Michael's Steak Sauce

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 6 cups
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2 tablespoons extra-virgin olive oil

1/2 cup onion, minced

1/2 cup tomato paste

1 1/2 cups raisin paste or whole raisins

4 1/4 cups cold water

1 tablespoon garlic, minced

1 1/4 cups balsamic vinegar

5 tablespoons applesauce

5 tablespoons roasted garlic paste

1 1/2 teaspoons mustard powder (dried mustard)

1/4 cup corn syrup

3 tablespoons Worcestershire sauce

3 tablespoons salt

1 teaspoon freshly ground pepper


  1. Place extra-virgin olive oil in large sauce pot over medium high heat, add onions and reduce heat to medium. Saute onions until golden brown then add tomato paste, cook for 1 minute. Turn heat back to high, add remaining ingredients with exception of salt and pepper. Bring to a boil, reduce heat to medium and simmer ingredients for 10 to 15 minutes.
  2. Remove pot from heat, place into blender* and puree until smooth. Add salt and pepper.
  3. If the mixture is not smooth enough add a few teaspoons of water and puree until smooth.

Cook’s Note

When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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