Yea, I know, some people say it's sacrilegious to use steak sauce. I'm not one of them. I love a good ribeye, with pretty char along the edges with a few specific seasonings and a pat of butter as it sits on the plate resting. Nom. Once in a while, I like to dip a corner of a bite in A1. It just adds a bit of zing that I sometimes crave.
I've looked for keto steak sauces and they're all either trying to emulate Heinz 57 or a BBQ sauce. I'm not a bbq sauce fan ( I prefer dry rubs) and Heinz 57 is for low quality steaks (in my world, maybe you love the stuff). I haven't been able to find a keto A1 though.
Ingredients: tomato purée, raisin paste, spirit vinegar, corn syrup, salt, crushed orange purée, dried garlic and onions, spice, celery seed, caramel color, potassium sorbate, and xanthan gum.
I've not tried to keto-ize a commercial product before. I'm thinking I'd start with a sauce pan of tomato paste, balsamic vinegar, a brown sugar substitute, salt, orange zest (or would orange extract be better?), garlic & onion powders, & celery seed. Spice? That's nebulous, I can taste pepper, but othewise, I dunno. I'd skip the potassium sorbate, of course. Shouldn't need xanthan gum, but if it gets to runny, maybe?
Am I on the right track?
TIA
“When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need.” – Ayurvedic Proverb
“The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.” – Thomas Edison
I haven't made steak sauce, and I haven't had this, but I do like the other G Hughes sugar free stuff. Perhaps you could use the ingredient list here as a jumping off point:
Illegitimi non carborundum
@ketoadmin Oh, I like G Hughes sugar free stuff, too. Good idea, thanks!
I see some real potential in that ingredient list. I'll start working on it asap.
“When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need.” – Ayurvedic Proverb
“The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.” – Thomas Edison
I find using a simple red wine reduction works great. De-glaze the pan with some red wine (make sure it's one you'd drink). The alcohol will burn off. Add some chopped onions. If you like the Heinz 57 or the A1 zing, just add a bit of Dijon mustard and or Worcestershire sauce. Let it reduce and thicken. Taste for salt. If your steaks were seasoned before cooking, you shouldn't have to add much. If it's too strong or salty, just thin with some water or beef stock (or more wine!!! {yellow}:razz: ). Also...to finish, melt in a little unsalted butter.
