About Peter Luger Sauce at the Fancy Food Show
Peter Luger Steak Sauce
Now you can enjoy the taste of world-famous Peter Luger's Old Fashioned Steak Sauce
From Linda Eckhardt's Guide to America's Best Foods, "This is the best. Their own steak sauce is not only great on steak, but also served on slabs of red ripe tomatoes. You can't do without this. They only began selling their sauce after customers begged. We love this sauce on hamburgers. We love it on chicken.
The taste is somewhere between cocktail sauce - it's spicy with horseradish and traditional steak sauce - being a rich brown color. The sauce is fat-free. It tastes so good you won't mind."
Here you'll find different suggestions for cooking from customers like yourself using our famous Peter Luger Sauce, not to mention ideas on how to prepare some of the finest meat around - Peter Luger Steaks! This will give you an idea as to how customers have used our products in the past and not just for steaks but for many other meals as well. Give'em a try and let us know how they were. Email us with any feedback or questions you have.
Peter Luger Sauce is a fabulous marinade for your favorite meat, pork or poultry. Marinade should be used for about one hour before broiling or baking.
Mix Peter Luger Sauce into your meatloaf or hamburger meat for extra flavor.
Combine Peter Luger Sauce with two parts mayonnaise for a tangy Russian Dressing.
Add horseradish to Peter Luger Sauce and serve with shrimp as a zesty cocktail sauce.
For wonderful flavor use Peter Luger Sauce on eggs instead of ketchup.
Peter Luger sauce on whitefish salad is out of this world!
Peter Luger Steak House
178 Broadway (Driggs Ave.), Brooklyn 718-387-7400
"Devout" carnivores go on "pilgrimages" to this "venerable" Williamsburg cow "Valhalla" that's our surveyors' choice as the No. 1 steakhouse in NYC for the 23rd year running; its "matchless" "marbled beef" is of such "juicy" "perfection" that fans freely forgive the "crusty" service and "macho" "Bavarian beer hall" setting; they also say "fugeddabout the menu" and stick with those porterhouses, and "bring lots of cash" to cover those plastic-less "prime" prices.