October 9th, 2007

Backyard Bistro Steak Sauce

Devon Delaney
Princeton, NJ

Backyard Bistro Steak Sauce

1/2 cup sherry vinegar
1/4 cup Dijon mustard
1 cup hot pepper jelly
2 tablespoon prepared horseradish, drained
1/2 cup chopped dried apricot
2 tablespoons Worcestershire sauce
1 tablespoon molasses
2 teaspoons fresh tarragon, or 1 teaspoon dried tarragon
Salt and freshly ground black pepper to taste

Place all ingredients in a saucepan over low heat.  Stir until a low simmer is
achieved and slight thickening begins.  Pour into a sauce container to cool.

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