Recipes J&G Steak Sauce 5.0 (5,285) 1 Review A sort of cross between A1 and Lea & Perrins, two steak sauces Jean-Georges Vongerichten admires for their assertive flavors, the chef created this rich, tamarind-inflected blend for his J&G Steakhouse in Scottsdale, Arizona. The sauce will keep for weeks in the refrigerator. Amazing Steaks By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on May 5, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 1 hrs Yield: 3 cups Ingredients 1/2 cup golden raisins 1/2 cup hot water 1 tablespoon vegetable oil 2 shallots, thinly sliced 1 garlic clove, thinly sliced 1 red Thai chile, minced 1 cup sugar 2 tablespoons unsulfured molasses 1/4 cup tomato paste 2 tablespoons tamarind concentrate (see Note) 1 oil-packed anchovy fillet, chopped 1 chipotle in adobo sauce, minced 1 teaspoon fresh thyme leaves 1 teaspoon finely grated orange zest 1 cup red wine vinegar 1 star anise pod Pinch of ground cloves 1 cup water, at room temperature Salt Directions In a small bowl, soak the raisins in the hot water until plumped, about 15 minutes. Meanwhile, in a small skillet, heat the vegetable oil. Add the shallots and garlic and cook over moderate heat, stirring constantly, until browned, about 5 minutes. Add the Thai chile and cook 1 minute longer. In a large saucepan, mix the sugar with the molasses and cook over moderate heat, stirring frequently, until the sugar is melted and lightly caramelized, about 8 minutes. Stir in the tomato paste, tamarind concentrate, anchovy, chipotle, thyme and orange zest and cook until a thick paste forms, about 1 minute. Stir in the vinegar, star anise, cloves and the shallot mixture. Add the raisins with their soaking liquid along with the room-temperature water. Bring the sauce to a simmer and cook over low heat, stirring occasionally, until the sauce has reduced slightly, about 10 minutes. Let cool slightly. Transfer to a blender and puree until very smooth. Season with salt and let cool completely before serving. Make Ahead The steak sauce can be refrigerated for up to 2 months. Notes Tamarind concentrate, the strained, concentrated pulp from tamarind pods, is available at Indian markets and specialty-food shops. Rate it Print