Keep it up and youll be getting full time membership to the turtleneck club.That is burnt onion aoli. You weren't expecting that, were ya?
This recipe is really easy but the hardest part is getting all the fucking ingredients together. It is a badass steak sauce though...I just mixed it with mayo to make an aoli on my burgers. I'm going to try this sauce on ribs sometime but add some spice to it. It's really good.
INGREDIENTS
One 3-inch piece orange zest
One 3-inch piece lemon zest
Half a large yellow onion, whole
1½ sticks unsalted butter
2 cups beef stock
1¼ cups raisins
¾ cup tomato paste
¾ cup Champagne vinegar
7 tablespoons Worcestershire sauce
¼ cup capers
3½ tablespoons gochujang
3 tablespoons caper juice
3 tablespoons balsamic vinegar
3 tablespoons barley malt syrup
1 tablespoon soy sauce
1 tablespoon colatura (Italian anchovy sauce)
2 teaspoons celery seeds, toasted
1 large red grapefruit, supremed
DIRECTIONS
1. Preheat the broiler. Place the orange and lemon zest on a sheet pan, and broil until charred, 2 to 3 minutes, then set aside.
2. Cover the surface of a small skillet with a square of foil and place the onion, cut-side down, on top. Heat over medium-high heat until well charred, 10 minutes.
3. Transfer the onion to a cutting board, discarding the foil, and roughly chop.
4. In a medium saucepan, melt the butter over medium heat. Add the chopped onions and sweat until softened, 8 to 10 minutes. Add the charred citrus zest and the remaining ingredients, then bring to a simmer.
5. Cook until thickened, 20 minutes. Transfer to a blender and purée until smooth. Keep in the refrigerator for up to 2 weeks, or jar or freeze for up to 1 year
ITS A CARDIGAN GODDAMITTTT

















