Gentlemen, this Bijouxs is for you. A sizzling, hot off the BBQ steak topped with classic Gentleman’s Relish–the simple, savory pantry gem that adds bravado to any grilling fête.
Bijouxs, ah yes, the little jewels, but not always the fussy kind. Working as a personal chef and cooking for a family household of men, I learned to grill a steak and to be sure to add little gems of flavor, like Gentleman’s Relish, which layers rich, subtle flavors to a perfectly grilled steak.
Topping hot steaks, chops, chicken or burgers with a small dollop of this savory little gem has long been one of my special trucs (In French secrets, tricks or shortcuts). Trucs are very much a part of one of my favorite cookbooks and I think they are both useful and give fresh ideas to those of us who are passionate about cooking.
But what is Gentleman’s Relish? Close your eyes and imagine a little flood of flavor–the creaminess of butter infused with notes of cinnamon, nutmeg, cayenne and more. That’s not it though; there’s one more ingredient that takes this condiment to another level. Ready? It’s anchovies! Buck up gentlemen, you heard it right!
More formally speaking, Gentleman’s relish is a type of anchovy paste also known as Patum Peperium created in 1828 by an Englishman. “Of eye-watering strength,” Gentleman’s relish was a favorite of “The Club Man’s” and traditionally spread on toast but also used in scrambled eggs or to top “jacket” potatoes–how British! My recipe is less eye-watering British and more compound butter meets Gentleman’s Relish.
When pureed and combined with spices, the anchovies are a subtle addition that don’t leave an overbearingly fishy taste. Instead, your left with a savory, salty spread that’s a great way to enhance flavor of the steak–or any meat really–and to stay adventurous in the kitchen. Plus, compound butters are Bijouxs Basics, a simple trick to use and have on hand in your pantry and freezer. Shake things up a bit with this unexpected ingredient and as always, enjoy!
As always, enjoy. B
I’m so intrigued by this ingredient combination. I must try it! And as always, a truly stunning image.
Hello Valentina! Yes, it is a curious combination, but adds a subtle hint of salty-spice to grilled meats, scrambled eggs & “jacket” potatoes:) Thank you!