Eddie LOVES his A1 steak sauce, but have you priced it lately? I like to use a little of it in marinades but Eddie just smothers his meat in it — as though it were free. Oh, good heavens! I just about have a stroke when I see him do that. So in my usual Jo-the-Tightwad style, I set out to find another way.
I tested a couple recipes and while this one from food.com was pretty darn close, I was still not completely happy with it. So as usual, I had to tweak it. After carefully examining the ingredients on a bottle of A1 (and cringing at some of them), I came up with my own version which is about as close as any we have tried. Is it A1? No, it is not. But if you put it in an A1 bottle, very few people will ever notice the difference.
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- ½ cup raisins or raisin paste (if you can find it)
- ½ cup orange juice
- ¼ cup soy sauce
- ¼ cup white vinegar
- 2 tablespoons ketchup
- 2 tablespoons brown spicy mustard (Dijon is good)
- 2 tablespoons chili sauce (I use my homemade fermented cayenne pepper sauce, but you can use what you have on hand) OR substitute with tomato paste
- 1 tablespoons orange zest
- 1 teaspoon garlic powder or 2 cloves fresh minced garlic
- 1 tablespoons onion powder
- 2 pinches each dried oregano & parsley
- 1 pinch each cumin & sea salt
- a few splashes of Worcestershire sauce
- Whisk all ingredients together in a small saucepan and slowly bring to a low boil stirring frequently.
- Reduce heat and allow to simmer 8-20 minutes stirring frequently. The longer it simmers, the thicker and darker it will be. Also note that it will thicken even more as it cools.
- When you think it's about right, remove from the heat, cover & let cool slowly while the raisins plump up.
- Puree in a blender or emulsify with a stick blender.
- Using a funnel, pour sauce into a bottle and refrigerate.
- Use within 6 months.
For the visual learners!
Here are a few more good MYO condiment recipes:
- From Joybilee Farm, we have Dijon Mustard and Fermented Hot Sauce (very similar to the one I make).
- From Better Hens & Gardens, we have Doubly Hot Horseradish Mustard. (oooOOOOOoooo … has MY attention!)
- From Cedar Hill Chronicles, we have Homemade Mayonnaise — also made with a stick blender.
As I find more, I will add them for you.
Like that stick blender? (Don’t know how I ever managed without one!) Here is the one I use. Love it!
Do you make any of your own condiments? Share your favorites below!
This post appears on the Simple Saturdays Blog Hop.