooooo dang good! Instead of truffle salt I added a clove of minced garlic just as butter started turning brown then after everything else was done according to your video I added a dash or two of nutmeg. It is incredible!!!!!❤❤❤ Thank you.
Yum!
Made it. Great tasting sauce! Had to change the cream cheese for mascarpone because the cream cheese in my store was not clean, every brand had some kind of gum in it, only the mascarpone was clean. Love this sauce.
Thanks
Great swap!
I had the same problem at both chain stores I went to and settled but thanks for the mascarpone recommendation!! I’m tired of products that were once only 2-4 ingredients now containing extra stuff for shelf life/spoilage.
Why is the gum bad?
@@seanbryant8240 usually plant based isolate garbage.
Made this tonight as a reward for going back on carnivore...one problem with it though...I could barely keep myself from eating it with a spoon!!! I'm eating it on some home raised steaks and purchased wild shrimp YUM. This is perfect thank you Maria!
Sounds great! I am so glad you love it 🥰
CAUTION if you make this, do not let the cream cheese get too hot in the butter or it will curdle 😢 remove it from the heat, and let the butter cool for a bit. it depends on your cream cheese too... idk why, but Philly curdles on me much easier than the more carb high no name brands... well, on to attempt number two!😊
Great Tip! If it does separate, use a stick blender and it should reincorporate into the sauce :)
That’s exactly what happened to me….it looks gross, but I’m using it anyway as it tastes fantastic.
Yep.. mine just curdled... looks awful
THANK YOU for redoing this recipe! Your original video frayed my nerves. This is much clearer, demonstrative, and informative. Thanks.
Made this last night and it was fantastic! Everyone loved it and it was super easy to make.
So u had truffle salt where did u find it what brand thanks
Sabatino has truffle seasoning w/o salt that can be mixed with Redmond’s real salt too for anyone trying to keep Redmond’s as their salt!
In your printed recipe you use 2 sticks of butter (1 cup), a tablespoon of truffles and 3/4 cup of beef broth. In this video you use 1 stick of butter and 1/4 cup of beef broth. Which variation is best?
Follow the written recipe :)
You and Craig should def open a restaurant or even a prepackaged meal delivery company. You can keep it simple and just call it “Emmerichs” I really think you could offer keto/Ketovore meals and it would sell for sure
I sure wish. Maybe someday! :)
😊
I watched this yesterday, bought the missing ingredients and it’s chilling in the fridge now! TY Maria! I don’t eat out much due to dietary restrictions but if you had a restaurant I’d eat there for sure!!!
Next I’m buying your new book!!
I’m 15 days into 100% carnivore trying to heal my thyroid issues fingers crossed!❤ TY for all you do! ❤ aloha bad mahalo to you sister!
Awesomeness!
Hope you have listened to Dr Marisol/Queen of Thrones or Dr Berry on using castor oil packs.
Yes, I have. It is fine to use topically :)
Just had it on some air fried shrimp. Wonderful, so much better than the usual homemade marinara sauce!
Yum!
I just made this, I only had a touch of truffle salt left but added garlic and onion powder. It’s really good! I’ll be keeping this in the fridge for sure!
Awesomeness!
Just wow!
Wow,wow,wow!
I made this for my lunch.
OMG
Amazing and Fantastic!
Thanks!!
You made my day!!
I made it & it is AMAZING !
Sooooo delicious.
I used seasoned beef broth left over from a roast that I made.
Wonderful! You made my day ❤️
Nashville, TN for your restaurant!!
I'm making this tomorrow I can't wait! Thank you Maria! Yes I would come to your resturaunt but I live in Massachusettes!
Many blessings to you ❤️
You weren’t kidding this was the BEST Steak sauce! Delicious!
So good! 🎉
I woiuld definately come to your restaruant. I would also love if you offered cooking classes, like week long ones. ❤
Made it yesterday....omg Soooo good! I will be keeping this in my fridge every week! ♥️♥️♥️
Amazing as always! Definitely open a restaurant. Whatever location it would be worth the travel.
This is delicious. I added a couple of tablespoons of prepared horseradish, even better! Next time I'll be adding more horseradish to this.
Yum!
I made this and added boiled bone marrow to it and it’s divine 🙏
I'm going to use bone broth in mine, too!
That sounds delicious & very nutritious!
Thank you for the suggestion! 😋💞🤗
It sounds delicious that's for sure. I like buttering the top of a grilled or pan fried ribeye with a tbsp. of real blue cheese, letting it melt into the meat and then squeezing fresh lemon on top. Yummmmmmmmmmmmm
Yes! I’d love to come to any restaurant you make
I would definitely travel to a steakhouse! Definitely going to make this as I have been doing just salt & butter on steak for a year! Will try on chicken and burgers too!
GREAT Sauce Recipe!!! Thank you! You are lovely, smart, strong, and greatly appreciated. Hugs.1
Thank you!
I just love the demonstration of your amazing recipes. Thank you
Looks so delicious, Maria! I make your other sauce with the bacon and mushrooms and love that so I know I'd love this, too. Im out of truffle salt, so I need to reorder to make this! I just bought a huge ribeye roast that I cut into steaks and a whole pork loin that I cut into two smallish roasts and some pork chops. This will come in handy!
Truffle salt makes so many things delish. For those who aren't carnivore or keto or who have friends and family who aren't, truffle salt is great on popcorn and makes a nice treat! (From my pre-keto days)
Which recipe? Can you share it?
Truffle salt is my new secret weapon 😂 Thanks for watching!!
mariamindbodyhealth.com/the-best-sauce-ever/
@@MariaEmmerich So confused, with onions and mushrooms it isn't carnivore. ? But does sound delicious.
A hollandaise is super easy to make too, egg yolks and butter mostly and super easy to make with an immersion (stick) blender.
I now use this as my coffee creamer.... soooo good. Thank you!
Vitamin is the best. My husband got me one for our anniversary and we love it! Totally worth it!
It really is!
I’m going to try it with an anchovy filet or two instead of the truffle salt.
Yum!
Try cooking with lid at lower temps, gives you more control although cooking does take longer.
I just made this. I love the brown butter taste. Can’t wait to try it cold tomorrow. 🥰
Thank you, Maria, this sauce is incredible. Instead of bone broth, I used the meat juice produced from cooking the chicken deli meat. It's full of flavor so I diluted it with water, 50/50, then only used half the amount of truffle salt that the recipe calls for, since the chicken broth had the smoked hickory salt flavor in it.
The hickory sea salt combined with the truffle salt tasted incredible. I was practically drinking the steak sauce!!
You made my whole week! Thank you! ❤️❤️❤️❤️❤️
I personally would replace beef broth with beef bone broth, and add no salt, given the occurring sodium in bone broth. Def gonna try this!
Yes... ❣️🤗❣️
I make a carnivore pizza with a white sauce that I make from cream cheese and butter or bacon fat. Sounds great on steak.
Yum!
Would love if you would share the recipe!
Getting ready to go ketovore and I was wondering about sauces. I saved this for the near future - thanks!
You are so creative in the kitchen. Thank you for everything you share! ❤️
You are a blessing 🙏
OH MYYYY LAND!
You weren't kidding!
This is absolutely AMAZING !
And I didn't even use that salt you mentioned because I dont have it!
Game changer!
Thank you!
Thank you so much sweetheart 🥰
Love this sauce, such a great jumping off point for a multitude of others. Thank you.
You are so welcome!
This sauce is amazing!!!!!! I just made it, and the only change I made was to use chicken stock, as that's what I had on hand.
Omg!!!
I totally would b a regular at your restaurant! Too bad I live all the way in Massachusetts. But I'd totally eat at your restaurant iif/ when we travel to where you are in Wisconsin or Hawaii. We never eat out anymore because I know we can get way better ingredients at home. That's why I REALLY appreciate all the videos/ recipes you share.
Love this sauce. Pretty easy. Wish restaurants around here could do something like this. Do you happen to have a recipe for a sauce as delicious and easy as this one that's dairy free but still carnivore? THANK YOU again for ALL YOU DO!
You are a blessing 🙏
Ah cream cheese! My secret weapon! I also use Italian Marscapone if I can afford it on sale. My latest guilty pleasure was combining a teaspoon of Chinese hot chili oil. Can be found at any Asian market as Hot Chili Crisps in oil. It has a nice smokey, nutty flavor to the heat. It's great for any sauce, ie cream, cheese, steak.
If you opened a restaurant near my home I would be your best customer…Of all the Internet chefs I have seen,you are my favorite
❤️❤️❤️
I air fry my steak and have only been putting spike on. It is a rub. It’s so good that’s all I use. But I will definitely try this one.
Keto restaurant? Would that be at your resort? You know, your lifestyle/mind/body education, relaxation, adventure resort for peeps who are serious about leveling up their life! Think big! Thanks for the sauce!
A low carb restaurant is key, I think. You'll have something for everyone. You'd have to open it where you live, of course. Would spam have to be on the menu?...lol!
I discovered Truffle salt about a year ago. On my second jar. Love it!!
I've been using it for years, it's incredible!
Yeah you! Excellent recipe!!! I am sooo in!
Fantastic! Thought it was a fail when the liquid separated.. I finally removed it from the heat and continued emulsifying, eventually it all came together. I conclude.. it was delicious! Thank you for sharing Maria..
Wonderful!
Mmmm....I need to try this recipe.
You should! Let me know what you think :)
I just made this for the first time!! It IS AMAZING!!!!! I could eat it on everything!!!
I love my new induction cooktop and find it easier to control and find it very similar to a gas stove. No more radiant heat for me. This sauce is on my list to make. Thanks for sharing!
Similar to a gas stove? We're looking at replacing our glass cooktop, and were talking about gas (which would need lines run--a big expense). I need to look into induction.
Here in Wisconsin, of course!!!
What supplements do you take Maria?
I"m doing carnivore and I just made this. I don't cook much, but your explanation helped me nail this on the first try. Its very good, thank you.
Glad it was helpful!
❤ I would definitely come to your restaurant!!!
Thank you for your video... I enjoyed seeing this and will definitely be making some. I also love your plates and your home decor with the large Buddha statue. We have the same taste, I think...
So simple. I love this way of eating!! The sauce looks delicious! Thank you ❤
Hope you enjoy :)
Yes I would love to come to your restaurant 💜 I live In California so I’ll wait for you to open one here!
Oh, that looks yummy! I’ll be trying that recipe! I’ve got a bunch of homemade bone broth in the freezer (poured it into silicone ice cube trays so I can add it by the cube to recipes).
Enjoy!
My favorite steak or prime rib sauce is a Bleu Cheese and butter combination mixed in a pot on the stove. Melt together and whisk until creamy.
How much Bleu Cheese to how much Butter?
I have diverticulitis and was just told by a nurse in the ER that I need to stop eating red meat. I started eating carnivore a few weeks ago and feel so much better. Now, I'm not sure what to do. Can you help by answering if this is true or not and how can I eat better to avoid having more flare ups. I have had 3 in the past 6 months and it's so horrible. I'm 59 and trying to lose weight and become healthier. Thank you for sharing your knowledge with us.
Carnivore is exactly what you SHOULD be doing for diverticulitis :)
That nurse is totally ignorant. Keep eating carnivore you’ll feel much better
I’ve found doing the opposite of what the allopaths say to be the best bet….especially regarding diet
You can get a "Thermoworks" brand MK4 instant read thermometer. Cooking steak based on temp vs. time. You'll never overcook again. Med Rare - 135º
Thanks for the tip :)
Leaned a great sauce from a dude on TH-cam. He calls it "better than mayo", I find it tastes exactly like the restaurant ranch, specifically the one used to dip the fried pickles in. Take some cream cheese, sour cream, garlic powder and lemon juice, then blend it. I don't remember his measurements, maybe it was 4oz cream cheese to 2oz sour cream and 1 tsp of garlic powder, either way, just use double the amount of cream cheese for the amount of sour cream. I usually use a whole pack of cream cheese, so 4oz of sour cream. I also use the juice of a whole lemon and sorta just put however much garlic powder I feel like using, which is a decent amount. Also it's best to let it sit in the fridge for a while before use, but I just drink it right away tbh lol. It'll taste a bit different depending on how much of everything you use if you just wing it like me, like more garlic or more sour cream, but it's always very ranch like. I also sometimes throw in some cayenne pepper. It's pretty versatile, just treat it like ranch so add whatever you like in ranch. I'm sure a lot of people would add some bacon
The carnivore chefs recipe
Sounds delicious - I like tart things
Looks good, not in love with truffles so I'm gonna use a clean worcestershire sauce. I do make an amazing sauce for steak that is butter, couple cloves of garlic sauteed then add couple tablespoons of cream cheese and blue cheese, amazing flavor.
I just made this, I only have kerry Gold salted grass fed butter and no truffle salt. I must say this is ridiculously delicious! I will always have this in my fridge. I however use a big plastic tall glass that holds 24 ounces and do the emulsion in it, so much easier than a pan…I ended up making a double batch Cz it was so good….wow!
Butter and cream cheese are the base for a lot of delicious sauces.
Very true! ❤️
Thanks for recepe❤❤❤
I use the truffle salt on everything! Thank you for suggesting it, it’s the best salt ever.
It's so good!
Definitely going to make your sauce tomorrow! I love truffle everything! Lol Of course I would love to eat at your restaurant….it would be nice if it was close! 😊 Thank you for your recipe
Just made it, for the most part. Didn't have truffle salt so I used some black truffle oil. Very good! Can't wait to try on steak and burgers! Thank you for sharing.
Enjoy!
Thanks! Will definitely try this!
Looks Hum!
I made it and didn’t have any beef broth so I used beef bouillon and mine never got thick in the fridge. I actually added another block of cream cheese trying to make it thicker. Maybe it will thicken overnight. It’s delicious though.
Homemade farmer’s cheese is an option if you can’t find cream cheese without gum additives (Philadelphia).
Good tip!
Omg, Maria! I made t;his sauce and then spooned it in with ground beef. It's amazingly good!
Thanks!
@@MariaEmmerich I now call it Maria Sauce. lol
That looks amazing
Thanks!
Let's getherdone. That restaurant!!!! I'd love your ice creams your breads steaks sauces etc etc
Lordy are you an indpiration to me. YOU ARE THE REAL THING!!!
I am sooo excited having come across you, I feel like I cannot sit still...I have to figure out how best to establish further contact with you...someone who KNOWS ALL TOO WELL, FOOD/DIET IS OUR SAVING GRACE &/or OUR DOWN FALL. Not only have you healed yourself with your knowledge, but you are a, FOOD FIDDLER like I am! YEAH ME!
mo from mo...I will be intouch, now I have found your site...it feels like kismet!
!
Thank you for the love and support! I'm so glad you're here!
I just ordered the salt. Can't wait to try this.
You are going to love this!
I would definitely come to your Steak House!!!
❤️❤️❤️
Oh my goodness that looks so good!
It's delicious!
That looks wonderful! I just subscribed. My sister came to visit and we met at the other sister's apt for Christmas Eve dinner. The visiting sister did a beef tenderloin roast in the sous vide, then cut them into steaks and seared them in the cast iron pan. In the process she set off the building fire alarm forcing 20 families out into the frozen parking lot for an hour until the fire dept could clear the building and turn off the alarm. I think we will have many years of poking fun at her over this. I don't think my brother-in-law will ever let her cook there again.
Oh my!!
Looks good. I haven't used brown butter in... decades. Gonna have to try it with ground beef to see if it makes it more palatable.
Hope you enjoy!
Looks delicious, gonna try it!😋
This is a great recipe - love it! Thank you for posting.
You are so welcome!🙏
Can’t wait to try this! How long will sauce last in fridge? 🙏🙏
4 days :)
I love my immersion blender. So easy and hardly any mess. This is the same as your lasagne sauce isnt it? Very versatile sauce. Thanks
This looks delicious! When you say a stick of butter, do you mean a pound? In Canada a stick of butter is a 1/4 pound and what you used looks like more! Thank you for sharing....🎉🎉❤❤
1 stick = 1/4 pound :)