Do you like A1 Steak Sauce? If you are anything like me, you probably have a love-hate relationship with it. On one hand, you love the taste and probably grew up with it as a staple in your house but on the other hand, you hate the low-quality ingredients that they choose to use to make it.
A1 INGREDIENTS: (From Kraft Foods Website)
Tomato Puree (Water, Tomato Paste), Distilled Vinegar, Corn Syrup, Salt, Raisin Paste, Crushed Orange Puree, Spices and Herbs, Dried Garlic and Onion, Caramel Color, Potassium Sorbate, Xanthan Gum
Yum! Not. The first three in red are particularly troublesome – add that to the amount of corn syrup that is in this sauce (as it’s the 3rd ingredient!) and it’s not on the list of foods I want to keep in my house or encourage my son to eat. At least the manufactured version!
I searched the internet and found many A1 copycat recipes. After trying a bunch, this one from Two Dogs In The Kitchen (and her dogs are cute!) came the closest. After tweaking this recipe just a bit, I feel like it’s pretty darn close to the old original!
- I know of two brands that have Organic, Gluten Free Worcestershire Sauce – this one and this one. Not sure why the last one is only showing up in food service size on Amazon but here is a link from the company site as well.
Adapted From: Homemade A1 Steak Sauce From Two Dogs In The Kitchen
- ½ cup water
- ½ cup balsamic vinegar
- ¼ cup gluten free Worcestershire sauce (SEE NOTES)
- ¼ cup organic ketchup
- ¼ cup. dijon mustard
- ¼ cup organic raisins
- ½ teaspoon celery seed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- pinch cayenne pepper
- 2 cloves garlic, smashed
- ⅛ large yellow onion, cut into chunks
- 1 small navel orange (or ½ large orange), cut in half
- In a saucepan, combine all ingredients except for the orange.
- Squeeze the juice from the orange into the saucepan and then add in the juiced orange segments.
- Bring to a boil, lower light to a simmer and cook for 5 minutes. At 5 minutes, remove orange segments and discard.
- Continue simmering, stirring occasionally, for another 10 minutes. Strain mixture through a fine mesh strainer (make sure to strain into a measuring cup or other container!).Use a spoon or spatula to push all the liquid out of the chunky bits.
- Return sauce to pan and bring back to a simmer. Reduce, stirring occasionally, for an additional 5 to 7 minutes or until level of thickness is reached. Note that sauce tastes different when warm so let cool completely before adjusting spices. Enjoy!