Homemade Steak Sauce ~ a creative way to make your own custom steak sauce at home, in your own kitchen! This diy steak sauce makes the perfect holiday gift.
I’m a label reader from way back, and I’ve always been particularly fascinated by steak sauce labels. They have the craziest laundry lists of ingredients ranging from molasses and pureed whole orange, to tamarind, clove, and dates. I’ve wanted to try to make my own version of A1 sauce for a while now,
I found glass sauce bottles online to bottle my homemade sauce, and I know the meat lovers on my list will appreciate this so much more than a plate of cookies.
Steak sauce is one of the most powerfully flavored sauces you’ll ever taste. That’s why I love it. It has complex, almost Byzantine layers of flavor. To formulate this recipe I just dove in head first, after carefully studying the labels of a couple of my favorite sauces, of course, and gathered up a bunch of likely ingredients. I added a few of my own ideas for good measure, like pomegranate juice and pomegranate molasses. My method was pretty casual, I just started adding and tasting until I got it exactly right. I wasn’t sure it was going to work at first, but the more I pressed on, the closer I got. I actually prefer my version to A1, which is pretty amazing. I know some people think it a sacrilege to use steak sauce on a good steak, and to those I would say… then use it on a good hamburger…but don’t pass this up.
The process is surprisingly simple — cook the ingredients for a short bit to combine them well, puree, and then strain. I started with a whole orange that is boiled to remove any excess bitterness in the peel, and then pureed. The result is an unusual flavor component. You can adjust the amount of any of the ingredients to your taste, but I encourage you to taste it as is first. I know it seems like an unlikely grouping, but the flavors combine to form a unique sweet, sour, tangy, umami experience. I had almost all of the ingredients already in the house, I had to buy the dates and the pomegranate juice, that’s all. (You can substitute raisins or prunes for the dates.)
This is a really fun project, and if you like steak sauce, I think you’ll love it.
I think this is such a great idea for those of you who want to go beyond the plate of cookies this year.
- 1 organic orange (for 2 heaping Tbsp puree, instructions below)
- 6 oz can of tomato paste
- 1 cup water
- 1/4 cup pomegranate juice
- 6 dates, pitted and chopped
- 1 Tbsp pomegranate molasses
- 3 Tbsp malt vinegar
- 1 Tbsp Worcestershire sauce
- 1 Tbsp tamarind paste
- 1 Tbsp soy sauce
- 1/2 tsp salt
- 1 clove garlic, peeled and chopped
- 1 Tbsp Dijon mustard
- 1 tsp hot chili sauce (I used Sriracha)
- 1/4 tsp ground cloves
- 1/4 tsp celery seed
- To make the orange puree, wash the orange well, and then put it in a pot and cover it with water. Bring to a boil and boil for 10 minutes. Remove the orange and cut in quarters, Remove any seeds, and then put the rest, peel and all, into the bowl of a food processor fitted with the metal blade. Pulse and then puree until the orange is smooth. One large orange will make enough puree for approximately 6 bottles of sauce. Set aside 2 heaping tablespoons of the puree for this recipe.
- Put everything else into am enameled or non-reactive pot, along with the 2 tablespoons of orange puree, and bring to a simmer. Simmer the sauce, stirring often, for about 5-7 minutes. Taste the sauce to determine if and how you want to adjust the seasonings. This sauce has more body and is less tart than A1. You can add more water to thin, and more vinegar for more tang, if you like.
- Cool the sauce and pour into a bottle. Refrigerate and use within 3 months.
- This recipe can be multiplied for larger amounts.