Michael's Steak Sauce
Michael's Steak Sauce
- Level: Easy
- Yield: 6 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 287
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 60
- Dietary Fiber
- 3
- Sugar
- 46
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 795
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Level: Easy
- Yield: 6 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 287
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 60
- Dietary Fiber
- 3
- Sugar
- 46
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 795
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
2 tablespoons extra-virgin olive oil
1/2 cup onion, minced
1/2 cup tomato paste
1 1/2 cups raisin paste or whole raisins
4 1/4 cups cold water
1 tablespoon garlic, minced
1 1/4 cups balsamic vinegar
5 tablespoons applesauce
5 tablespoons roasted garlic paste
1 1/2 teaspoons mustard powder (dried mustard)
1/4 cup corn syrup
3 tablespoons Worcestershire sauce
3 tablespoons salt
1 teaspoon freshly ground pepper
Directions
- Place extra-virgin olive oil in large sauce pot over medium high heat, add onions and reduce heat to medium. Saute onions until golden brown then add tomato paste, cook for 1 minute. Turn heat back to high, add remaining ingredients with exception of salt and pepper. Bring to a boil, reduce heat to medium and simmer ingredients for 10 to 15 minutes.
- Remove pot from heat, place into blender* and puree until smooth. Add salt and pepper.
- If the mixture is not smooth enough add a few teaspoons of water and puree until smooth.
Cook’s Note
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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