David Turin is the owner and executive chef of David's Restaurant.

Here are three of his signature sauces.

David’s Restaurant

David’s Signature Steak Sauce

Yield: 1 Quart


1 1/4 C vegetable trimmings – onions, carrots celery, peppers etc.

3 C Ketchup

¾ C Worcestershire sauce

1 t Fennel seed

1 t Mustard seed

¾ C Roasted garlic

2 ½ T Dijon mustard

1 T Red wine vinegar

2 t Salt

1 t Black pepper

½ C Water

Method of Preparation:

Blend all ingredients in blender, adding water to attain desired thickness.

David’s Restaurant

Chimichurri Sauce

Yield: 1 ½ C


1C Parsley

2 T Fresh oregano leaves

½ C Olive oil

3 T Red wine vinegar

2 T Fresh lemon juice

3 Cloves garlic

1 t Red pepper flakes

3/4 t Cumin

3/4 t Salt

½ t Black pepper

Method of Preparation:

1. Combine all ingredients in food processor or blender until fairly smooth.

David’s Restaurant

“Bearnaise” Aioli

Yield: 1 ½ C



1 T Shallot, minced

1 T Dried tarragon

3 T Red wine

3 T Red wine vinegar


2 Egg yolks

3 T Lemon juice

2 T Water

1 t Salt

½ t Cayenne pepper

3/4 C neutral oil like canola oil or grape seed

¼ C Extra-virgin olive oil


2 T Chopped parsley

Method of Preparation:

1. Combine all reduction ingredients in a small sauce pan and bring to boil. Reduce until almost completely dry.

2. Combine the egg yolk, lemon, water, salt, and cayenne in a blender cup and start blender.

3. Slowly add in the oils, being careful to fully incorporate the oil.

4. Transfer aioli to a mixing bowl and stir in the reduction and the chopped parsley.