Homemade A.1.Steak Sauce

A friend of mine makes many homemade items so I had ask her if she would make homemade A.1. steak sauce.  Her and her husband don’t hardly use steak sauce so she said it might be awhile before she got to it or she suggested I try “googling” it and making it myself.  Duh!! Why didn’t I think of that?? 

I seriously love A.1. steak sauce, I could drink it and buy it in this form…

Except it would be WAY to expensive, this lil bottle cost enough as is

So I went in search of recipes for homemade A.1.  Though I found many that were close, they were not the exact replica I was looking for.  I found the almost perfect recipe, studied the ingredients on the A.1. bottle and came up with my version of A.1. steak sauce.  Let me tell you, you will not know the difference!  It’s also cheaper to make it than to buy it, as you will have most of the ingredients already on hand. 

Keep your next empty A.1. bottle, wash it and fill it with this homemade version.  I guarantee even the most die-hard A.1. fan, like myself, will not know the difference. 

Let’s make some shall we?

Homemade A.1. Steak Sauce

1/2 c. cold water
1/4 c. golden raisins
1/2 c. aged balsamic vinegar
1/4 c. worcestershire sauce
1/4 c. ketchup
1/4 c. dijon mustard (don’t substitute or you won’t get the same product)
a pinch of cayenne for some heat
1/4 t. black pepper
1 garlic clove, cut in half
1/2 t. celery seed
1/4 t. kosher salt
1 large orange

Cut the orange in half and cut one of the halves into quarters. 

Add all ingredients (except orange) to a medium saucepan.  Add two orange segments, squeezing the juices into the pan first.  Give it a good mixing.

On low heat simmer sauce for about 15 minutes.  You want bubbles just breaking the surface, not a rolling boil or it will get too thick. 

After 15 minutes, strain this through a fine mesh strainer.  Squeeze out all the juices.

Before you adjust the seasoning, you have to let this cool completely.  If you season this hot, it will taste different when it’s cold.

Once it’s cooled, then taste for salt and pepper adjustments.  I left the salt and pepper as is, I did add more garlic and a few chunks of onion (during the cooking process) though, so it would have more than a hint of garlic and just a teaser of onion flavor. 

Yield: 1 3/4 cups

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About Suzie

My name is Suzie. I'm married and have a son in the Army. I enjoy cooking, country life, reading and my animals, hence the name of this blog. My two German Shepherds are underfoot anytime I'm cooking ;) Oh, I'm also addicted to Food Network Channel.
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83 Responses to Homemade A.1.Steak Sauce

  1. Mary says:

    I am really impressed that you were able to recreate this. I’ve bookmarked the recipe and will soon be trying it. I hope you have a great day. Blessings…Mary

  2. Jenna says:

    Wow, I’m also super impressed at your dedication and ability to recreate this sauce! Very cool.

  3. amazing, I love A-1 also. I wish I could replicate my husband’s favorite hot sauce!

  4. Veronica says:

    LOL, I remember that. I love that you tweaked this recipe to A-1 replica perfection. That’s dedication! Dennis won’t eat A-1 because he’s a Heinz 57 nut so I’m in a quandary about whether to make this or not. I know I’d love it…but I don’t eat much steak! hahaha! Do you have any idea what the difference is in flavor? I never eat either so I’m clueless. In any case, maybe if I made this, he wouldn’t even compare it to his preferred sauce. I could just call it “homemade steak sauce” and I bet he’d just be thrilled I made it for him. He really loves it when I make him stuff like that. I just made him hot sauce from Rhonda’s blog and he’s so tickled, even if it doesn’t taste like his preferred hot sauce. Thanks for sharing this…I think I gotta make it.

    • Suzie says:

      Yes, you made me make this woman!! :D But, I’m thankful you did and so are my family and friends, we all love it. I’ve had Heinz 57 but, was not a real fan. I know A.1. is much more vinegary (if that’s a word). I’d love to hear what Dennis would have to say if you made this! You’ll have to send me the link to Rhonda’s and let me see what you made…maybe I will too! I love hot sauce and homemade…that much better! :)

      • Veronica says:

        I bet Heinz 57 has a sweeter taste, and if that’s why he likes it better than I’m going to call him on his hypocrisy. He can’t stand sweet foods in his meals–even corn is sometimes too sweet for him! He does like sweet, but only for dessert. Anyway, maybe I could just use less vinegar or more sugar to get it more like Heinz 57. I’ll let you know what happens when I make it…which honestly will be a while.

      • Aquaria says:

        Heinz 57 has a lot fewer ingredients that A1, and they’re not as high of quality. I think the basic recipe is ketchup, raisins, applesauce, a couple of spices and Italian dressing. And not even a good Italian dressing. That cheap bottle of impossibly orange Italian dressing (wishbone?)–That stuff. It just has that nasty cheap taste, which is why I’ve never been much of a fan of the stuff.

        So, yeah, it’s a lot sweeter than A1, which has a more complex and tangier flavor.

    • KJ says:

      There are a few very good 57 replica recipes on the ‘net. I made one not long ago (I did have to adjust- paying attention the bottle ingredients list, color, and tasting), and it came out near exact. I did have some actual product to compare with, which I found useful. I’m gonna give this A-1 recipe a shot, tonite.

    • Gene says:

      Gene says:
      For a Heinz 57 sauce clone, make the following:
      In a small saucepan add: 1 cup ketchup, 1/2 cup yellow ball park mustard, 1-1/2 tsp Worcestershire sauce, 1/4 tsp + 1/8 tsp hot sauce. Whisk together, bring to simmer, cool and bottle. Yield: 11 fl. oz

    • Beverly says:

      A1 is not just for steaks! I love it on burgers, chops, chicken, baked potatoes, etc. Expand your tastes as I did. The waitresses usually look at me and repeat “A1?” I absolutely think it’s a must have in my kitchen.

  5. I love that stuff. I’ve not had it in years – but I sure used to love it. I’m more into Tapatio or Louisiana Hot Sauce mixed with lime juice for steaks these days though.

    http://www.infobarrel.com/The_Unrepentant_Carnivorous_Mans_Ultimate_and_Easy_Steak_Sauce_

    • Suzie says:

      Thanks for reblogging brother!! :) I love the hot stuff too but, I’m telling you, this is a must try. It’s so spot-on I impressed myself…and that’s hard to do!

  6. biz319 says:

    I love A-1 – I actually use that when I make burgers – can’t wait to give this a try!!! Hope you have an awesome day!

  7. aquaria40 says:

    You are my new best friend.

  8. DonnieSims says:

    One taste of Country Bob’s All Purpose Sauce and you will never want any other sauce!

  9. Vicki Wood says:

    I have been trying to pretty much go all-organic. I love A-1 so this is great. I wonder if you can substitute Himalayan pink salt for the kosher salt here. I would imagine you could, but I don’t know how they compare as to how much. Pink salt tends to be more salty tasting. If you haven’t heard of Himalayan pink salt, it is some great stuff. After using it, I will never use store bought salt again or put it in my body. Use the store stuff to melt snow, maybe, lol. It has 84 trace minerals in it and isn’t processed to death. It’s also supposed to be very pure as it is obtained from an ancient primoridial sea that receded or dried up, leaving all this crystallized salt. It was formed and left way before humans started polluting the oceans, so it’s even better than regular sea salt. It’s wonderful tasting and people who are not supposed to have a lot of salt can usually have this I think. You use less too.

    • Vicki Wood says:

      I should have mentioned that this stuff is wonderful for pets too. They make rock salt licks for animals. If pets eat human produced pet food, then they, like us don’t get the minerals they need because our soil is depleted and heat/processing strips it of what it may have had. They also make these neat pink rock salt lamps and tea light holders. They are pretty, but they also can help clean the air if you have a lot of electronics like computers, microwaves, etc. The electronics emit positive ions and the rock salt emits negative ions, neutralizing them (I guess when heated). Your pets will want to lick them, lol, which won’t hurt them but it will deplete your lamp or candle holder. They have some on iherb.com, as well as the table salt. You can get it coarse or small crystals to grind yourself, or finely ground.

      The pet ones I’ve seen on Amazon for sale. I would imagine there’s a limit to how much they should have per day according to the size of the animal.

      • Suzie says:

        If you say it tastes a bit saltier than regular I would just add a little less and go by taste. The Himalayan pink salt sounds great, I have high blood pressure so I have to watch my salt intake, so maybe I will look into this for myself! Thanks for all the information. As you can see by my header I have two German Shepherds, so I know they would love the salt licks. I shop Amazon all the time so I will look there. I have seen the tea light holders before, they are sooo pretty!! Now, you’re going to have me shopping :)

  10. R R says:

    Love that you have two dogs in the kitchen and have to say my mouth started watering when I read your recipe for A -1 Sauce. I can’t wait to try it, A-1 is my favorite steak (meat) sauce and a rare luxury in my life as I am on a 30.00 a week food budget so this recipe will allow me to have one of my favorite sauces as I have everything on hand except the raisins, thank you.

    • Suzie says:

      Thank you and I’m so glad you seen the recipe. A.1. is my all time favorite. This recipe is spot on!! I know it’s expensive and that is why I wanted to duplicate it. I hope you like it as much as I do and please let me know :)

  11. Bill says:

    Salt is salt. It is NaCl, nothing more or less. Sea salt, Kosher salt, or Himalayan is salt, period. The only difference is that the stuff with the little girl on the box contains iodine and non-caking ingredients. Don’t can with it, but otherwise, there is no chemical difference between any type of salt. They just want you to pay more.

  12. SaWeet! I made steak last night, and while they were resting went in search of the A-1. I always have A-1 in the house as I stock up when they are BOGO. We had NO steak sauce in the house! ACK. I decided this morning to search the Internet for a recipe and stumbled over here. This is absolutely on my to try list!

  13. wendy says:

    how long will this last in the refrigerator??

    • Suzie says:

      Wendy, the original bottled A.1. has a expiration date about a year and a half ahead of time. It adds potassium sorbate and/or xanthum gum to preserve freshness, I do not understand which one adds freshness….sorry! But, I do not add either. I have kept this in the refrigerator for 6-8 months and it is fine. It tasted good and everyone survived after eating it :) Hope this helps! P.S. It never last longer than that :)

  14. ralph says:

    love a1 and im trying it tom

  15. Pingback: Homemade {A.1.} Steak Sauce | Blueberries and Blessings

  16. Monica Flatford says:

    Is it just the juice of the 2 orange segments or the juice from the whole orange plus the 2 segments thrown in? Thanks!

    • Suzie says:

      It is just the juice of the 2 orange segments, I’ve had many emails asking me that question, I should have been more clear :) Many people have written saying it tasted too much like orange only to find out they added half or an entire orange. Hope this helps!

      • Monica Flatford says:

        That’s what I thought but I wanted to be sure. If I get past the idea of the raisins I think it will be great.

        • Suzie says:

          It was part of the ingredients, I’m not a fan either but, I wanted it to be an exact replica so I didn’t stray :) In the end you will never know!

  17. Michael says:

    It was awesome my kids didn’t know the difference . I too have a German Shepard. Why do they lay in the middle of the floor?

  18. Terrilyn richardson says:

    Thanks for this yummy recipe. It was just recommended on Mercola.com which is my favorite health website and will hopefully bring you many new readers!
    For the woman who says she doesn’t eat much steak…I just love steak sauce on mashed, boiled and baked potatoes/skins. Try it! You’ll never need gravy again though it’s still good with both:)

    I’m going to get some salt lamps, too. This place is an emf nightmare! FYI: earthing (walking or standing outside barefooted on the healing earth) with wetted feet for 30-80 minutes/day also adds electrons (think antioxidants) back into your system to counterbalance the damages from emfs and dirty electricity. So it’s a good thing to do while on longwinded phone chats – put phone on speaker!- or I even crochet outside for the earthing and vitamin D.
    Thanks, Susie. I’ll pass your name on. My sister lives in the U.P. and has a huge garden from which she preserves the bounty.

    • Suzie says:

      Oh I love steak sauce on my fries, so I will have to try it the way you’ve stated! Thanks for the information too, I could definitely do that while on some of my phone conversations…lol! My brother in law and sister in law have a cabin in the U.P. We don’t visit as often as I’d like but, when we do it’s a nice getaway :) I have a garden too and love going out to pick fresh food.

  19. Eta says:

    Thanks for this; they’ve watered down A-1 so much over the years that it just drips off everything. It’ll be great to be able to make a thick sauce that stays put.

  20. We adored this sauce! How long will it last in the refrigerator?

    • Suzie says:

      Glad you enjoyed it Laurie! It will last 6-8 months. Mine just never last that long, as I use it on so many things…chicken, french fries, etc. :)

  21. thanks suzie.. have a tough time finding A1 here in England. now i don’t need to anymore.. cheers. :-)

  22. Pingback: Paleo Steak Sauce

  23. vaughn says:

    I used this for a Sloppy Joes recipe that called for A.1. I didn’t have time to use the raisins and strain it and didn’t have an orange (also wasn’t sure if I made a big batch if it would be used, as we don’t usually use steak sauce). So I just cut the ingredients down a little, estimated, and used orange juice concentrate out of the freezer. I didn’t mix it in another bowl–just added everything to the pan I was cooking everything else in. It was great! Will use this in the future when I need steak sauce again. Seems like it would store well in a Mason jar in the fridge. Thanks a lot!!!

  24. Billy Bazemore says:

    is that teaspoons or tablespoons for the dry ingredients..IE salt and pepper

  25. sara kemp says:

    Thank you for your hard work and research in making this recipe for A1. I’m going to try it today. Like you, my husband practically drinks it out of the bottle. Lol

    • sara kemp says:

      Well I made the sauce yesterday and it won my husband over. Thank you for the great recipe. I personally don’t like A1, but it must be in the cupboard at all times for him. Lol,

      • Suzie says:

        You’re very welcome Sara, I’m glad your husband approved. I have never found a replacement for A.1. and I must have the stuff. This was the only one I approved of too and as you know it’s much cheaper to make it than buy it :)

  26. Barbara says:

    Just found your recipe and I had all the ingredients so it’s simmering. I hadn’t read the comments,so I did use the juice from the whole orange. You should go back and I make it clearer. Hopefully we will like it

  27. Fern Slotman says:

    Hi Suzie. I only have regular raisins. Can I use them? What would be the difference?

  28. Fred says:

    I dont know what I did wrong, but this doesnt taste anything like A.1. sauce. I tried to follow exactly as written out. I didnt add anything after I cooked it…maybe I should have. Also, my sauce turned out very loose almost like water…not thick like A.1.
    Any ideas what I might need to do to correct? I dont want to throw out what I have.

  29. Suzie says:

    Sorry Fred, but from my experience and many people that have commented it does tastes like A.1. if done correctly. A.1. first off is kind of a loose sauce. In the directions is says, “After 15 minutes, strain this through a fine mesh strainer. Squeeze out all the juices.” You should not have any solids in the finished product. If you have any other questions please ask :)

  30. Shanta says:

    Going to make some right now. Thanks! I am also a DIE hard a-1lover, and I am the kinda girl who would sneak a sip or two from the bottle…well…whenever I’m in the fridge. I’ll letcha know how mine comes out! Thanks again!

  31. Sandy King says:

    wow! I love A-1 steak sauce and I too am one to sneak a sip right from the bottle! I can’t wait to make this. I’m tired of the high cost’s of so many things. I would love to know how to make mayonnaise like Hellmans Mayonnaise. As soon as I get all the ingredients I don’t have I’m making this sauce. I even like to put it on hamburgers, when I am omitting the bread or buns to keep it low carb.

  32. Michael says:

    Suzie, You are a genius! I have made several batches and your recipe is spectacular. I am a meat lover, smoker, sausage maker and charcuterie novice so I love meat! This sauce recipe is a keeper. Thanks so much!!

    • Suzie says:

      Thanks for you feedback Michael! I’m glad you like it. I put A.1. on so many things I didn’t want to keep buying it, it’s so expensive!

  33. tailtalk says:

    Thank you for creating this recipe Suzie. Like you, I live in the country, have two German shepherds that like to be with me when I cook (except mine are white) and I have a son in the Army. My husband LOVES A1, me not so much, so it’s difficult to find a recipe when you’re not a fan of what you’re trying to replicate. I appreciate that you are and you took the time to create this. My husband is a cancer survivor, so we eat everything fresh, natural and home made from fresh ingredients to keep his immune system charged, and this will be one more food stuff that he is passionate about in our repertoire to please his palate while we stay healthy and away from the things food manufacturers like to sneak into the process!

    • Suzie says:

      Hello there! Wow we do certainly have a lot in common. Btw, your doggies are beautiful I had to go check them out ;) I agree that it would be difficult to replicate a recipe you’re not a fan of. I’m glad to provide this recipe for you both (especially hubby) and I hope he enjoys it! As an A.1. fan nothing has ever compared, until this! I’m glad to hear your hubby is a cancer survivor too. Thank you for stopping by and commenting :)

  34. Harry Simian says:

    Local restaurant offers A1 on request, but the bottle is never “new” and is always runny. Saw the kitchen help refilling the bottles, AND ADDING WATER! We don’t go there much anymore.

    • Suzie says:

      I seen that at Ponderosa before. Not sure if it’s the same restaurant you’re talking about but, I rarely go there anyways! Watering down A.1. is just wrong :P

  35. John Plante says:

    This is about Worcestershire sauce, one of your ingredients. It says on the Lea and Perrins sauce bottle that it is the original old recipe. ???? I have one of the real old bottles of that sauce, the bottle with the glass stopper going through a cork, with the label still in perfect shape. The ingridients listed include fermented hog livers. Today’s label does not list hog livers. I can see that this stuff would turn off most people. So their recipe is revised though they say that it is the ORIGINAL recipe..Lyar lyar, Trousers Aflame. John of Vermont

    • Dave says:

      It is very likely that hog liver is still part of the ingredients to Lea & Perrins Worcestershire saouce. If it’s only used in proportionately small quantities they don’t actually have to list it as “fermented hog livers” on the bottle – they are allowed by law to list it as “natural flavor.”

  36. John Plante says:

    SECOND COMMENT TODAY: A1 SAUCE HAS A SPECIAL PLACE IN MY HEART WHEN USED ON PLAIN UNSPICED PORK SAUSAGE, AND ALSO ON FRENCH CANADIAN PORK PIE (TOURTIERE). yOU JUST LIFT THE TOP CRUST AND PUT ON A THIN LAYER, DELICIOUS, MY DAD ALWAYS DID THIS, AND GOT ME ADDICTED, YUM !

    • Suzie says:

      Hi John, I can see that about hog livers too. Although I am one to try most any food. I like the show on Travel channel called Bizarre Foods, he tries everything :) I can see how the A.1. would be great with the sausage too. I use it on so many things! Thanks for stopping by.

  37. Pingback: A1 Steak Sauce Clone Recipe | My Frugal Life

  38. Carla says:

    I actually think just ketchup, Worcestershire sauce and a lot of pepper tastes similar.

  39. Nick Nack says:

    Uh, I would have liked to see more comments about the sauce and not the dogs, shopping, Heinz 57 etc etc etc. Hard to tell what the final verdict is on the recipe. Waaaaa Anyway, looks good and I see a new bloody Mary in the making here, let ya know. Have a great day.

  40. Nick Nack says:

    Think I’ll name it ” Muddy Mary ” Smile.

    • Suzie says:

      Seeing as I only write the blog, I can’t control what people comment on. We talk about dogs all the time too….hence the name of my blog. If you read some comments they agreed and it was just like A.1. I love A.1. and think it’s spot on. Hope you give it a try.

  41. kecsobacsi says:

    Reblogged this on Just a pinch of…OOPS and commented:
    Will be using this sauce in this week’s “Burger Friday”…looking forward to it

  42. Jane says:

    I just read the recipe a couple of times again – so back to the oranges :)
    So when you say cut one of the orange halves into quarters, do you mean you cut that orange half into four, and then use two of those four pieces? That would then be a quarter of the whole orange that you’re using. Do I have that right? Looking at your pics it looks like the orange pieces are sort of the same size as the oranges we had at netball when I was a kid. Im pretty sure each of those orange segments was one eighth of an orange.
    Sorry to labour the point but I wouldnt want to make this and find it’s too orangey!
    Thanks, Jane

    • Suzie says:

      Hi Jane, I used a large orange. I cut it in half and then into quarters. So I used a half of an orange (cut up). The picture may look different. I just wanted a hint or so of orange. This worked perfectly. :)

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