B2 Sauce (a.k.a. Almost A1 Sauce)
Serves: 1 cup
Hands On Time: 45 minutes
Total Time: 45 minutes
1 cup Worcestershire sauce
1 cup water
1 cup balsamic vinegar
3/4 cup raisins
1/2 cup ketchup
1/2 cup Dijon mustard
1/2 cup orange juice
1/2 cup peeled garlic cloves, smashed
1 teaspoon celery seed
Kosher salt and freshly ground black pepper
In a large saucepan, combine the Worcestershire, water, balsamic, raisins, ketchup, Dijon, orange juice, garlic and celery seed and place over medium heat. Bring to a simmer and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, 30 to 40 minutes.
Remove from the heat and pour through a fine mesh strainer, pressing on the raisins and garlic to press as much of their soft pulp through the strainer as possible. Season to taste with salt and pepper. Let cool and store in the refrigerator until ready to serve.
About the recipe
What’s in a name? This is our version of the popular A1 steak sauce, and without knowing any of their trade secrets, we think it’s a darn good imposter. Allowing the raisins to fully bloom in the liquid, then pressing the pulp through a strainer will add extra body and thickening power to the sauce.