Best Homemade Garlic Butter Sauce is a fantastic recipe for sizzlers. The best part about making your own sauces is that you can adjust the ingredients as per your liking. This is a dark brown sauce also known as Steak Sauce or Brown Sauce.
If you’re looking for a sauce to serve on your sizzlers or topping a burger or as a dipping for fries then look no more and try this simple recipe that is ready in just 15 minutes.
Try this sauce on your continental vegetable sizzler. This Homemade Garlic Butter Sauce can be refrigerated for 2 weeks of can be frozen for at least 2 to 3 months. You can also try our other homemade sauce recipe such as Spicy Marinara Sauce (Homemade), Classic Homemade Pizza And Pasta Sauce and Pesto Sauce.
Prep time: 5 minutes
Total time: 15 minutes
Ingredients For Best Homemade Garlic Butter Sauce
1/2 cup onions chopped fine
2 tablespoon garlic chopped fine
2 tablespoons fresh parsley chopped fine/ dry oregano
1/2 cup orange juice/ 1 tablespoon lemon juice
1/2 cup tomato ketchup
1/4 cup water
2 tablespoon Dijon mustard
2 tablespoon apple cider vinegar/ plain vinegar
1/4 cup Worcestershire sauce/ 2 tablespoon light soya sauce
2 tablespoon dark brown sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper/ chilli flakes
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
2 tablespoon butter
Salt to taste
Directions for Best Homemade Garlic Butter Sauce
- Heat a large pan over medium heat; add butter, garlic and onions. Saute till pink.
- Add the parsley, ketchup, mustard, vinegar, orange juice, Worcestershire, sugar and stir.
- Now add salt, black pepper, cloves, cinnamon, cayenne, water and stir well.
- Bring the sauce to a boil, and then reduce the heat to low and simmer, uncovered, stirring occasionally to dissolve the sugar, until the sauce is reduced and slightly thickened, 20 to 25 minutes. Switch off the heat.
- Ladle the sauce into a blender, purée until the sauce is completely smooth.
- Sieve the sauce and pour in a clean jar and close the lid.
- This sauce can be refrigerated for two weeks or frozen till 3 month.
