Instructions
How to Make Steak Sandwich Sauce
1
Microplane the garlic. For garlic aioli, use a fine microplane grater rather than mincing.
2
Combine base and acid first. Whisk together the fat base (mayo or sour cream) with lemon juice before adding other ingredients.
3
Add horseradish in increments. Horseradish heat is volatile — it intensifies briefly then fades. Start with 1 tablespoon, taste after 2 minutes, then add more.
4
Season at the end. Add salt only after all components are combined. Salt draws moisture from the dairy base, which slightly loosens the sauce's consistency — seasoning last gives you the most accurate read on the final texture.
5
Rest for 10 minutes before using. Both sauces benefit significantly from a short rest. During this time, the sharp, raw notes of garlic and horseradish mellow as they integrate with the fat, producing a rounder, more cohesive flavor.
6
Apply generously to both bread surfaces. Spreading sauce on both the top and bottom bread halves ensures every bite has sauce coverage and creates a moisture barrier that protects bread from steak juices for longer.
