Savory Steak Sauce
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- ¼ cup raisins
- 1½ cups Sherry vinegar
- 3 cloves garlic, smashed
- 1 cup water
- 1 small dried chipotle chile
- 1 bay leaf
- Juice of 1 lemon
- 12 whole peppercorns
- 3 whole cloves
- ¼ cup brown sugar
- ½ teaspoon fish sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons molasses
- 3 tablespoon tomato paste
In a saucepot, combine raisins, vinegar, garlic, water, chipotle chile, bay leaf, lemon juice, peppercorns, cloves, brown sugar, fish sauce, Worcestershire sauce, Dijon, molasses, and tomato paste and bring to a simmer. Cook on low for 20 to 30 minutes. Remove the bay leaf. Transfer sauce to a blender and carefully blend until very smooth. Serve with your favorite Certified Piedmontese steak.