Mesa Grill Steak Sauce
- Reviews 1
Ready In: 1 hr 10 mins
Yields: 1 1/2 cups
Ingredients
- 1 cup ketchup
- 1⁄2 cup prepared horseradish, drained (I use Kraft creamy Horseradish sauce)
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 2 teaspoons Worcestershire sauce
- 2 tablespoons dried ancho chile powder
- kosher salt
- black pepper, freshly ground
Directions
- Whisk together the ketchup, horseradish, honey, mustard, maple syrup, Worcestershire, and ancho powder in a small bowl until combined, and season with salt and pepper.
- Cover and refrigerate for a least 1 hour to allow the flavors to meld.
- Bring to room temperature before serving.
- The sauce will keep for up to 2 days in the refrigerator stored in a tightly sealed container.
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