Recipe by Sue Lau
Recipe by Michael Chiarello. Perfect for grilled steaks or special prime rib.
Top Review by Lorrie in Montreal
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!
- 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
Directions See How It's Made
- 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.