Before I moved to NYC in 2007, I got drunk at a favorite DSM restaurant and insisted I wasn't leaving until the chef gave me his deburgo sauce recipe. The waiter obliged my little tantrum and here it is.
Deburgo sauce is something of a Central Iowa specialty. Most people have never even heard of it. You pour it over a nice, rare steak or use it as a dipping sauce. People say it goes with chicken just as well, but I always think of it as a steak companion. Think of it as an alternative to a bechamel sauce that is sometimes served with steaks.
Ingredients
2 tbsp garlic
2 tbsp oregano
3 tbsp basil
1 tbsp thyme
2 oz butter
2 cups cream
Use fresh herbs for best results.
Directions
Sauté herbs with butter. Add cream and reduce mixture until desired consistency (usually reduces by half). Add salt and pepper as desired. Since you're dealing with butter and cream, low and slow is the name of the game. Keep whisking the sauce- this is one you don't want to leave neglected.
Pour over steak.
You can omit the cream if you don't dig the creamy kind and it tastes just as good. Just keep the burner on low and let the butter kind of infuse with the herb flavors for awhile.
