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
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
Wow, I’m also super impressed at your dedication and ability to recreate this sauce! Very cool.
amazing, I love A-1 also. I wish I could replicate my husband’s favorite hot sauce!
What is his favorite sauce? And have you tried googling it?
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.
Yes, you made me make this woman!!
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! 
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.
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.
Reblogged this on The Nonconformist.
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_
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!
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!
You are my new best friend.
One taste of Country Bob’s All Purpose Sauce and you will never want any other sauce!
I have never heard of that before. You should send me a bottle
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.
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.
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
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.
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
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.
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!
Thank you, I know if you like A.1. like we do, you will love this. It it spot-on for the real thing!
how long will this last in the refrigerator??
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 
love a1 and im trying it tom
Hope you like it Ralph!
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Is it just the juice of the 2 orange segments or the juice from the whole orange plus the 2 segments thrown in? Thanks!
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!
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.
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!