Michael Esshaki: My name is Michael Esshaki. I am the founder and bottler of ZipSauce. I am here to teach you how to use zip sauce the way that the finest restaurants in the country use it.
We started this sauce to be a steak sauce, and primarily a steak sauce, but people sort of use it for all kinds of stuff now, which we have on our website, and we can teach you, if you click on any of the other links.
But today, I already have the steaks cooking in the back, I marinated them -- actually just dipped them in olive oil. Put some black pepper on them. A little bit of fresh garlic, and they are cooking back there right now.
I am going to show you how to make the zip sauce. So what we do is pour it over the steak, and you will need no other seasoning, except for what I just told you; garlic, black pepper, and anything else besides salt. You do not want to use salt, zip sauce has the salt in it, and all the other seasoning.
So we will go back here, and you will take a -- there is a whole bottle of zip sauce -- its made for a whole stick of butter, but you will never use all at one time. Use a quarter stick of butter, and pour a bottle of sauce.
What I have here is actually Odell's drawn butter; its clarified butter. You look at it, it’s nice and clear. When it cooks down, it's actually very clear. I always use Odell's because a lot of the fine restaurants use it, and it’s a very high end product.
So you are going to go ahead and melt the butter first. Whether you use butter at home, out of your refrigerator, or Odell's, you have an excellent tie up with the zip sauce.
You are going to actually melt the butter completely first, and then mix half zip sauce in there, and you are going to heat it up. The most important thing about it is, you do not want to boil it, because if you boil, it will get a little bit too salty.
So now that it's at a hot level, after the butter melted, you can pull it off the stove here. Go ahead and take your steak. Put the steak in the plate. Just like when you are at home, you can just take the steak, put it in the plate, then you take the zip sauce, and just actually pour right over it, you pour right over the steak with the zip sauce.
There you have it, zip sauce, it’s in its entirety.
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