Ridgebench Steak Tartare Condiment

Name: Ridgebench Steak Tartare Condiment
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (55 ml)
Cuisine: French Classic
Ingredients: 1 tsp Dijon (5 ml) Dijon Mustard; 3 Tbsp tomato sauce (45 ml) Tomato Sauce; 3 tsp Worcestershire sauce (15 ml) Worcester; dash Tabasco (0.5 ml) Tabasco; 1 tsp cognac (5 ml) Cognac

Independent adaptation of a publicly published Guillaume Brahimi recipe. Not affiliated with, sponsored by, or endorsed by Guillaume Brahimi.

From a starred kitchen.

Ratio

Dijon Mustard 5 mlTomato Sauce 45 mlWorcester 15 mlTabasco 1 mlCognac 5 ml

Ingredients

Dijon Mustard — 1 tsp Dijon (5 ml)
Tomato Sauce — 3 Tbsp tomato sauce (45 ml)
Worcester — 3 tsp Worcestershire sauce (15 ml)
Tabasco — dash Tabasco (0.5 ml)
Cognac — 1 tsp cognac (5 ml)

Method

Pour to the lines in order (bottom → top): Dijon Mustard, Tomato Sauce, Worcester, Tabasco, Cognac.
Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

2 kitchens · 1 star · 1 national award

Ridgebench Steak Tartare Condiment★ STARRED KITCHEN
Ridgelane Mustard-Seed Soy★ STARRED KITCHEN
Ridgehouse Simple Leaf★ STARRED KITCHEN
Cinderbench Hot Pepper EssenceNATIONAL AWARD WINNER

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Provenance

Guillaume Brahimi. French-Australian. Cited awards include: Multi-hat Guillaume at Bennelong / Bistro Guillaume lineage; Michelin-trained (Robuchon).

Originally published as Steak Tartare Condiment (Cold Shake).

Adapted from a Guillaume Brahimi recipe (Guillaume Brahimi / SBS The Cook Up (steak tartare)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Guillaume Brahimi / SBS The Cook Up (steak tartare) (published as “Steak Tartare Condiment (Cold Shake)”). Full citation lives in Provenance.

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