Sansaire Steak Aging Sauce

Sous vide is a great way to make a decent cut of steak taste great. And this aging sauce takes it to a new level. Just put in a tablespoon or two into the bag with the steak before sealing, and the steak comes out with a depth of flavor that's a real pleasure. Not exactly the same as dry aging a steak for a month, which affects the texture, etc., but with that in mind, it's a wonderful, and very easy, addition to the kitchen.

Update about my review:I didn't like it ; but after I give my steak to my friends they love it and say it's so tasty and beefy like flavour, and I didn't tell them what in they steak ; so I can it's different from person to person .The smell is awful ; but it's not stop me from trying it with my steak and chicken breastAfter I sous vide my steak and chicken, and sear it in pan , still the smell of fish it's so overwhelming , I can not eat it , without puke

Once you open the souse vide pouch and smell the awful fishy aroma you'll know what I mean by awful... I did two steak at the same time , one with this product, another without... The steak without this stuff won the taste test hands down.. Don't buy this, you'll thank me later. $25 drain pour

Tried it with hamburgers. Sorry I couldn't get pass the fish odor. Didn't have the nerve to try it on a $ 15.00 ribeye. (Using with a Anova cooker.)

I don't love it, but I don't hate it either. Could I do without it? With another seasoning yes. Was it tasty? Yes, but the flavor is not something I found particularly memorable. Like most of the reviewers noted, the main ingredients are soy sauce and fish sauce, so it's nothing groundbreaking. That said, I purchased this when I was in a pinch and needed some quick marinade, and it did the job. However, I wouldn't call this a staple in my pantry. Is it worth the price? It is if you need something right now, but it's something I would pass up if I had more time to plan. But to each their own. Worth the try if you can spare the money.

When tasted raw, the taste profile is a umami bomb reflecting its primary ingredients (fish sauce, soy sauce, molasses and worcestershire sauce), with perhaps the fish sauce dominating a tad too much). However in cooked food its a good deal subtler but effective, delivering a good meaty punch. Overall I really like using this on steaks, but its too pricey for use in larger volumes. Using a slug of balsamic with a slug of kepis manis (or soy paste, or any of the thicker versions of soy sauce) is just as effective for sauces and stews and a lot cheaper.

I think it adds a lot to Sous Vide Steaks, my wife, not so much

This is really really good. I am blown away in a good way. My Sansaire kitchen toy is among my favorites and you can ONLY have a perfect steak using it along with this sauce. A bit pricey but, honestly, you do get what you pay for. In this case you get a lot more!