Homemade Steak Sauce
Homemade Steak Sauce is a dairy free recipe with 6 servings. One serving contains 83 calories, 2g of protein, and 0g of fat. For 62 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It is brought to you by The View from Great Island. If you have dijon mustard, water, garlic, and a few other ingredients on hand, you can make it. 175 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes about 45 minutes. It will be a hit at your valentin day event. With a spoonacular score of 48%, this dish is solid. Make-ahead Meal 3 Minute Steak Hoagies with Homemade Steak Sauce, Grilled Sirloin Steak Burgers with Homemade Steak Sauce, and Dinner Tonight: Skirt Steak with Homemade Steak Sauce are very similar to this recipe.
Servings: 6
Ingredients:
1/4 tsp celery seed
1 tsp hot chili sauce (I used Sriracha)
6 dates, pitted and chopped
1 Tbsp Dijon mustard
1 clove garlic, peeled and chopped
1/4 tsp ground cloves
3 Tbsp malt vinegar
1 organic orange (for 2 heaping Tbsp puree, instructions below)
1/4 cup pomegranate juice
1 Tbsp pomegranate molasses
1/2 tsp salt
1 Tbsp soy sauce
1 Tbsp tamarind paste
6 oz can of tomato paste
1 cup water
1 Tbsp Worcestershire sauce
Equipment:
pot
food processor
bowl
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Remove the orange and cut in quarters,
3. 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 A
4. 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.
Nutrition Information:
covered percent of daily need
