For many years, I’ve had a fascination with bottled sauces. You can make lots of things with bottled sauces. I do salmon with ketchup. I do devilled kidneys with brown sauce. This is my steak sauce, made very simply by mixing together some of my favourite bottled sauces.
Method
1. When I make my Steak Sauce, I like to make a fair bit of it and then I can simply keep what I don’t use that day in the fridge for future use. In a large mixing bowl, pour in the Tomato and Worcester Table Sauce. Add in the chilli sauce, the Knorr Touch of Taste Chicken, the brown sauce, the ketchup and the horseradish and mix together well with a spoon. If you don’t like horseradish, don’t put it in. If you don’t like chilli, don’t put it in. It’s your choice. You can adjust the flavourings as you want – make it as spicy as you want to or as tomato-ey.
2. Taste to check the flavouring, adding more of each ingredient as required. Mix in the tomato juice thoroughly, making a smooth sauce. There you have it – my Steak Sauce. It’s great spooned over a freshly cooked steak but, in fact, it also goes extremely well with other meats and poultry. Have a look and see. [Know-How link]
3. Pour into a gravy boat or serving bowl to serve at once or, if making in advance, into a lidded container to store in the fridge. It will keep sealed in the fridge for up to a month, though it tastes so good you’re bound to use it up before then.
