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Steak sauce

Yields 3 ½ cups Servings


  • 3 each peeled shallots, sliced thin
  • 5 each cloves of garlic, sliced thin
  • 3 cup ketchup
  • 1/2 cup worchestshire sauce
  • 2 ounce red wine vinegar
  • 1 ounce tb grated horseradish
  • 1 ounce tb molasses
  • 2 ounce tb dark brown sugar
  • 1 ounce tb ground coriander
  • 2 ounce tb smoked paprika
  • 1 ounce tb onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon tb ground black pepper


Baking Directions:

Sauté the garlic in a bit of olive oil until it starts to lightly brown.

Add the shallots and cook until they are tender.

Combine the Worcestershire sauce, molasses and horseradish in a sauce pot, bring to a boil and reduce by one half.

Add the cooked shallots and garlic and all remaining ingredients and bring to a simmer.

Cook for five minutes.

Remove from heat and purée with a hand blender or kitchen aid blender.

Refrigerate and serve.

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