Krause Haus Steak Sauce

My family creates it’s own sauces. From sticky, tangy barbecue to sweet, citrus-based marinades to garlicky fish glazes; we aren’t afraid to play with fusion blends or straight up traditional recipes. Here is a decidedly modern take on a traditional Worcestershire.

1/2 cup malt vinegar
1/4 cup apple cider vinegar
1/4 cup apple butter or reduced apple sauce
1/4 cup prune juice
1/4 cup filtered water
1/2 can of organic tomato paste
1/4 cup fermented fish sauce
2 tbls tamarind warmed in rice vinegar and mashed to a paste
1 tbls naturally fermented soy sauce
1 tsp  onion powder
1 tsp each of finely ground black pepper and fine salt
1 tbls brown sugar
2 tbls coconut oil
1 shallots, finely minced, then mashed to a paste
4 cloves garlic, very finely minced
3 anchovies (remove heads and tails), cooked in 2 tbls olive oil and salt till hot and soft, mashed into a paste
Juice of 1 lime

Whisk together the vinegars, fish sauce, tamarind paste, soy sauce, apple butter, prune juice, and tomato paste. Set aside.

Remove the heads and tails from three anchovies. Cook them in a small pan in two tablespoons olive oil and kosher salt till hot and soft, then mash them into a paste. Scrape into a small bowl and set aside.

In a small saucepan, heat the coconut oil over medium heat; then saute the garlic, then add shallot paste, anchovy paste, spices, sugar, filtered water, and half of the lime juice. Continue to saute for another minute.

Pour in the vinegar mixture and scrape up any bits off the bottom of the pan. Simmer for four minutes then remove from heat and let cool fully.

Strain and stir in the other half of the lime juice. Pour into a dark glass jar and refrigerate up to six months.