Prep 10 mins
Cook 10 mins
Recipe by Michael Chiarello. Perfect for grilled steaks or special prime rib.
- 3⁄4 cup raisins
- 18 ounces hot water
- 1 tablespoon extra virgin olive oil
- 1⁄4 cup onion, minced
- 1⁄4 cup tomato paste
- 1 1⁄2 teaspoons minced garlic
- 3⁄4 cup balsamic vinegar
- 3 tablespoons applesauce
- 2 tablespoons roasted garlic paste
- 3⁄4 teaspoon mustard powder
- 2 tablespoons corn syrup
- 1 1⁄2 tablespoons Worcestershire sauce
- 1 1⁄2 tablespoons salt
- 1⁄2 teaspoon fresh ground pepper
- Soak raisins in hot water until very soft. Set aside.
- Saute onions over medium heat until golden brown.
- Add tomato paste, and cook for 1 minute.
- Increase heat to high, add remaining ingredients (including raisins with soaking water), but not salt and pepper yet. Bring sauce to a boil, then reduce heat to medium and simmer for 10 to 15 minutes.
- Remove pan from heat, and allow to cool completely.
- Pour cooled sauce into blender no more than halfway, and puree until smooth. Puree in batches if needed.
- Season with salt and pepper, adjusting amount to taste.
- If mixture is not smooth enough, add a few teaspoons of water at a time and puree until it becomes smooth to your liking.
Made for Photo Tag Winter 2007. This sauce is rich and has great depth of flavours...not too sweet...just like a nice HP sauce would taste except homemade!! The layers of garlic leave a pleasant but not overpowering taste. Excellent with my rib steak tonight!