Brigit Binns Steak Sauce

By drinkfairy

Ingredients

• 1/4 cup water
• 1 cup ketchup
• 1/4 cup dried porcini mushrooms
• 1/4 cup Worcestershire Sauce
• 1/4 cup fresh lemon juice
• 1/4 cup distilled white vinegar
• 3 tablespoons Thai or Vietnamese fish sauce
• 1/2 cup finely chopped white onions or shallots
• 1 clove garlic, minced
• 3 tablespoons reduced sodium soy sauce
• 2 tablespoons firmly packed brown sugar
• 1 tablespoon dry mustard

Details

Servings 2
Adapted from BrigitBinns.com

Preparation

Step 1

1) In a saucepan, whisk together all the ingredients, bring to a boil, reduce the heat, partially cover, and gently simmer until the sauce is thick, chunky, and very aromatic, about 45 minutes. In most recipes you soak dried mushrooms first, but much of their flavor is lost in the water (notice how it turns brown?). For this recipe, you do not need to soak the mushrooms first. They will soften and give up their flavor in the sauce while it simmers, and nothing will be lost in the soaking liquid. Pass it through a fine-mesh sieve to remove the solids. Refrigerate for up to 2 months.