Burnt Onion Steak Sauce Recipe | Tasting Table
Prep Time:
20 minutes
Cook Time:
40 minutes
Servings:
7 cups
Ingredients
  • One 3-inch piece orange zest
  • One 3-inch piece lemon zest
  • Half a large yellow onion, whole
  • 1½ sticks unsalted butter
  • 2 cups beef stock
  • 1¼ cups raisins
  • ¾ cup tomato paste
  • ¾ cup Champagne vinegar
  • 7 tablespoons Worcestershire sauce
  • ¼ cup capers
  • 3½ tablespoons gochujang
  • 3 tablespoons caper juice
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons barley malt syrup
  • 1 tablespoon soy sauce
  • 1 tablespoon colatura (Italian anchovy sauce)
  • 2 teaspoons celery seeds, toasted
  • 1 large red grapefruit, supremed
Directions
  1. Preheat the broiler. Place the orange and lemon zest on a sheet pan, and broil until charred, 2 to 3 minutes, then set aside.
  2. Cover the surface of a small skillet with a square of foil and place the onion, cut-side down, on top. Heat over medium-high heat until well charred, 10 minutes.
  3. Transfer the onion to a cutting board, discarding the foil, and roughly chop.
  4. In a medium saucepan, melt the butter over medium heat. Add the chopped onions and sweat until softened, 8 to 10 minutes. Add the charred citrus zest and the remaining ingredients, then bring to a simmer.
  5. Cook until thickened, 20 minutes. Transfer to a blender and purée until smooth. Keep in the refrigerator for up to 2 weeks, or jar or freeze for up to 1 year.