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Michael's steak sauce

  • Preparation Time10 mins
  • Cooking Time10 mins
  • DifficultyEasy
2 tbsps extra-virgin olive oil
3 tbsps salt
3 tbsps worcestershire sauce
60ml golden syrup
1 1/2 tsps mustard powder (dried mustard)
5 tbps roasted garlic paste
5 tbsps apple sauce
300ml balsamic vinegar
1 tbps garlic, minced
1L cold water
340g sultana paste or whole sultanas
120ml tomato puree
1) Place extra-virgin olive oil in large sauce pot over medium high heat, add onions and reduce heat to medium.

2) Saute onions until golden brown then add tomato puree, cook for 1 minute. Turn heat back to high, add remaining ingredients with exception of salt and pepper. Bring to a boil, reduce heat to medium and simmer ingredients for 10 to 15 minutes.

3) Remove pot from heat, place into blender* and puree until smooth. Add salt and pepper. If the mixture is not smooth enough add a few teaspoons of water and puree until smooth.

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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