This tangy, deeply savory sauce is built on rich tomato paste and a bold splash of both white wine and balsamic vinegars, simmered low and slow until it thickens into that classic glossy, spoon-coating consistency. Dijon mustard, onion and garlic powder, celery salt, allspice, and a touch of cayenne stack up layers of complexity that taste far more complicated than the short ingredient list suggests. A quick trip through a fine-mesh strainer leaves it silky-smooth, with no chunky bits to interrupt the pour over a grilled steak or burger. It comes together in one saucepan and keeps beautifully in the fridge, so it's easy to have a jar ready whenever you need it. This one's a solid pick for an added sugar free table without sacrificing that signature steakhouse tang.
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Combine the tomato paste, white wine vinegar, balsamic vinegar, gluten free Worcestershire sauce, orange juice, Dijon mustard, brown sugar, onion powder, garlic powder, celery salt, black pepper, allspice, cayenne, and water in a small saucepan. Whisk until smooth.
Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens slightly and the flavors meld, about 15–18 minutes. The sauce is ready when it coats the back of a spoon and a finger drawn through leaves a clean line.
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