Prep 5 mins
Cook 5 mins
This is the best accompaniment to meat (especially beef) that we have ever had. We first had it at Delmonico's Steak House in Vegas (it was served with my husband's steak, and we were all dipping our food on his plate!) Anyway, I found the recipe on Emeril's website and almost always have a supply here on hand. Super simple to make and WAY preferable to bottled steak sauces.
- 1 cup sugar
- 1⁄3 cup hot sauce
- 1⁄4 cup cider vinegar
- 1 tablespoon creole mustard
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon celery salt
- 1 teaspoon bay leaf powder
- 1 teaspoon minced garlic
- 1⁄2 teaspoon dried coriander
- 1⁄2 teaspoon red pepper flakes
- salt & freshly ground black pepper
- Combine all ingredients in medium saucepan and cook until sugar is dissolved or 220°F, about 5 minutes. Strain. Season to taste with salt and freshly ground black pepper.
Hot stuff! Not unlike sweet chili sauce, just herbier. Strain? No need. We had this with steak, but I might like it even better with pork or chicken.
OH my is this good. Just spicy enough for us (though if you don't like heat you might want to cut back on the hot sauce) DH had this with our grilled steak and what a pleasure. Thick, with wonderful herb flavors. I didn't bother to strain it as we like it thick and chunky anyways, also used a whole bayleaf that I removed at the end. Other than that, made as directed and couldn't have been any better.