In the French language the word “sauce” is used to describe a condiment used to make our food more appetizing. Variations can be served on top, mixed in, or on the side of a dish. They can be hot, room temperature, or cold. Sauces go way back in culinary history, and of course we can include salad dressings in talking about sauces. After all, salad dressing is simply sauce for your salad. Right? Salad dressings can be traced back to ancient Egyptian and Babylonian times when they used vinegar, oil, and spices to dress greens-much like we do today. Gravy like sauces date back Roman times. Back then they would drown dishes in gravies or sauces to the point that no one would even know exactly what they were eating. The main purpose of a sauce coating any meat or fish item was to actually mask the questionable freshness and disguise any foul taste due to lack of refrigeration. I’m sure death by entrée was not an uncommon thing back then.
Thankfully, at some point, the purpose a sauce served with food shifted from masking and overpowering the item it was paired with, to enhancing and elevating a dish’s flavors. The French took the job of “saucier” to whole new levels and became masters at sauce making. Chefs and cooks would dream up sauces and dressings using what became known in the 18th century as the 5 “Mother Sauces” as their base. These include: Béchamel (white), Veloute (blond), Brown, Hollandaise, and Tomato. In modern times it seems readymade store bought sauces are the norm.
However, at The Steer, Lake Effect Diner, and Dug’s Dive we pride ourselves on taking the time to create and serve our own house made dressings, sauces, and dips and we take our inspiration from many different food cultures. French, Asian, British, Italian, and Latino influences can be seen throughout all of our menus. For our salads we offer Blue Cheese-regular and chunky, Caesar, Ranch, Honey Mustard, Balsamic, Cranberry Vinaigrette, and Vegan Hemp Ranch. To pair with your tacos and nachos we have our own Fresh Made Guacamole, Pico De Gallo, Mango Salsa, Pastor, Serrano, and Mole Sauces. In the mood for some wings? Try them tossed in our Classic Buffalo Style Hot Sauce, Sicilian, Chili Lime, or BBQ Sauces. The ever-popular Fried Calamari at both The Steer and The Dive are done in our Chili Lime Sauce as well. The Marinara served with our Stuffed Banana Peppers and Pastas? All house made of course. Naturally we make all our gravy and Au Jus at all 3 restaurants as well. Try our famous Red Eye Gravy at the Lake effect Diner served over shaved ham with eggs, crispy home fries, and toast. You wont be disappointed. At The Steer let us even satisfy your sweet tooth with our regular Caramel and Vegan Caramel Date Sauces.
So whether you are the type who loves to drown your food in some great sauce, or you are more of a dressing on the side type of eater, we have you covered (pun intended) with our own fresh creations.