Ingredients30 m servings 47 cals
- In a saucepan over medium heat, mix the lemon juice, ketchup, steak sauce, balsamic vinegar, Worcestershire sauce, butter, brown sugar, Dijon mustard, black pepper, and red pepper. Blend until smooth, then mix in tomato paste. Stirring frequently, bring sauce to a boil. Reduce heat to low, and simmer 10 to 15 minutes, until slightly thickened.
Per Serving: 47 calories; 1.6 g fat; 8.5 g carbohydrates; 0.9 g protein; 4 mg cholesterol; 343 mg sodium. Full nutrition
ReviewsRead all reviews 3
The sauce lost a little of its punch while it was on the barbeque. Made a great dipping sauce with great taste and punch. We used it on boneless pork chops. Might try letting the chops sit in...
My husband and son barbequed some chicken and pork boneless short ribs this weekend that turned out a little too spicy because of the rub that was used. I needed a sauce to diffuse a little of t...