Steak Sauce

That well-known national brand of steak sauce, the one that's been around for decades, is so good but it's so expensive! You can make an authentic replica of that well-known sauce, hopefully for much less, using this recipe.

There are many imitation steak-sauce recipes on the Internet which use extraneous ingredients not found in the original sauce. This recipe hews closely to the ingredient list found on the bottle of the original sauce, except for one. The original sauce lists an unidentified "spice" on the label. One astute chef conjectured that it might be allspice, and I'm inclined to agree. Allspice is a good fit for this sauce and I think it adds a lot to the authenticity of the recipe, hence its inclusion. We'll never have an exact duplicate of the original sauce without the actual recipe, which is likely shrouded in corporate secrecy. The best we can do is to make a sauce which comes very close and is satisfying. The sauce base: tomato paste, tomato sauce, ketchup and vinegar, seem to get us pretty close in flavor and texture to the genuine sauce.

I've found it helpful to put the raisins and onion flakes into a metal tea ball. This will aid greatly in removing those ingredients from the finished sauce.

6 oz can tomato paste
1 C (8 oz can) tomato sauce

1 C vinegar (A.1. sauce was originally made with malt vinegar but I have a slight preference for white vinegar)

C ketchup
12 raisins
2 garlic cloves cut into quarters
C dried onion flakes
tsp celery seed
tsp salt
1 tsp allspice
tsp dehydrated orange peel

Copyright Chris Clementson