Copycat A-1 Steak Sauce

print recipe
email recipe
save recipe
add photo
add review
#1652

Skip the grocery store and make your own homemade version of A-1 Steak Sauce. It can be used as a sauce for meats (like steak!) or added to marinades (try it with chicken).

serves/makes:

ready in:
under 30 minutes

ingredients

1/2 cup orange juice
1/2 cup raisins
1/4 cup soy sauce
1/4 cup white vinegar
2 tablespoons Dijon mustard
1 tablespoon grated orange peel
2 tablespoons ketchup
2 tablespoons chili sauce

directions

Combine all the ingredients in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and let cook for 2 minutes.

Remove the pan from the heat and let the sauce cool to lukewarm.

Transfer the mixture to a blender and process until smooth. Use immediately or pour into an airtight container and refrigerate for up to 90 days.

nutrition data

14 calories, 0 grams fat, 3 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in fat.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

22 Surprising Recipes Made With Cream Of Mushroom Soup

A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.

15 Buffalo Wing Flavored Recipes (And Not Just Wings!)

Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.

9 Savory Pumpkin Recipes To Make This Fall

Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.