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The Hirshon Steak Sauce Supreme!

The Hirshon Homemade Steak Sauce Supreme!


  • Author: The Generalissimo

Ingredients

Units Scale
  • 1/2 cup Sir Kensington’s ketchup
  • 1/4 cup water mixed with 1 Tbsp. beef demiglace
  • 1/4 cup Dijon mustard
  • 1/4 cup raisins
  • 1/4 cup Savora yellow mustard condiment
  • 1 Tbsp. freshly-ground horseradish (preferred) or ground white horseradish from a jar
  • 1/3 cup Branston Pickle
  • 1/8 cup Balsamic vinegar
  • 1/8 cup malt vinegar
  • 1/8 cup flat London Porter or another stout-style beer
  • 1/8 cup semi-sweet sherry
  • 1/3 cup mushroom ketchup (strongly preferred) or Worcestershire sauce
  • 1/4 cup dark brown sugar, packed
  • 3 white button mushrooms, wiped clean and sliced
  • 2 anchovy fillets, packed in oil and drained – TFD endorses ONLY Ortiz brand!
  • 3 roasted garlic cloves
  • 1 large shallot, sliced
  • 1 Tbsp. fresh tarragon leaves
  • 1 Tbsp. fresh celery leaves
  • 1 Tbsp. fresh thyme leaves
  • 1 Tbsp. red miso or Hirshon umami paste (strongly preferred)
  • 1 1/2 tsp. freshly-ground Indian ajwain seeds
  • 1 1/2 tsp. black truffle salt
  • 1/2 tsp. freshly-ground black pepper
  • 1/2 tsp. Madras curry powder
  • 1/4 tsp. mace

Instructions

  1. In a large saucepan over medium-high heat, add all the ingredients. Stir with a wooden spoon to combine and mix well to incorporate. Bring the sauce to a boil, and then reduce the heat to low. Gently simmer, uncovered, stirring occasionally to dissolve the sugar, until the sauce is reduced and slightly thickened, 20 to 25 minutes.
  2. Working in batches if necessary, ladle the sauce into a blender (or even better, just use an immersion blender in the same pot!), filling it no more than halfway. Purée on low for a few seconds, and then increase to medium speed until the sauce is completely smooth.
  3. Pour the sauce through a fine-mesh strainer into a heatproof bowl, pushing the solids with the back of a spoon. Discard the solid pieces. Repeat with the remaining sauce until completely blended and strained.
  4. Let cool and transfer the sauce to a tightly covered bowl or individual jars/containers, and refrigerate. The sauce may be stored, covered, in the refrigerator for up to 2 weeks and frozen for up to 3 months. Serve with steak, in a breakfast scramble, as a cocktail ingredient and more.
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