New York Style Steak Sauce
Servings 2 cups
Equipment
- large saucepot
- chef knife
- Blender
- whisk
- micro-plane grater for the horseradish
- measuring cups and spoons
- storage container with a tight-fitting lid
Ingredients
- 1 tbsp oil avocado or canola
- ¼ cup white onion, minced
- 1 whole shallot, minced
- 2 large garlic, minced
- 1 cup tomato ketchup If you don't make your own ketchup, Heinz Organic is a good choice.
- 2 tbsp horseradish, grated and packed (You can use prepared horseradish if you wish)
- ½ whole chipotle, pepper
- ¼ cup vinegar, apple cider
- 2 tbsp molasses
- 1 tsp Worcestershire, sauce
- 1 tsp tamarind, paste
- ½ tsp anchovy, paste
- 3 dashes of Tabasco sauce
- To taste salt and black pepper
Instructions
Making the Sauce
- Add oil to a hot saucepot over medium-high and briefly sauté the onion and shallots. When the onions and shallots are tender, add the minced garlic, stir to cook slightly for 1 minute, and remove from heat.
- Add the ketchup, horseradish, apple cider vinegar, molasses, Worcestershire sauce, tamarind paste, anchovy paste, 3 dashes of Tabasco, and ½ chipotle chili. Return the pot to medium heat and stir with a whisk to incorporate. Heat the sauce through until it simmers. Pour the sauce into a blender container and process until smooth. Check the seasoning with salt and pepper. Place in a serving dish and use immediately.
- Refrigerate any unused sauce. The sauce is good for up to 1 week.