Almost Heinz 57 Steak Sauce Recipe

Southern Kitchen

Serves: 4 cups

Hands On Time: 1 hour and 15 minutes

Total Time: 1 hour and 15 minutes


1/4 cup extra-virgin olive oil

1 small yellow onion, diced

1 poblano pepper, seeded and diced

2/3 cup raisins

3 cloves garlic, peeled and coarsely chopped

1 tablespoon peeled and chopped ginger

5 anchovy fillets

1 tablespoon kosher salt

1 tablespoon smoked paprika

2 teaspoons ground coriander

1 teaspoon freshly ground black pepper

1 teaspoon dry mustard

1 teaspoon ground cumin

1/2 teaspoon ground allspice

1 (8-ounce) can tomato paste

1 cup ketchup

1 cup Dijon mustard

3/4 cup balsamic vinegar

1/2 cup Worcestershire sauce

1/2 cup orange juice

1/2 cup bourbon

1/2 molasses

1/2 cup water


Heat a large pot over medium heat. Add the oil, followed by the onion and poblano. Cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add the raisins, garlic, ginger and anchovies and cook, stirring, until fragrant, about 1 minute. Add the salt, paprika, coriander, pepper, mustard, cumin and allspice and cook, stirring, until fragrant, about 1 minute.

Add the tomato paste and cook, stirring constantly, until the mixture turns rust-colored, about 5 minutes. Stir in the Dijon, balsamic, Worcestershire, orange juice, bourbon, molasses and water. Bring to a simmer, reduce the heat to low and continue to simmer until the mixture has thickened slightly, about 45 minutes.

Using an immersion blender, pureé until the sauce is smooth and thick. (Alternatively, transfer the mixture in batches to a standing blender and puree until smooth and thick.) Let cool and store in the refrigerator until ready to serve.

About the recipe

Though it may seem a bit time-consuming, this facsimile of the classic Heinz 57 steak sauce is sure to wow your guests. Measuring out all the ingredients before starting the sauce will ensure a smooth process from start to finish.