Peter Luger Steak House in New York City is renowned for its mouthwatering steaks, but it’s the secret sauce that keeps patrons coming back for more.
Now, you can recreate that iconic flavor at home with our homemade Peter Luger Sauce recipe.
This savory, umami-packed sauce elevates any grilled meat or roasted vegetables to new heights.
Let’s dive into the ingredients, equipment, and step-by-step instructions.
Ingredients:
1 cup ketchup
1/2 cup Worcestershire sauce
1/4 cup apple cider vinegar
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (adjust to taste)
1/4 cup brown sugar (optional, for sweetness)
Equipment:
Medium saucepan
Whisk
Measuring cups and spoons
Instructions:
In the saucepan, combine the ketchup, Worcestershire sauce, apple cider vinegar, soy sauce, Dijon mustard, garlic powder, onion powder, black pepper, and cayenne pepper.
Whisk the ingredients together over medium heat until well combined.
Bring the mixture to a gentle simmer, then reduce the heat to low.
Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
Taste and adjust the seasoning as needed.
If you prefer a sweeter sauce, add the brown sugar and stir until dissolved.
Remove from heat and let the sauce cool before transferring it to a glass jar or bottle.
Store in the refrigerator for up to two weeks.
Nutritional Facts (per serving):
Calories: 45
Fat: 0g
Carbohydrates: 11g
Protein: 0g
Sodium: 350mg
Health Benefits:
Rich in umami flavor from soy sauce and Worcestershire sauce.
Contains antioxidants from apple cider vinegar.
Low in fat and calories.
Adds depth to grilled meats and vegetables.
FAQs:
Can I use this sauce on chicken or fish?
Absolutely!
It pairs well with poultry and seafood.
Is the brown sugar necessary?
No, it’s optional.
Adjust the sweetness to your liking.
Can I freeze the sauce?
Yes, freeze in small portions for later use.
How long does it keep in the fridge?
Up to two weeks.
Can I double the recipe?
Certainly!
Just adjust the quantities accordingly.