This recipe posted by @Roger Hardy in this thread.
Michael's Steak Sauce
Yields: 6
Ingredients
2 tablespoons extra-virgin olive oil extra-virgin olive oil
1/2 cup onion minced
1/2 cup tomato paste tomato paste
1 1/2 cups raisin paste or whole raisin paste or whole raisins
4 1/4 cups cold water cold water
1 tablespoon garlic minced
1 1/4 cups balsamic vinegar balsamic vinegar
5 tablespoons applesauce applesauce
5 tablespoons roasted garlic paste roasted garlic paste
1 1/2 teaspoons mustard powder dried mustard
1/4 cup corn syrup corn syrup
4 tablespoons Worcestershire sauce Worcestershire sauce
3 tablespoons salt salt
1 teaspoon freshly ground pepper freshly ground pepper
2 tablespoons Horseradish grated
Instructions
Place extra-virgin olive oil in large sauce pot over medium high heat, add onions and reduce heat to medium. Sauté onions until golden brown then add tomato paste, cook for 1 minute. Turn heat back to high, add remaining ingredients with exception of salt and pepper. Bring to a boil, reduce heat to medium and simmer ingredients for 10 to 15 minutes. Remove pot from heat, place into blender* and puree until smooth. Add salt and pepper. If the mixture is not smooth enough add a few teaspoons of water and puree until smooth. * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Michael's Steak Sauce
Yields: 6
Ingredients
2 tablespoons extra-virgin olive oil extra-virgin olive oil
1/2 cup onion minced
1/2 cup tomato paste tomato paste
1 1/2 cups raisin paste or whole raisin paste or whole raisins
4 1/4 cups cold water cold water
1 tablespoon garlic minced
1 1/4 cups balsamic vinegar balsamic vinegar
5 tablespoons applesauce applesauce
5 tablespoons roasted garlic paste roasted garlic paste
1 1/2 teaspoons mustard powder dried mustard
1/4 cup corn syrup corn syrup
4 tablespoons Worcestershire sauce Worcestershire sauce
3 tablespoons salt salt
1 teaspoon freshly ground pepper freshly ground pepper
2 tablespoons Horseradish grated
Instructions
Place extra-virgin olive oil in large sauce pot over medium high heat, add onions and reduce heat to medium. Sauté onions until golden brown then add tomato paste, cook for 1 minute. Turn heat back to high, add remaining ingredients with exception of salt and pepper. Bring to a boil, reduce heat to medium and simmer ingredients for 10 to 15 minutes. Remove pot from heat, place into blender* and puree until smooth. Add salt and pepper. If the mixture is not smooth enough add a few teaspoons of water and puree until smooth. * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.