Michael Symon's Lola Steak Sauce

Aired November 17, 2009

2 cups balsamic vinegar
2 tablespoons red wine vinegar
1/2 cup raisins
1 small yellow onion, diced (1/2 cup)
3 garlic cloves
2 tablespoons dark brown sugar
1/2 teaspoon whole cloves
1/2 teaspoon cumin seeds
1/2 tablespoon celery salt
1 sprig fresh rosemary
1 or 2 salt packed anchovy fillets, rinsed and chopped (1 tablespoon)

Combine the balsamic and red wine vinegars, raisins, onion, garlic, brown sugar, cloves, cumin, celery salt, rosemary, and anchovies in a large nonreactive saucepan and cook over medium-low heat until the mixture has reduced by one third. Pour through a fine-mesh strainer twice or until you have a nice smooth sauce; discard the solids. Let cool, then cover, and refrigerate in a jar for up to 1 month.

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