In Amsterdam, steakhouses offer a rich variety of sauces that pair perfectly with your steak. From classic French sauces like bรฉarnaise and hollandaise to modern international variations such as chimichurri and Asian soy sauces. The most popular choices remain traditional pepper sauce, mushroom sauce, and bรฉarnaise, but more and more restaurants are experimenting with house-made specialties and seasonal creations that elevate the steak experience to a higher level.
What Classic Sauces Do Amsterdam Steakhouses Serve?
The classic sauces you’ll encounter in Amsterdam steakhouses have their roots in French cuisine and have been favorites among meat lovers for decades. These traditional sauces form the foundation of every good steak menu and are carefully prepared according to authentic recipes.
Bรฉarnaise tops the list as the queen of steak sauces. This creamy emulsion of egg yolks, butter, tarragon, and shallots has a refined, slightly acidic flavor that harmonizes perfectly with the rich character of beef. The sauce is traditionally served warm and melts beautifully over your steak.
Hollandaise, bรฉarnaise’s closest relative, offers a milder variant with lemon instead of vinegar. This velvety sauce pairs excellently with more tender steaks like filet mignon. The preparation requires skill, as the temperature must be precisely right to achieve the perfect emulsion.
Pepper sauce remains an absolute classic that you’ll find in virtually every Amsterdam steakhouse. The combination of green or black peppercorns, cognac, cream, and jus creates a spicy, warm sauce that particularly complements entrecote and ribeye. The intensity varies by restaurant, from mild to fiery.
Mushroom sauce appeals to those who love earthy, umami-rich flavors. Sautรฉed mushrooms, shallots, garlic, and cream form the base of this comforting sauce. Some chefs add a splash of madeira or cognac for extra depth.
What Modern and International Sauces Do You Encounter?
Amsterdam steakhouses increasingly embrace international influences, resulting in an exciting selection of modern sauces. These worldly additions enrich the traditional steak experience with new flavor dimensions and textures.
Chimichurri from Argentina has conquered a permanent place on menus in recent years. This vibrant green sauce of parsley, cilantro, garlic, olive oil, and vinegar brings a fresh, herbal note that works fantastically with grilled steaks. The texture varies from coarsely chopped to finely pureed.
Salsa verde, the Italian counterpart, combines parsley with anchovies, capers, and lemon. This bright, salty sauce contrasts beautifully with the fatty character of ribeye or cรดte de boeuf. It’s a lighter option for those wanting to avoid heavy cream sauces.
Asian influences appear in soy sauces with ginger, sesame, and miso. These umami bombs elevate especially thinner-cut steaks like bavette or hanger steak to a higher level. The sweet-salty balance with a hint of ginger warmth pairs surprisingly well with beef.
Truffle sauces have made their entrance in the higher-end segment. The earthy, intense flavor of black truffle combined with butter or cream creates a luxurious experience. These sauces are used sparingly due to their powerful flavor and naturally the price of truffle.
How Do You Choose the Perfect Sauce for Your Steak?
Choosing the right sauce for your steak is an art that can make or break your taste experience. The perfect combination depends on various factors such as the type of meat, preparation method, and naturally your personal preference.
With tender, delicate steaks like filet mignon, subtle sauces work best. A classic bรฉarnaise or light truffle jus keeps the fine meat flavor intact while offering an elegant addition. For fattier cuts like ribeye or entrecote, you can choose more robust sauces with pepper or chimichurri that cut through the fat.
The doneness of your meat also plays an important role. With a rare or medium-rare steak, you don’t want to overpower the natural meat juices. A simple jus or spoonful of bรฉarnaise suffices. With well-done steaks, which can be drier, a creamy sauce helps add moisture and flavor.
Always taste a bite of your steak without sauce first. This way you experience the pure meat flavor and can better assess which sauce would be a nice complement. Start with a small amount of sauce on the side of your plate, so you maintain control over the flavor balance.
| Steak Type | Recommended Sauces | To Avoid |
|---|---|---|
| Filet mignon | Bรฉarnaise, hollandaise, light jus | Heavy pepper sauce, strong chimichurri |
| Ribeye | Pepper sauce, chimichurri, mushroom sauce | Too delicate sauces that get lost |
| Entrecote | Bรฉarnaise, cafรฉ de Paris butter, pepper sauce | Too sweet sauces |
| Bavette | Chimichurri, salsa verde, Asian sauces | Heavy cream sauces |
Why Do Some Steakhouses Make Their Own Sauces?
House-made sauces form the calling card of a quality steakhouse. The artisanal process behind these sauces contributes to the restaurant’s unique identity and significantly enhances the overall dining experience.
Fresh ingredients make the difference between a good and an exceptional sauce. Daily-fresh herbs, house-made stocks, and seasonal products give sauces a vibrancy that ready-made variants lack. A house-made bรฉarnaise with fresh tarragon tastes completely different from one from a package.
Seasonal variations offer chefs the opportunity to experiment. In spring you see wild garlic sauce appear, in autumn mushroom sauces with chanterelles or porcini. This changing selection keeps the menu exciting for returning guests.
Preparing sauces in their own kitchen gives complete control over flavor, texture, and consistency. Chefs can perfectly tune their sauces to their specific meat selection and preparation method. A pepper sauce can have exactly the right balance of cream, cognac, and pepper that fits the house style.
The theatrical value of freshly prepared sauces shouldn’t be underestimated. Guests appreciate the craftsmanship and care that goes into every detail. The story behind a sauce, the origin of ingredients, and the preparation method contribute to the total experience.
Where Do You Find the Best Steak Sauces in Amsterdam?
Amsterdam has various premium steakhouses that excel in their sauce offerings. From traditional establishments to modern concepts, each with their own specialties and house-made creations that pair perfectly with their meat selection.
In the higher-end segment, you’ll find restaurants that make their sauces completely in-house. These establishments invest in skilled cooks who master classic French sauces but also dare to innovate with international influences. The best addresses often have a dedicated sauce chef who focuses entirely on this craft.
We at Vlees & Co in Amsterdam-Noord are known for our authentic approach to steak preparation. Our expertly prepared sauces are made fresh daily and perfectly matched to our premium meat such as USA Prime and Japanese Wagyu. Our meat sommeliers are happy to advise you on the ideal sauce combination for your chosen steak.
The trend in Amsterdam moves toward more transparency about ingredients and preparation methods. More and more steakhouses share their sauce recipes or offer masterclasses. This fits with guests’ growing interest in the origin and preparation of their food.
For the ultimate steak experience in Amsterdam, it’s worth exploring different restaurants. Each establishment has its own interpretation of classics and unique house specialties. Visit our restaurant in Amsterdam to discover our selection or check out our menu for an overview of our sauces and meat specialties.
Frequently Asked Questions
Can I make professional steak sauces at home like in restaurants?
Yes, most classic steak sauces can be made at home with the right ingredients and technique. Start with simple sauces like pepper sauce or mushroom sauce before attempting emulsion sauces like bรฉarnaise. Invest in good base ingredients like fresh herbs, real butter and quality stock, and take time to practice the techniques.
How much sauce should I order with my steak and when should I serve it?
Usually order one portion of sauce (about 50-75ml) per steak and ask for it served separately. Taste your steak first without sauce, then add small amounts per bite. Never pour all sauce over your meat, but dip or spoon per slice. When sharing a large steak like cรดte de boeuf you can easily order 2-3 different sauces.
Which sauces pair best with alternative meat types like game or lamb?
For game like venison or wild boar, fruity sauces with cranberries, red wine or port work excellently. With lamb, mint sauce is classic, but harissa-yogurt or rosemary jus also pairs perfectly. Always ask for the chef's recommendation, as game meat often has seasonal sauces specially matched to the flavor.
Are there good vegan or lactose-free alternatives for classic steak sauces?
More and more Amsterdam steakhouses offer plant-based alternatives. Chimichurri and salsa verde are naturally vegan. For creamy sauces some restaurants use cashew cream or coconut milk. Ask specifically for allergen information, as many restaurants can adapt sauces or have special alternatives available.
What is the difference between jus, sauce and butter with steak?
Jus is the natural cooking juices from meat, often lightly diluted and reduced. Sauce is thicker and more complex, made with cream, wine or stock plus aromatics. Compound butters like cafรฉ de Paris butter melt over warm meat and add flavor without changing texture. Each has its own function: jus for pure meat flavor, sauce for richness, butter for a subtle flavor layer.
How do I know if a steakhouse really makes fresh sauces or uses ready-made products?
Watch for several signals: fresh bรฉarnaise has a light, airy texture and clear tarragon flavor. House-made sauces vary slightly in consistency and color per preparation. Feel free to ask about preparation or daily specials. Premium steakhouses are proud of their craft and gladly share details about their sauces.