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