British Style Steak Sauce Recipes

CHEF'S STEAK SAUCE

Steps:

• Pour the apple juice, vinegar, soy sauce, molasses, water, and lemon juice into a large pot. Add the ginger, cayenne pepper, mustard, cloves, jalapeno, onion, peppercorns, garlic, horseradish, and bay leaves. Bring to a boil over high heat, then reduce heat to medium-low. Simmer, stirring occasionally until the sauce has reduced to half its original volume, about 2 hours. Strain through a fine sieve and cool before serving.

STEAK SAUCE

Steps:

• In a medium bowl, mix together the ketchup, mustard, Worcestershire sauce, vinegar, hot pepper sauce, salt and pepper. Transfer to a jar and refrigerate until needed.

HP SAUCE

Steps:

• Combine all ingredients in a dutch oven.
• Bring to a boil, lower heat& cook, uncovered, for an hour, stirring occasionally.
• Strain through a food mill& bottle in hot, sterilized jars.

BRITISH STYLE STEAK SAUCE

Steps:

• Whisk together all ingredients, except browning sauce, until thoroughly mixed.
• In a saucepan, bring the mixture to a boil and cook for 8 to 10 minutes, stirring constantly.
• Remove from heat, stir in browning sauce, and cool to lukewarm.
• Purée the sauce in a food processor fitted with sharp metal blade.
• Pour into a bottle, cap tightly, and refrigerate.
• Sauce will last very well (about 3 months) in the fridge.

H. P. STEAK SAUCE

Steps:

• In a large pot, add water, white vinegar, tomato paste, corn syrup, orange juice concentrate, dates, molasses, apple juice, and tamarind pulp. Stir to blend. Over medium heat and covered, bring mixture to a boil. Reduce heat to a slow simmer and simmer covered for 15 - 20 minutes.
• Using a spice grinder, thoroughly grind onion powder, cloves, black peppercorns, cardamom, garlic powder, mustard seed, cayenne, salt, and cinnamon.
• After simmering in step #1, use an immersion Blender to purée mixture and reduce lumps. Add ground spice mixture to pot, stir to blend and simmer (covered) for another 30 - 45 minutes.
• Add cider vinegar to pot, stir to blend and return to a simmer. When pot has reached a simmer, remove from heat and strain hot mixture through a wire strainer into a clean pot. Keep liquid, discard pulp. Rinse original pot and restrain mixture back into original pot, return to heat and simmer until thick.
• Ladle hot sauce mixture into hot, prepared sealable bottles and seal. Allow to cool. Keeps indefinitely in cupboard, refrigerate after opening.

PETER LUGER-STYLE STEAK SAUCE

Steps:

• Whisk ketchup, Worcestershire, vinegar, molasses, horseradish, sugar, garlic powder, salt, pepper, and hot sauce in a medium bowl.
• Do Ahead
• Sauce can be made 5 days ahead. Store in an airtight container and chill.