Sawmill Sesame Steak Sauce

FatBuck · #1 10-28-2008, 11:08 PM

Does anybody know how to make the Sawmill Sesame Steak Sauce?

I read that Japenese Village has a similar sauce as well. Is that true?

BBJTKLE&FISHINGADVENTURES · #2 10-28-2008, 11:10 PM

Quote:

Originally Posted by FatBuck

Does anybody know how to make the Sawmill Sesame Steak Sauce?

I read that Japenese Village has a similar sauce as well. Is that true?

ITs the exact same stuff , No idea but its like an orgasim in a bottle .

TheClash · #3 10-28-2008, 11:15 PM

Ingredients:
1 Tablespoon(s) Sesame seeds
3 Tablespoon(s) Soy sauce
1 Tablespoon(s) Oil, sesame
2 Tablespoon(s) Onion green chopped
1/4 Teaspoon(s) Chili powder
2 Teaspoon(s) Vinegar rice wine
1/2 Teaspoon(s) Sugar

Directions: Toast sesame seeds on a dry skillet Crush or grind the sesame seeds until most are powdery. Combine all ingredients and blend well. Makes about 1/3 cup. Will keep for short periods if refrigerated. Serve: On slices of grilled flank steak or London broil.

The Anvil · #4 10-28-2008, 11:16 PM

I know that you can buy it from them, its great stuff. Used to get a bottle almost every week from the Banquet location on 76ave near 34st for my boss.
He liked his steaks, but that sauce was like air for him...lol

I'll see what I can dig up for a recipe I know I have it somewhere.

.

TheClash · #5 10-28-2008, 11:22 PM

i have made it many times with the recipe above. however i do add a small dollop of peanut butter to it now. i just like it better that way.

FatBuck · #6 10-28-2008, 11:24 PM

I will give it a try. Man that sauce is good

BBJTKLE&FISHINGADVENTURES · #7 10-28-2008, 11:29 PM

clash you must of other worked there or something , because I have aan old buddy who worked there and the recipe i have from him is pretty close to the same.

TheClash · #8 10-28-2008, 11:32 PM

nope just found one online..and have used it for awhile......for a real treat when back packing..use it over ichiban noodles....it will blow your mind...but a little goes a long way...and for some reason it only tastes good on ichiban noodles in the back country...at least to me that is.

The Anvil · #9 10-28-2008, 11:36 PM

I was gonna say I worked at the Sawmill for a couple of months and yeah that recipie is rather close that Clash had mentioned, that recipe is also on Bigoven.com
http://www.bigoven.com/52744-Sesame-...ce-recipe.html

Its pretty darn close but just not same, never is.

TheClash · #10 10-28-2008, 11:40 PM

find the key is getting a good emulsion with the oil and the other ingredients. which requires a fast whisk hand.....if not then the sauce never really comes together all that well.....a nice food processor will emulsify it as well. but i am old school haha.

i have tried it with just a sliver or two of fresh garlic in it as well. changes the taste a bit..and it doesn't last as long...gets a bit strong after awhile. but it is another variation....tastes great on shrimp with the garlic...

The Anvil · #11 10-28-2008, 11:50 PM

Quote:

Originally Posted by TheClash

find the key is getting a good emulsion with the oil and the other ingredients. which requires a fast whisk hand.....if not then the sauce never really comes together all that well.....a nice food processor will emulsify it as well. but i am old school haha.

i have tried it with just a sliver or two of fresh garlic in it as well. changes the taste a bit..and it doesn't last as long...gets a bit strong after awhile. but it is another variation....tastes great on shrimp with the garlic...

I've done the same added just a pinch of fresh minced garlic and hint of fresh dill and served it over Halibut steaks, different but still great. Yeah whisking is old skool but it works just as good, requires more effort but still cheaper than purchasing a food processor. But you want the ingredients to fuse together. Like Clash said a good emulsion is the key. Makes the sauce.

The fun thing play around with it.... do small batches and create something that appeals to your pallet.

TheClash · #12 10-28-2008, 11:57 PM

dill would work nicely....i have substituted cayenne for the chilli powder....kicks it up a bit for a blander meat like chicken

BBJTKLE&FISHINGADVENTURES · #13 10-29-2008, 12:00 AM

guys your gonna put emeral out of a job.

TheClash · #14 10-29-2008, 12:02 AM

hack.....garlic, butter, parsley and some essence....then fry it..that's emeril hahaha

The Anvil · #15 10-29-2008, 12:11 AM

Mmm now i want to start cooking now... great...lol

TheClash · #16 10-29-2008, 12:12 AM

cooking at midnight is always a good time......gets the creative juices flowing.

fishhunt · #17 10-29-2008, 05:43 AM

I go through about 3 bottles a month, use it on darn near everything. Even tried it as a chip dip, not bad. My missus says I have a problem.

Hehehe

byacey · #18 02-06-2011, 03:51 PM

The bottle from sawmill has vegetable oil, soy sauce, egg yolks, water, sesame seed paste, garlic and onion listed for ingredients.

I made a batch using the recipe that a previous poster provided, except I added onion puree instead of green onions, a bit of fresh garlic and added egg.

I used Kikkoman soy sauce and found the finished product to be a little on the salty side. Low sodium soy sauce might be a step in the right direction. I also used seasoned rice vinegar, and next time I'll use the plain stuff. Might not hurt to cut back on the vinegar a little too, to reduce the tang a little.

Supermag · #19 02-06-2011, 04:58 PM

I love the stuff! I've made a similar reproduction before. I often will add sauteed chantrelle, oyster or portabella mushrooms. I once added them directly to the homemade sauce in the food processor and that was good too. Costco has awesome chantrelles and oyster mushrooms!

howlin · #20 02-06-2011, 06:16 PM

hey dave ,does costco have chanterelles right now?

Bolete · #21 02-06-2011, 10:47 PM

Quote:

Originally Posted by howlin

hey dave ,does costco have chanterelles right now?

The Italian market on 51st ave. has wild hedgehog mushrooms right now. They are similar to chanterelles, but in my opinion, better.

howlin · #22 02-06-2011, 11:36 PM

is that edmonton or calgary?

Supermag · #23 02-07-2011, 08:34 AM

Quote:

Originally Posted by howlin

hey dave ,does costco have chanterelles right now?

I don't think so. They only had the white, brown and oyster mushrooms last time I went.

citori · #24 02-07-2011, 08:59 AM

I don't really know the recipe for this sauce, but if you go into a middle eastern store and pick up some Tahini, it'll get you started on the right foot to making this sauce.

I tasted the sauce last time I was at the Sawmill and wasn't too fond of it, but I did notice a very strong similarity in flavor to Tahini.

As for what you need to do to the Tahini to make it like that sauce, I have no clue!

Room temperature meat prior to grilling, salt and pepper and a 5 minute rest is all a steak needs in my opinion!

howlin · #25 02-07-2011, 10:55 AM

hey citori,the reason tahini works is that its made of sesame seeds ,and as the clash mentioned in his recipe thats one of the ingredients .it would almost be easier to use tahini ,so good tip man.

citori · #26 02-07-2011, 11:10 AM

Yah it's sesame paste. We use it a lot in our cooking; hummus, falafel sauce etc.

howlin · #27 02-07-2011, 12:34 PM

got a good brand?it seems to be hit and miss for a good tahini

citori · #28 02-07-2011, 01:14 PM

As soon as I get home tonight I'll check the brand that we use. Any Lebanese Pita Bakery should carry some high quality Tahini. I'll let you know for sure which one tonight.

I'm in Edmonton so I can't tell you where a good bakery in Calgary would be, sorry.

citori · #29 02-07-2011, 01:21 PM

Just spoke to my mom. The best quality Tahini would be the Cortas brand. If you can't find it in Calgary just let me know, I'll send it to you from here, you can pick it up at your local Crystal Glass

www.cortasfood.com

What you're looking for would be this Tahini (they call it Tahina) Tomatoe Tamatoe.

byacey · #30 02-08-2011, 10:16 AM

Quote:

Originally Posted by byacey

The bottle from sawmill has vegetable oil, soy sauce, egg yolks, water, sesame seed paste, garlic and onion listed for ingredients.

I made a batch using the recipe that a previous poster provided, except I added onion puree instead of green onions, a bit of fresh garlic and added egg.

I used Kikkoman soy sauce and found the finished product to be a little on the salty side. Low sodium soy sauce might be a step in the right direction. I also used seasoned rice vinegar, and next time I'll use the plain stuff. Might not hurt to cut back on the vinegar a little too, to reduce the tang a little.

Tahini would probably be a better sesame base; my food processor didn't puree the seeds as well as it should be. Next time I'll grind the seeds first. I don't think this recipe is as complicated as one could be led to believe. Next go around, I'm just going to cut back on the soy sauce and vinegar and add to taste.