How to make it

  • Melt butter in large skillet over medium heat. Add shallots and saute 3-4 minutes, until soft and translucent. Do not brown.
  • Sprinkle in the cornstarch, stir to blend and cook, stirring constantly, until it begins to bubble.
  • Add vinegar, ketchup, mustard, orange juice, molasses, thyme and sage and stir to combine. Add blueberries and stir.
  • Raise heat to medium-high and bring to boil. Reduce heat to a simmmer and cook, stirring often, about 15 minutes until thickened and glossy. Season with salt and pepper to taste.
  • Cool, transfer to a food processor and puree for 30-40 seconds, until very smooth. Serve warm with steaks.
  • NOTE: When I make this next week, I intend to leave it chunky instead of pureed. Let me know what you think....I'll let you all know how it comes out!

Reviews & Comments 3

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  • Artbiddle 1 year ago
    I just made a blueberry steak sauce today for some tofu steaks i made, i used frozen blue berries evoo balsamic vinegar honey chilli poweder onoino powder pepper minced garlic and mesquite seasoning and blended it all, i ended up with a very creamy sauce that had a very good smokey hickory taste it was good on the tofu and i can't wait to try it on a real steak with some blue cheese or goat cheese crumbles
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    " It was excellent "
    mark555 ate it and said...
    This is not something that I would normally consider but for some reason it sounds strangely compelling.
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    " It was excellent "
    minitindel ate it and said...
    WOW THIS SOUNDS GREAT LINDA .BOOKMARKED I WONDER IF YOU CAN USE BLACKBERRIES TOO???
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