Sardine Garum Steak Sauce (Umami Jus)

Makes 200ml

Rich, glossy, and deeply savoury, here’s a restaurant-style steak sauce using our local South Australian sardine garum that you can serve spooned over grilled meat or as a finishing drizzle (perfect with charred beef!).

Ingredients:

• 1 small shallot, finely chopped

• 1 garlic clove, minced

• 1 tsp black pepper, freshly cracked

• 1 tbsp sardine garum

• 100ml red wine (Shiraz or Pinot Noir)

• 100ml good beef stock (or veal stock for extra richness)

• 1 tsp Dijon mustard (optional)

• 1 tbsp cold butter (for finishing)

• A few drops of sherry vinegar or lemon juice (to balance)

Recipe Method:

1. Sauté Aromatics
   In a small pan, gently cook shallot and garlic in a dash of oil until softened (not browned).

2. Deglaze & Reduce
   Add red wine and black pepper. Simmer until reduced by half.

3. Add Stock & Garum
   Stir in the beef stock and sardine garum. Simmer again until reduced to a sauce consistency — glossy and coats the back of a spoon.

4. Balance & Finish
   Add a few drops of vinegar or lemon to brighten. Whisk in the cold butter off the heat for silkiness.

5. Taste
   Adjust salt only after the garum has been added.

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RECIPE TIPS

• Infuse rosemary or thyme early on for a herbaceous version.

• Want creaminess? Finish with a spoon of crème fraîche or double cream for a hybrid peppercorn–garum sauce.

• For a smoky version, add a splash of whisky or smoked salt.