A-01 Sauce By Chef John With My Tweets Noted
From Semigourmet53 8 years ago
- 20 minutes to make
- Serves 4 @ 2 T each
this is rich and kind of a balance of sweet and sour if you will. Hint of wine flavor, and very complimentary to beef.
Ingredients
- 1/2 cup cold water shopping list
- 1/4 cup raisins shopping list
- 1/2 cup aged balsamic vinegar. I say aged because it tends to be a higher quality. This is going form the base, the sweet and sour of this great steak sauce. The whole idea of a steak sauce is to bring out the meaty favor in whatever you serve this with. shopping list
- 1/4 cup Worcestershire sauce shopping list
- 1/4 cup ketchup. It will give us a nice color and also sweetness and acidity. shopping list
- 1/4 cup Dijon mustard. Don't substitute or you won't get the same product. shopping list
- a pinch of cayenne for some heat shopping list
- 1/4 teaspoon black pepper shopping list
- 1 garlic clove cut in half. Don't crush it; we just want a hint of garlic. shopping list
How to make it
- 1 Combine the Steak Sauce Ingredients; mix well, and put that on the stove on low heat . Bring to a simmer that for 15 minutes. When I say low simmer, I mean we want the bubbles just breaking the surface. You don't want a rolling boil or it may get too thick.
- 2 After 15 minutes, strain this through a fine mesh strainer. Ssing the back of a teaspoon squeeze out all the juice.
- 3 Let this cool completely before you adjust the seasonings. If you season this hot, it will taste different when it's cold. So, once it's cool, then taste for salt and pepper.
- Notes: Next time I will puree the garlic and raisins into the steak sauce, also will add a little onion and maybe some caramel color for flavor or just bump up the Worcestershire sauce a little.
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