BBQ sauces along with specialize sauces are influential to a good piece of meat.They enhance appearance,texture and best of all flavor. You cannot go without it!
Therefore with "Homemade Condiments" you now have the opportunity to create these delectable sauces in your own home as well as the knowledge to develop your own unique flavor.Just think? In this chapter alone it includes a recipe that has similar ingredients to the popular A.1. Steak Sauce;however still has its own originality. Hence there is always plenty of room to adapt as well as create what you desire.
This particular steak sauce on its own improves everything that it touches. It is an exceptional dipping sauce as well as a marinade for meats. This recipe is quick and easy to make,along with offering readers ample time to fool around with spices and flavors they enjoy.This sauce is basically simmering a collection of ingredients together to help infuse flavor.Its also a homemade condiment that can be preserved up to a month chilled as well as canned for a longer shelf life.
Although, the most important factor of all to the recipe is the flavor and texture. It is a rich and smooth tomato based sauce that is immersed in a variety of spices.That's sweet as well as sour with just a hint of citrus.It only gets better overtime and furthermore can be utilized in a variety of ways.Its a tasty sauce that I can put on anything and just that quality alone I recommend this recipe.Overall, for this steak sauce I reward it a two thumbs up for flavor, originality,adaption and versatility.Try this out for yourself.
1(6 oz) can tomato paste
1/4 cup apple cider vinegar
1/4 cup white vinegar
2 tsp brown sugar
2 tbsp raisins
1 tsp grated orange zest
2 tbsp freshly squeezed orange juice
1 tsp Worcestershire
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp allspice
1/4 tsp mustard powder
Then I added the vinegars,brown sugar,orange zest,orange juice and Worcestershire sauce.As well as the salt,garlic powder,onion powder,allspice and mustard powder.Stirring until combined.
Then I simmered the mixture,uncovered over low heat,stirring occasionally.Simmered for 15-20 minutes,until the flavors meld.Then I let the sauce cool for about 5 minutes,then pureed the mixture until smooth.Can use a immersion blender,blender or food processor? Then I transferred the mixture to a sterilized glass jar and can be kept in the refrigerator for up to a month.Can also be easily canned for a longer shelf life.