Careys Steak Sauce
This is a very easy recipe to make and yet tastes out of this world. You may decide to adjust things to your liking. I believe this is much better than a lot of recipes youll find out there and it tastes similar but better than a Lea and Perrins sauce.
This is a very easy recipe to make and yet tastes out of this world. You may decide to adjust things to your liking. I believe this is much better than a lot of recipes youll find out there and it tastes similar but better than a Lea and Perrins sauce.
- 1/2 cup water
- 1/2 cup soy sauce
- 1/4 cup lemon juice
- 1/2 cup worcestershire sauce
- 2 cups ketchup
- 2 tablespoons garlic minced
- 2 tablespoons prepared mustard
- 1 each onion ( minced)
- 1/4 cup vinegar may use balsamic
- 1/2 cup brown sugar packed, (more depending on preference)
- 1/2 tspn black pepper
- 1/2 cup jack daniels ( or other whiskey/ bourbon)
- Carbohydrate 7.90697305616846 g
- Cholesterol 0 mg
- Fat 0.0849688024 g
- Fiber 0.135425713518417 g
- Protein 0.359537929607418 g
- Saturated Fat 0.00872359872 g
- Serving Size 1 1 Serving (27g)
- Sodium 189.423380560019 mg
- Sugar 7.77154734265004 g
- Trans Fat 0.01263171976 g
- Calories 37 calories
Step-by-step
- Combine all ingredients in small sauce pan, bring to a boil over medium heat.
- Reduce heat and simmer uncovered for about 30 - 40 minutes.
- Taste.. and adjust ingredients to your liking if necassary.
- Place entire amount into a robo coupe or blender and puree.
- Cover and refrigerate 2 or more hours, preferrably over night.
Worcestershire sauce anchors this formulation by supplying concentrated umami from fermented anchovies, alongside tamarind and molasses. Soy sauce joins this foundation, introducing free glutamates that amplify savory depth through chemical synergy with the natural compounds found in beef. Balancing these heavy umami sources requires targeted acidity. Lemon juice and vinegar cut through the density, preventing the brown sugar from tasting cloying on the palate.
Simmering the mixture uncovered over medium heat drives off excess water molecules while concentrating the remaining tomato solids from the ketchup. Keep the heat at a gentle bubble for 30 to 40 minutes to prevent scorching the sugars at the bottom of the pan. Raw minced onions and garlic soften entirely during this thermal phase, yielding a smooth base rather than crunchy particulates. Pureeing the warm blend in a blender integrates the alcohol from the whiskey and binds the aqueous layers with the tomato paste.
Cooks often ruin condiment reductions by boiling them too aggressively, which caramelizes the sugars prematurely and introduces a bitter burnt note. Maintain a moderate simmer and adjust the heat downward immediately if the edges darken. Chilling the finished condiment for at least two hours allows the volatile aromatic compounds to marry fully. Storage in a sealed glass jar inside the refrigerator preserves the quality for up to two weeks.
