"James Silverton" wrote in
news:SdIUj.8729$0L.7607@trnddc07:

PeterLucas wrote on Thu, 8 May 2008 19:03:29 +0000 (UTC):

PeterLucas wrote on Thu, 8 May 2008 18:31:19 +0000 (UTC):

I like a large splodge of garlic butter on my steaks.

Can't argue with that!

A lot of places over here look at me like I'm crazy when I
ask for it!! They're used to people saying they want pepper
sauce, mushroom sauce or diane sauce........ which is
basically flavoured gravy.

Isn't Sauce Bernaise basically flavored butter? It is served
on Filet Mignon.

Quite a few ingredients go into Bernaise....... not just
butter.

http://www.taste.com.au/recipes/11483/bearnaise+sauce

I think Bernaise is more about the egg yolk, with the butter
just as a thickener.

It's not worth fighting about it.


Agreed.

I never really liked it and
eating it would now be unwise. However, it's about 50% by weight
butter.


Probably.

But our 'gravy' over here is made with flour put into the pan drippings,
with beef/chicken stock cubes and seasonings added, then water.

Served in most places, they call it a 'sauce'. Gravy seems to be a 'low
brow' term for them.


--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.