Steak Sauce

Z-1 STEAK SAUCE (TASTES LIKE A-1)

 Ingredients

1 c	catsup
1/2 c	onion, coarsly chopped
1 clove	(large) garlic
1/4 c	water
1/4 c	worcestershire sauce
1/4 c	bottled lemon juice
1/4 c	white vinegar
2 Tbsp	soy sauce
2 Tbsp	brown sugar
1 Tbsp	prepared mustard (yellow)

 

1. Combine all ingredients in a saucepan and simmer uncovered for ~ 30 min or until it reaches a good consistency, stirring occasionally 
2. Strain to remove onion and garlic or use an immersion blender
3. Ladle into hot jars with 1/2" headspace.. 15min in a BWB canner

Notes: Found this recipe on SBCanning.com... the doubled recipe makes 5 jars, 1/2 pint size...I used the immersion blender instead of straining...I gave it a name...now just say Z-1 with a male French accent...this is a canning recipe, or not

Found on http://www.justapinch.com/recipes/main-course/beef/z-1-steak-sauce-tastes-like-a-1.html

Worcestershire Sauce

Worcestershire Sauce Recipe: Easy Homemade Substitute

(makes 3/4 cup)

• 1/2 cup apple cider vinegar 
• 2 tablespoons Thai fish sauce 
• 2 tablespoons honey
• 1 tablespoon molasses 
• juice of one lime
• 1/2 tsp ground clove
• 1/2 tsp onion powder
• 1/4 tsp garlic
• 1/4 tsp of chili powder

The How-To
Mix all ingredients together in a blender, or shake thoroughly in a dressing bottle!

I found this recipe on http://www.foodrenegade.com/homemade-worcesterschire-sauce/

More Authentic Recipe

 Which I will probably never use since I don't know all of the ingridents nor have them on hand.
2 cups distilled white vinegar
1⁄2 cup molasses
1⁄2 cup soy sauce
1⁄4 cup tamarind concentrate
3 tbsp. yellow mustard seeds
3 tbsp. kosher salt
1 tsp. whole black peppercorns
1 tsp. whole cloves
1⁄2 tsp. curry powder
5 cardamom pods, smashed
4 chiles de árbol, chopped
2 cloves garlic, smashed
1  1" stick cinnamon
1 anchovy, chopped
1 yellow onion, chopped
1  1⁄2" piece ginger, peeled and crushed
1⁄2 cup sugar

1. Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.
2. Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes. Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid.
3. Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.
MAKES ABOUT 2 CUPS

Found on http://www.saveur.com/article/Recipes/Worcestershire-Sauce