Ingredients for Emeril's Creole Tomate Glaze Better Than Steak Sauce
- Sugar
- Hot Sauce
- Cider Vinegar
- Creole Mustard
- 1 cup tomato paste
- Dried Thyme
- Celery Salt
- Bay Leaf Powder
- Garlic
- Dried Coriander
- Red Pepper Flakes
- Salt & Freshly Ground Black Pepper
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How to Make Emeril's Creole Tomate Glaze Better Than Steak Sauce
- In a medium saucepan, combine 1 cup tomato paste, 1/2 cup brown sugar, 1/4 cup ketchup, 2 tablespoons Worcestershire sauce, 1 tablespoon Creole seasoning, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 cup red wine vinegar.
- Bring the mixture to a simmer over medium heat, stirring frequently. Cook until the sugar is dissolved and the glaze has thickened slightly, about 5-7 minutes. Use a candy thermometer to ensure the glaze reaches 220°F (104°C).
- Remove from heat and strain the glaze through a fine-mesh sieve to remove any solids. This will create a smoother, more refined sauce.
- Season to taste with salt and freshly ground black pepper. Start with 1/2 teaspoon of salt and adjust accordingly.
Nutrition Information (Approximate per serving)
Sodium
95 g
Sugar
812g
Fat
0g
Carbs
69g
