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Homemade Steak Sauce

The taste of commercially-prepared steak sauce is so assertive that no one in my family will go near it. But this easy sauce (based on my favorite chili sauce from Heinz) is just spicy enough and tastes so great that we even prefer it to ketchup on our burgers. When served just a little warm, the rich taste will enhance the most succulent cuts of steak and perk up the flavor of simple broiled or roast chicken. Also, a jar of this wonderful sauce makes a delectable house gift during barbecue season. Don’t hesitate to double or even triple the ingredients; the sauce can be refrigerated for up to two months.  

 

Any time I’ve suggested a tool, a piece of equipment, or a culinary term that’s unfamiliar to you, you can go to Kitchen Management for more information.

Special Equipment   

  • Small non-reactive saucepan

For the steak sauce:  

  • 2/3 cup bottled chili sauce (not Asian chili paste: look in the aisle with the ketchup)
  • 1 tablespoon cider vinegar
  • 1 tablespoon packed brown sugar
  • 1 tablespoon unsulphured molasses
  • 1/4 teaspoon Worcestershire sauce
  • Freshly ground black pepper to taste

1. To assemble the sauce: Combine all ingredients (except the pepper) in a small non-reactive heavy-bottomed saucepan over medium-low heat. Bring mixture to a simmer and reduce heat to low. Simmer gently (uncovered) until flavors have combined and mixture has thickened, about 10 minutes. Remove from heat and add a generous amount of freshly ground black pepper. Let cool to just warm or room temperature before serving.  

2. To store: Store any remaining sauce well covered in the refrigerator. Bring sauce to room temperature or warm slightly before serving.  


SHOPPING LIST  

At-a-Glance Reminder of Ingredients  

For the steak sauce:  

  • 2/3 cup bottled chili sauce (not Asian chili paste: look in the aisle with the ketchup)
  • 1 tablespoon cider vinegar
  • 1 tablespoon packed brown sugar
  • 1 tablespoon unsulphured molasses
  • 1/4 teaspoon Worcestershire sauce
  • Freshly ground black pepper to taste

From the supermarket shelf:  

  • Bottled chili sauce
  • Cider vinegar
  • Brown sugar (soft, not granulated)
  • Molasses
  • Worcestershire sauce
  • Black pepper
Comments (1)

1 Comment »

  1. Here’s a pat on the back for your good work. Have you occasionally pondered adding some added photos?

    Comment by Chartered Surveyors — September 3, 2011 @ 7:58 am

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