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[Kristin Meredith]

Caught the end of a Cook's Country where they were cooking a round roast and made a "zip sauce" to go with it.  I had never heard of Zip Sauce so started looking it up.  I guess it maybe started in Detroit?  The Cook's Country recipe was based primarily on butter and Worcestershire sauce and herbs.  It seems other might also add beef stock.

Anyone made this before?  had before?  Would it be good with the rib roast we are making for Christmas dinner?

[pmillen]

I'm dead in the water.

[W6YJ]

KeyIngredient.com gas a recipe for Zip Sauce that contains butter an Worcester sauce.

[elenis]

I haven't had it before, but it looks like it started in Detroit and is a steak sauce. In an article I just read about it "The history of Zip Sauce starts with Mario Lelli, who owned and operated a high-end Italian restaurant along Woodward Avenue that opened in 1939. As the story goes, Lelli’s restaurant was a hot spot where northern Italian recipes reigned supreme. But what made it a household name was its steaks and famous Zip Sauce. People came from far and wide to eat at Lelli’s and savor the Zip Sauce. Its popularity grew to the point where other restaurants started making their own version". The most common recipe seems to be:

1 teaspoon crushed dried rosemary
1⁄4 teaspoon dried leaf thyme, rubbed between fingers til fine
1⁄4 teaspoon garlic powder
1 teaspoon dry parsley flakes
1⁄4 lb butter, melted
1 teaspoon salt
1 tablespoon Dijon mustard
1⁄2 teaspoon coarse black pepper
1 1⁄2 tablespoons Worcestershire sauce
1⁄4 teaspoon ground cumin
1⁄8 teaspoon cayenne pepper
1⁄8 teaspoon white pepper

Sounds like it might be a good sauce. Thanks for letting us know it existed Kristin.

[Bar-B-Lew]

I like every ingredient in that sauce.  It seems like I may enjoy it.  If you make it, please post some pics of what the final sauce looks like.

[pmillen]

So, it's a sauce to put on steak?

I wonder if it adds to, or masks, the steak's flavor?

[Kristin Meredith]

So, it's a sauce to put on steak?

I wonder if it adds to, or masks, the steak's flavor?

I guess a sauce for steak, but Cook's Country was using it as a sauce (like an au jus) for the round roast beef they cooked.  I also wonder if it adds to or masks, that's why I was hoping someone had experience with it.