I know a lot of folks aren't fans of steak sauces, but this is a great home made "A1" style sauce that could be a springboard to glazes and other sauces (EG add demi glace to it). Came across this one over the weekend and loved the results. Thought I'd share.
1â„2 cup cold water
1â„4 cup raisins
1â„2 cup aged balsamic vinegar
1â„4 cup Worcestershire sauce
1â„4 cup ketchup
1â„4 cup Dijon mustard (no substitutes!)
1 pinch cayenne pepper
1â„4 teaspoon black pepper
1 garlic clove, cut in half but not crushed
Combine in a small saucepan and simmer for 15 minutes. Strain with a fine mesh strainer and use the back of a spoon to press on the raisins and extract all their juice. Cool and refrigerate.
Omaha Steak Co. Top Sirloins, grilled brocollini and potatoes au gratin.
1â„2 cup cold water
1â„4 cup raisins
1â„2 cup aged balsamic vinegar
1â„4 cup Worcestershire sauce
1â„4 cup ketchup
1â„4 cup Dijon mustard (no substitutes!)
1 pinch cayenne pepper
1â„4 teaspoon black pepper
1 garlic clove, cut in half but not crushed
Combine in a small saucepan and simmer for 15 minutes. Strain with a fine mesh strainer and use the back of a spoon to press on the raisins and extract all their juice. Cool and refrigerate.
Omaha Steak Co. Top Sirloins, grilled brocollini and potatoes au gratin.
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