Here are some recipes for steak sauce.
Steak Sauce
1 ¼ cups ketchup
2 tablespoons prepared yellow mustard
2 tablespoons Worcestershire sauce
1 ½ tablespoons apple cider vinegar
4 drops hot pepper sauce (e.g. Tabasco™)
½ teaspoon salt
½ teaspoon ground black pepper
Directions
Gather all ingredients.
Mix together ketchup, mustard, Worcestershire sauce, vinegar, salt, pepper, and hot pepper sauce in a medium bowl.
Transfer to a jar and refrigerate until needed.
I use Delmonte Ketchup because I find Heinz to be a bit sweeter.
https://www.allrecipes.com/recipe/86516/steak-sauce/
Devil's Steak Sauce
A brilliant steak sauce that really brings out the flavor of any type of grilled steak. It's best with eye fillet or Scotch steaks. Raspberry jam is the wildly inventive twist that really makes this sauce unique.
Ingredients
2 tablespoons raspberry jam
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce
2 tablespoons malt vinegar
5 drops hot pepper sauce
salt and freshly ground black pepper to taste
Directions
In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.
https://www.allrecipes.com/recipe/25441/...eak-sauce/
Almost Heinz 57 Steak Sauce Recipe
Serves: 4 cups Hands On Time: 1 hour and 15 minutes Total Time: 1 hour and 15 minutes
Ingredients
1/4 cup extra-virgin olive oil
1 small yellow onion, diced
1 poblano pepper, seeded and diced
2/3 cup raisins 3 cloves garlic, peeled and coarsely chopped
1 tablespoon peeled and chopped ginger
5 anchovy fillets
1 tablespoon kosher salt
1 tablespoon smoked paprika
2 teaspoons ground coriander
1 teaspoon freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1 (8-ounce) can tomato paste
1 cup ketchup
1 cup Dijon mustard
3/4 cup balsamic vinegar
1/2 cup Worcestershire sauce
1/2 cup orange juice
1/2 cup bourbon
1/2 molasses
1/2 cup water
Instructions
Heat a large pot over medium heat. Add the oil, followed by the onion and poblano.
Cook, stirring frequently, until the vegetables have softened, about 5 minutes.
Add the raisins, garlic, ginger and anchovies and cook, stirring, until fragrant, about 1 minute.
Add the salt, paprika, coriander, pepper, mustard, cumin and allspice and cook, stirring, until fragrant, about 1 minute.
Add the tomato paste and cook, stirring constantly, until the mixture turns rust-colored, about 5 minutes.
Stir in the Dijon, balsamic, Worcestershire, orange juice, bourbon, molasses and water. Bring to a simmer, reduce the heat to low and continue to simmer until the mixture has thickened slightly, about 45 minutes.
Using an immersion blender, pureé until the sauce is smooth and thick. (Alternatively, transfer the mixture in batches to a standing blender and puree until smooth and thick.) Let cool and store in the refrigerator until ready to serve. B
2 Sauce (a.k.a. Almost A1 Sauce)
Serves: 1 cup
Hands On Time: 45 minutes Total Time: 45 minutes
Ingredients
1 cup Worcestershire sauce
1 cup water
1 cup balsamic vinegar
3/4 cup raisins
1/2 cup ketchup
1/2 cup Dijon mustard
1/2 cup orange juice
1/2 cup peeled garlic cloves, smashed 1 teaspoon celery seed Kosher salt and freshly ground black pepper
Instructions
In a large saucepan, combine the Worcestershire, water, balsamic, raisins, ketchup, Dijon, orange juice, garlic and celery seed and place over medium heat. Bring to a simmer and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, 30 to 40 minutes.
Remove from the heat and pour through a fine mesh strainer, pressing on the raisins and garlic to press as much of their soft pulp through the strainer as possible. Season to taste with salt and pepper. Let cool and store in the refrigerator until ready to serve.
About the recipe What’s in a name? This is our version of the popular A1 steak sauce, and without knowing any of their trade secrets, we think it’s a darn good imposter. Allowing the raisins to fully bloom in the liquid, then pressing the pulp through a strainer will add extra body and thickening power to the sauce.
https://www.allrecipes.com/recipe/86516/steak-sauce/
Steak Sauce
1 ¼ cups ketchup
2 tablespoons prepared yellow mustard
2 tablespoons Worcestershire sauce
1 ½ tablespoons apple cider vinegar
4 drops hot pepper sauce (e.g. Tabasco™)
½ teaspoon salt
½ teaspoon ground black pepper
Directions
Gather all ingredients.
Mix together ketchup, mustard, Worcestershire sauce, vinegar, salt, pepper, and hot pepper sauce in a medium bowl.
Transfer to a jar and refrigerate until needed.
I use Delmonte Ketchup because I find Heinz to be a bit sweeter.
https://www.allrecipes.com/recipe/86516/steak-sauce/
Devil's Steak Sauce
A brilliant steak sauce that really brings out the flavor of any type of grilled steak. It's best with eye fillet or Scotch steaks. Raspberry jam is the wildly inventive twist that really makes this sauce unique.
Ingredients
2 tablespoons raspberry jam
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce
2 tablespoons malt vinegar
5 drops hot pepper sauce
salt and freshly ground black pepper to taste
Directions
In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.
https://www.allrecipes.com/recipe/25441/...eak-sauce/
Almost Heinz 57 Steak Sauce Recipe
Serves: 4 cups Hands On Time: 1 hour and 15 minutes Total Time: 1 hour and 15 minutes
Ingredients
1/4 cup extra-virgin olive oil
1 small yellow onion, diced
1 poblano pepper, seeded and diced
2/3 cup raisins 3 cloves garlic, peeled and coarsely chopped
1 tablespoon peeled and chopped ginger
5 anchovy fillets
1 tablespoon kosher salt
1 tablespoon smoked paprika
2 teaspoons ground coriander
1 teaspoon freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1 (8-ounce) can tomato paste
1 cup ketchup
1 cup Dijon mustard
3/4 cup balsamic vinegar
1/2 cup Worcestershire sauce
1/2 cup orange juice
1/2 cup bourbon
1/2 molasses
1/2 cup water
Instructions
Heat a large pot over medium heat. Add the oil, followed by the onion and poblano.
Cook, stirring frequently, until the vegetables have softened, about 5 minutes.
Add the raisins, garlic, ginger and anchovies and cook, stirring, until fragrant, about 1 minute.
Add the salt, paprika, coriander, pepper, mustard, cumin and allspice and cook, stirring, until fragrant, about 1 minute.
Add the tomato paste and cook, stirring constantly, until the mixture turns rust-colored, about 5 minutes.
Stir in the Dijon, balsamic, Worcestershire, orange juice, bourbon, molasses and water. Bring to a simmer, reduce the heat to low and continue to simmer until the mixture has thickened slightly, about 45 minutes.
Using an immersion blender, pureé until the sauce is smooth and thick. (Alternatively, transfer the mixture in batches to a standing blender and puree until smooth and thick.) Let cool and store in the refrigerator until ready to serve. B
2 Sauce (a.k.a. Almost A1 Sauce)
Serves: 1 cup
Hands On Time: 45 minutes Total Time: 45 minutes
Ingredients
1 cup Worcestershire sauce
1 cup water
1 cup balsamic vinegar
3/4 cup raisins
1/2 cup ketchup
1/2 cup Dijon mustard
1/2 cup orange juice
1/2 cup peeled garlic cloves, smashed 1 teaspoon celery seed Kosher salt and freshly ground black pepper
Instructions
In a large saucepan, combine the Worcestershire, water, balsamic, raisins, ketchup, Dijon, orange juice, garlic and celery seed and place over medium heat. Bring to a simmer and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, 30 to 40 minutes.
Remove from the heat and pour through a fine mesh strainer, pressing on the raisins and garlic to press as much of their soft pulp through the strainer as possible. Season to taste with salt and pepper. Let cool and store in the refrigerator until ready to serve.
About the recipe What’s in a name? This is our version of the popular A1 steak sauce, and without knowing any of their trade secrets, we think it’s a darn good imposter. Allowing the raisins to fully bloom in the liquid, then pressing the pulp through a strainer will add extra body and thickening power to the sauce.
https://www.allrecipes.com/recipe/86516/steak-sauce/
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