Rosemary Hot Sauce Pan Sauce for Steak & Vegetables

Make a savoury pan sauce with HOFFEE Rosemary Inferno Toffee Hot Sauce, garlic and butter or olive oil. Its rosemary, cardamom and toffee flavour pairs with steak, chicken, mushrooms and roasted vegetables.

Rosemary Inferno pan sauce

Use this simple method after cooking your main dish, or make the sauce in a separate pan. Start with the smaller amount of hot sauce and adjust to taste.

Ingredients

• 1–2 tbsp Rosemary Inferno toffee hot sauce
• 1 tbsp olive oil or butter
• 1 clove garlic, finely minced
• 1–2 tbsp pan drippings, stock or water
• Fresh rosemary, optional, for garnish
• Salt to taste

Instructions

1. Warm the olive oil or butter in a pan over medium heat. Avoid letting it scorch.
2. Add the garlic and cook for 10–15 seconds, just until fragrant.
3. Stir in 1 tbsp Rosemary Inferno and warm gently.
4. Add the pan drippings, stock or water a little at a time, stirring until the sauce is glossy and reaches your preferred consistency.
5. Taste and add more Rosemary Inferno or salt if needed. Remove from the heat when the sauce lightly coats the back of a spoon.

What to serve with rosemary hot sauce

• Steak: spoon over sliced steak or try our Rosemary Inferno BBQ steak skewers.
• Chicken: add a small spoonful to cooked chicken thighs or rotisserie chicken.
• Vegetables: toss with roasted potatoes, carrots or mushrooms just before serving.
• Lentils: stir a little through warm lentils, then adjust the seasoning.

Tips for balancing the sauce

Add liquid gradually so the pan sauce stays smooth. If the flavour is too intense, use less hot sauce and increase the butter or stock to taste. Gentle warming blends the ingredients; it does not remove the pepper heat.

Compare the full range in our hot sauce heat and flavour guide. For more meal ideas, browse our hot sauce recipes, shop Rosemary Inferno or choose a HOFFEE variety pack.