This bold, tangy steak sauce whisks together rich tomato paste with white wine and balsamic vinegars for a deep, layered sharpness, while orange juice and a touch of brown sugar round out the acidity with a subtle sweetness. Dijon mustard and a warm blend of onion powder, garlic powder, celery salt, and allspice build serious depth, with a hit of cayenne for a slow-building kick. Simmering everything low and slow thickens the sauce into a glossy, spoon-coating consistency, and straining it through a fine-mesh sieve leaves behind a silky, restaurant-style finish. It's a fantastic homemade condiment to spoon over grilled steaks, burgers, or roasted vegetables, and it keeps well in the fridge for whenever a craving hits. This one's a great fit for a dairy free table, no compromise on flavor.
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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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