Emeril's Creole Tomate Glaze (Better Than Steak Sauce!)

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.

• Ready In: 10 mins
• Yields: 1 cup

Ingredients

• 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

Directions

1. 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.