Classic Steak Sauce

I was suprised on how much the raisins added depth and sweetness. I did add a couple drops of liquid smoke. Sauce can be refrigerated in an airtight container for 1 week

• Ready In: 10 mins
• Yields: 1 1/4 cup

Ingredients

• 1⁄2 cup boiling water
• 1⁄3 cup raisins
• 1⁄4 cup ketchup
• 3  tablespoons Worcestershire sauce
• 2  tablespoons Dijon mustard
• 2  tablespoons white vinegar
•  salt and pepper

Directions

1. Combine raisins and water in a bowl and let sit, covered, until raisins are plump, about 5 minutes.
2. Puree raisin mixture with rest of ingredients in blender until smooth.
3. Season with salt and pepper to taste.