***Please remember that while ingredients in recipes are not subject to copyright, the method is. Feel free to re-post these recipes on your site with different instructions and please attribute the (original) recipe, with a link, to A Helping of Hope. Thanks!***
This sauce has a lot of zing and is “husband-approved” (someone needs to trademark that phrase). I’ve adapted it from The Healthy Home Economist’s milder (but no less delicious) Homemade Steak Sauce recipe. The recipe below is lacto-fermented, meaning that it is naturally preserved with a yogurt by-product, whey, which adds nutritional value to the sauce by increasing vitamin content, making the nutrients more digestible, increasing enzymes, and adding antibiotic and anti-carcinogenic properties. A sauce that tastes this good should be good for your body too!
If you want to ferment the sauce, make it the night before so the sauce will get its 8-12 hours of counter time. If you are in a hurry, make the sauce without the whey and keep it refrigerated for up to one month. This sauce should take 10-15 minutes to prepare.
If you don’t have organic ingredients, that’s fine! Just use the ingredients you have on hand and be determined to switch to organic or corn-syrup-and-preservative-free as soon as you can. Anything you make at home will most likely be better for you than what you buy in the store. Give yourself a pat on the back for making a right choice to a bright future!
- 2 TBSP Bourbon Whisky (alcohol will be evaporated off during cooking)
- 1 TBSP Organic Mustard
- 1 TBSP freshly-squeezed lemon juice (make sure to save some from your steak marinade recipe!)
- 1/4 TSP Real Salt (TM) or other all-natural salt
- 1/4 TSP Organic Ground Black Pepper
- 1/4 cup Worcestershire Sauce (Tip from England: pronounce it “wuh-stur-shur”)
- 1/2 cup Organic Ketchup
- 1 TBSP Whey from homemade yogurt-cheese (optional, but necessary for fermenting)
- A canning jar (optional)
- A sauce pan
- Measures: 1/4 TSP, 1 TBSP, 1/4 cup, 1 cup
- A fork or juicer (to extract lemon juice from fresh lemon)
- Sieve or fine mesh colander (to strain pulp and seeds from lemon extractive)
- Washed & dried glass sauce bottle (i.e. old ketchup or soy sauce bottle). Your canning jar will do just fine too!
- Metal funnel that will fit inside sauce bottle (you can try making a cone out of some aluminum foil, but this can be messy if you don’t make it correctly. If you have a plastic funnel, try lining it with aluminum foil to avoid getting carcinogens in your sauce)
You can make this recipe in a jar placed in a pan of boiling water or directly in the pan. The benefit of making the sauce in a jar is that there will be a constant, even heat so the ingredients will blend homogeneously; however, you need to use a real canning jar that can withstand a hot water bath. Commercial jars (from store-bought products that you have been faithful to wash and keep for safe food storage at home 🙂 ) can burst at the seam where the bottom joins to the body; if this happens (as it did for me last night), your precious steak sauce will escape into the boiling water 😦 If you don’t have a canning (Mason or Ball are common brands) jar, make the sauce in a pan over medium-low heat. Cook, continuously stirring, until the alcohol “zing” disappears from the smell of the steam (about 10 minutes).
- Put your pan on the stove and turn on the heat. You will add the ingredients in the order they appear in the ingredients list above (except the whey). If you are cooking in the pan, keep the heat low at the beginning so you don’t burn the mustard (if you are using stainless steel pans, preheat as usual). If you are cooking in the jar (don’t forget to put water in the pan the jar is in), turn to whatever heat you typically use to boil water.
- Cut a lemon in half and stab a fork into the middle of the fleshy side, rotating the lemon half in your hand over a small bowl to extract juice and pulp. If you have a sieve or fine-mesh colander, strain bowl’s contents over a cup so the pulp and seeds are retained and only the juice passes through. Use this juice in the recipe. Avoid using lemon juice from the store if you can because it typically has preservatives added to it.
- After adding the Bourbon to the pan or jar, mix in the mustard so it is evenly blended with the alcohol. Add the Lemon juice, salt, and pepper. Stir until everything is evenly blended. Work quickly to avoid overheating.
- Add the Worcestershire sauce and Ketchup, stirring to evenly blend each ingredient as it is added. If you are cooking in a pan, turn up the heat a little, but not so much to make the sauce simmer or boil. The sauce only needs to be hot enough to generate a little steam (to evaporate the alcohol). This should take about 10 minutes, until the alcohol smell is gone. Turn heat off and allow sauce to cool a little.
- Add 1 TBSP whey to the glass sauce bottle (or the canning jar you cooked the sauce in if that’s what you are using: less mess!). Using funnel, pour warm sauce into the bottle (if using). Screw on cap and shake vigorously. Leave on counter overnight (8-12 hours) to allow the whey to ferment the sauce. Put in the ‘fridge. The sauce should keep for at least a month. You could try leaving the sauce out on the counter longer to make the sauce last longer, but I haven’t been brave enough to try it yet :-).