Tangy, deeply savory, and built for drizzling over just about anything off the grill or out of the oven, this bold sauce gets its punch from rich tomato paste, a double dose of white wine and balsamic vinegars, and a bright hit of orange juice. Dijon mustard and brown sugar round out the tang with a little sweetness, while onion powder, garlic powder, celery salt, allspice, and a whisper of cayenne build serious depth in every spoonful. A gentle simmer thickens everything into a glossy, spoon-coating consistency, then a quick strain leaves the finished sauce silky smooth with no bits of seasoning behind. It keeps well in the fridge, so it's worth making a batch to have on hand for burgers, roasted vegetables, or anything that needs a savory-sweet finishing touch. This one is a solid, flavor-packed option for a vegetarian kitchen, no meat drippings or stock required to get that classic steak-sauce richness.
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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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