Homemade Steak Sauce
A cooked whole-orange puree gives this homemade steak sauce body, citrus depth and an easy way to adjust the tang to your taste.
Prep 10 min · Cook 25 min · Total 1 hr 5 min · Makes 1 bottle
Ingredients
- Water
- Orange
Directions
- Wash the orange thoroughly, then place it in a pot and add enough water to cover it. Bring the water to a boil, and let the orange cook for 10 minutes.
- Lift the orange out of the pot and slice it into quarters. Take out any seeds, then add the orange, including the peel, to a food processor fitted with the metal blade. Pulse first, then process until the puree is smooth.
- One large orange should give you enough puree for approximately 6 bottles of sauce. Measure out 2 heaping tablespoons of the puree for this recipe and set that amount aside.
- Add everything else to an enameled or non-reactive pot, along with the 2 tablespoons of orange puree, and bring the mixture to a simmer.
- Cook the sauce at a simmer for about 5-7 minutes, stirring frequently.
- Taste, then decide whether the seasonings need adjusting. This sauce has more body and less sharpness than A1. If you want it thinner, add more water; for extra tang, add more vinegar.
- Let the sauce cool, then transfer it to a bottle. Refrigerate it and use within 3 months. You can multiply the recipe to make a larger batch.