Published: May 22, 2013 9:09 AM EDT
Updated: May 22, 2013 10:04 AM EDT

FORT MYERS, Fla. - It's Wednesday and that means it's time to fire up the WINK Kitchen.  Joint Venture Partner for Outback Steakhouse Tracy Davis shows us how to make an Outback Steak Flights Sauce.

Outback Steak Flights Sauces

 

Béarnaise

 

Volume Ingredients

 

2 bags Hollandaise Sauce

 

2 cups Milk

 

½ cup Butter

 

1 cup White Vinegar

 

¼ cup White Wine

 

1 TBS Shallots (minced)

 

2 TBS Tarragon Leaves

 

To prepare:

 

1. In a small sauce pan place the Hollandaise mix, milk and butter, whisk together all

 

ingredients.

 

2. Bring mixture to a low boil, and then immediately reduce heat to simmer. Simmer for 2-3

 

minutes.

 

3. In a sauté pan over medium heat, add vinegar, white wine, shallots, and tarragon leaves.

 

4. Bring mixture to a simmer over medium heat, simmer for 2-3 minutes or until all of the

 

liquid has been absorbed, but mixture is not dry.

 

5. Add tarragon mixture to warm hollandaise and stir well to blend.

 

6. Hold warm until ready to use.

 

Brandy Peppercorn

 

Volume Ingredients

 

1 bags Demi Sauce Mix (Knorr or Wagners Brand)

 

1 cup Water

 

3 oz Butter

 

¼ cup Red Onion (finely minced)

 

1 TBS Cracked Black Pepper

 

½ cup Brandy

 

2 cups Heavy Cream

 

To prepare:

 

1. In a small sauce pan place the Demi mix and water, whisk together all ingredients.

 

2. Bring mixture to a low boil, and then immediately reduce heat to simmer. Simmer for 2-3

 

minutes. Hold for later use.

 

3. In a sauce pan over medium heat, place butter and allow to melt, add minced red onion

 

and black pepper, cook for 1-2 minutes or until onions begin to soften.

 

4. Remove the pan from the heat and add the brandy, Demi sauce, and cream to onions,

 

carefully place pan back on heat, Caution: Mixture may flame up.

 

5. Bring mixture up to a low boil, immediately reduce heat and simmer for 8-10 minutes

 

until sauce has slightly thickened.

 

6. Hold warm until ready to use.