By David Harbilas
Homemade steak sauces are an odd thing–not many people make them, but if they knew just how easy they were to make they would stop buying the stuff out of the bottle.
The easiest way to make a “homemade” steak sauce is to take one out of the bottle and doctor it with some additional ingredients like roasted garlic, peppers, or tomatoes.
The slightly more labor intensive method might involve reading the label and trying to approximate the real thing.
Seeing that the proportions of those recipes are a guarded secret it might in fact be easier to come up with one’s own version.
That might seem even more daunting than imitating the real thing, but it’s a lot of fun to play around with and not nearly as hard as one might think. The key is to identify the major flavor components, like salty, sour, sweet, and bitter. (I refrain from mentioning umami, since it’s a relatively new and complicated notion to cooking).
Most steak sauces have a good deal of salty, sweet, and slightly sour flavors in them, and if one looks at some labels it’s obvious where that set of flavors come from. Worcestershire, vinegar, and, oddly enough, raisins are some of the major contributors, not to mention tomatoes. This version makes a little use of all those items, plus a few more.
Makes about 4 cups
- 2 tomatoes
- 3 shallots
- 1 head of garlic Read the rest of this entry »