This A-1 copycat homemade steak sauce recipe is slightly sweet with a delicious tang from the vinegar. It’s perfect for drizzling over your favorite cut of tender, juicy meat.
Reasons You’ll Love This Recipe
Easy to Make: There are only a few simple ingredients that go into this amazing sauce, and you probably already have them in your pantry.
Customizable: You can easily adjust this homemade steak sauce recipe to suit your taste preferences.
You will love the depth of flavor this homemade sauce gives any steak you make. If you like A-1, you will love this even more. It is similar but will have ingredients you know and trust. Combined, they make the most incredible steaks taste even better! Trust me, you will want to have this on hand any time you make steaks!
Ingredients Needed
How to Make Homemade Steak Sauce
This steak sauce recipe is just as good or better than A-1 steak sauce. I love being able to adjust the ingredients to use more of what I like and make it taste exactly how I want.
Combine: In a mixing bowl, add the Worcestershire sauce, balsamic vinegar, ketchup, soy sauce, onion powder, garlic powder, mustard powder, pepper, and salt.
Stir: Whisk everything together and then serve or store right away.
Tips and Variations
This homemade steak sauce recipe is very straightforward. But you can always adjust something like this to make it suit your tastes. Here are some ideas to get you started.
Let it Sit: You can use this sauce right away, but I recommend letting it sit for a couple of hours to allow the flavors to meld together. Shake well before using.
Make it Spicy: If you want to, you can add some spice to this sauce by adding cayenne pepper to it.
Storing Steak Sauce
The nice thing about this homemade steak sauce is that will last you a couple of months! Here are the instructions for how to give it the longest shelf life.
Fridge: You can store any leftovers in an airtight container in the fridge for up to 2 months.
Freezer: I don’t recommend freezing this sauce, it keeps for a long time in the fridge and will be best kept there.
More Steak Sauces and Marinades
Most of the time, I just like to eat my steak in a nice, simple marinade. But there are those special occasions where I like to have my steak with an incredibly flavorful sauce. Here are a few of my favorites! Let me know which one you want to try!
This A-1 copycat homemade steak sauce recipe is slightly sweet with a delicious tang from the vinegar. It's perfect for drizzling over your favorite cut of tender, juicy meat.
In a mixing bowl add the ¼ cup Worcestershire sauce, 2 tablespoons balsamic vinegar, 1 teaspoon ketchup, 1 teaspoon soy sauce, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon ground mustard, ¼ teaspoon pepper, and Salt to taste.
Whisk to mix everything together and serve or store right away.
This Air Fryer Salmon recipe with a maple soy glaze is one of my favorite salmon recipes! Quick and easy with just five ingredients! Air Fryer Salmon I’m obsessed with this air fryer salmon recipe because it so quick and delicious! Cooking salmon in an air fryer results in the most tender, juicy fish, and […]
Homemade Old Bay Seasoning is a simple way to bring bold, zesty flavor to your dishes! This spice blend has a classic taste but with the freshness and flexibility of making it yourself. Perfect for seafood, meats, and more!
Reasons You’ll Love This Recipe
Versatile: This mix has a distinctive taste that pairs especially well with seafood like shrimp and fish. But it also enhances chicken, vegetables, and snacks like popcorn!
When you combine your own seasonings at home, the flavors are so delicious and always make something unique and special. Homemade blends always taste better than store-bought. This homemade old bay seasoning recipe is the perfect balance of savory, spicy, and slightly sweet.
Ingredients Needed
How to Make Copycat Old Bay Seasoning
This homemade old bay seasoning recipe comes together in just 5 minutes! You can even prepare it in bulk, so you always have it on hand. Simply grind the bay leaves, mix the herbs and spices, then give them a quick stir or shake.
Add the Bay Leaves to a Grinder: To make the ground bay leaves, add 8-10 whole bay leaves to a spice grinder or a coffee grinder.
Grind the Bay Leaves: Grind until you have a fine powder. Depending on the strength of your grinder, this can take a couple of minutes. Alternatively, you may use a mortar and pestle to crush the bay leaves into powder.
Mix: Add ground bay leaves, celery salt, paprika, ground mustard, ground ginger, ground black pepper, ground white pepper, cayenne pepper, ground cinnamon, ground nutmeg, ground cloves, and ground cardamom to a small bowl and mix until combined. Use in place of store-bought Old Bay seasoning.
Tips and How to Use Old Bay Seasoning
You’re going to love having this homemade old bay seasoning in your pantry! It’s super flavorful and can be used to season so many different foods!
How Do I Use Old Bay Seasoning? Use in place of store-bought old bay seasoning in any recipe that calls for it, or season fish, chicken, other meats, vegetables, or even eggs with it!
Do you have to grind your own bay leaves? You don’t have to grind your own if you’re able to find ground bay leaves at the store or online! If you grind your own, definitely use a spice or coffee grinder or a mortar and pestle to grind them finely. I tried using a blender, but it wasn’t able to grind the leaves finely enough. Using a spice grinder takes time, but keep it running long enough, and you will have a beautiful powder of bay leaves!
Make it Spicy! If you like things a little bit spicier, go ahead and add a full ¼ teaspoon of cayenne powder!
Grinding the Spices: If you want to meld the flavors better together, add the whole spice mixture to a spice grinder and pulse it a few times to let them grind together even finer.
Storing Seasoning
Store the homemade old bay seasoning blend in an airtight jar, container, or ziplock bag for up to 3 years! Ideally, seasonings and spices should be kept in a cool, dark cupboard in order to maintain freshness and flavor.
More Homemade Seasoning Recipes
Homemade spice blends always have a fresher, more flavorful taste, plus you can customize them to create unique variations. Here are a few more recipes that I use all the time and I know you’ll love!
Homemade Old Bay Seasoning is a simple way to bring bold, zesty flavor to your dishes! This spice blend has a classic taste, but with the freshness and flexibility of making it yourself. Perfect for seafood, meats and more!
Course pantry staple
Cuisine American
Keyword Homemade Old Bay Seasoning, How to make old bay seasoning, Old Bay Seasoning, old bay seasoning recipe
To make the ground bay leaves, add 8-10 whole bay leaves to a spice grinder or a coffee grinder and grind until you have a fine powder. Depending on the strength of your grinder, this can take a couple of minutes. Alternatively, you may use a mortar and pestle to crush the bay leaves into powder.
Add 1 teaspoon ground bay leaves, 1 tablespoon celery salt, 2 ½ teaspoons paprika, 1 ½ teaspoon ground mustard, 1 teaspoon ground ginger, ½ teaspoon ground black pepper, ¼ teaspoon ground white pepper, ⅛ teaspoon cayenne pepper, ⅛ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, and ⅛ teaspoon ground cardamom to a small bowl and mix until combined.
Homemade sausage gravy is perfect for a comforting breakfast! In just 15 minutes and with a few simple ingredients, you’ll have a delicious, hearty gravy to top fluffy biscuits.
Reasons You’ll Love This Recipe
Quick and Easy: This sausage gravy recipe is ready in just 15 minutes with minimal effort.
Simple Ingredients: You only need four ingredients plus seasonings!
Rich and Creamy: You and your family won’t be able to get enough of this perfectly thick gravy with bold sausage flavor.
The other day, I was craving a rich, hearty breakfast and decided to whip up some fluffy buttermilk biscuits and this flavorful gravy! It hit the spot! My whole family gobbled it up so fast that we made it again the next day, we couldn’t get enough!
Ingredients For Sausage Gravy
It doesn’t take much to make this incredibly flavorful sausage gravy! I recommend having all of these ingredients on hand so you can make more.
How to Make Sausage Gravy
Follow these simple steps for the best sausage gravy recipe you’ll ever make. It’s a classic recipe that you’ll find yourself returning to over and over. From start to finish, the recipe only takes 15 minutes!
Cook: Heat a large nonstick pan over medium heat. Add the sausage and cook until no longer pink and lightly browned about 5 minutes.
Add: Sprinkle the flour, salt, pepper, and Italian seasoning, if using, over the cooked sausage. Stir and cook for 1 minute until the flour is absorbed.
Whisk: Slowly whisk in the half and half, then increase the heat to medium-high to bring it to a boil.
Simmer and Serve: Reduce to low heat. Simmer and stir occasionally until the sauce thickens, about 5 minutes. The sauce should coat the back of a spoon. If your sauce is too thick, add more half-and-half or milk. Add the milk one tablespoon at a time until you reach the desired consistency. Whisk the butter into the gravy mixture. Taste the sausage gravy and season with salt and pepper, if needed. Serve over warm buttermilk biscuits, rice, or mashed potatoes!
Sausage Gravy Tips
Making sausage gravy is super simple! Follow my tips below to help you make it just the way you like it. I also have some ideas for ways to serve it!
What sausage should I use? You can use pork breakfast sausage or turkey sausage. They are all delicious options for sausage gravy!
Salty Sausage: Wait to season the gravy until the end with salt and pepper. Some brands of sausage can be salty enough.
How to Thin the Gravy? The cream and flour help create a rich, thick gravy. If you want a thinner gravy, add a splash of milk until you reach your desired consistency.
Serving Ideas:Homemade biscuits are the obvious choice to serve with your sausage gravy, but try serving it over rice, mashed potatoes, or noodles for a change. Talk about a comfort food!
Storing and Reheating Leftovers
Here are my tips for storing and reheating leftover sausage gravy so you can enjoy it days later.
Refrigerator: If you have leftover gravy, make sure to cool it completely before storing it. Store in an airtight container in the fridge for up to 4 days.
Freezer: You can freeze sausage gravy in an airtight container for up to two months. Let thaw in the fridge.
To Reheat: Simply reheat on the stovetop over medium heat until warmed through. A little bit of milk can be added and whisked in to thin out the gravy if needed.
More Favorite Breakfast Recipes
If you appreciate a hearty breakfast that’s filled with flavor, you’ll love these other family-favorite breakfast recipes!
Homemade sausage gravy is perfect for a comforting breakfast! In just 15 minutes and with a few simple ingredients, you’ll have a delicious gravy to top fluffy biscuits.
Heat a large nonstick pan over medium heat. Add the 1 pound ground pork sausage, and cook until no longer pink and lightly browned, about 5 minutes.
Sprinkle the ⅓ cup all-purpose flour, ½ teaspoon Kosher salt,½ teaspoon black pepper, and ¼ teaspoon dried Italian seasoning, if using, over the cooked sausage. Stir and cook for 1 minute until the flour is absorbed.
Slowly whisk in the 2 ¾ cups half and half, then increase the heat to medium-high to bring it to a boil.
Reduce the heat to low. Simmer and stir occasionally until the sauce thickens, about 5 minutes. The sauce should coat the back of a spoon. If the sauce is too thick, add more half-and-half or milk. Add the milk 1 tablespoon at a time until you reach the desired consistency. Whisk the 2 tablespoons butter into the gravy. This gives it a rich, velvety finish!
Taste the gravy and season with salt and pepper if needed. Serve over biscuits, rice, or mashed potatoes!
Slow cooker Sunday sauce, also known as “sugo,” is a rich, tomato-based ragu that’s a favorite for family dinners. Traditionally, it’s simmered low and slow from morning until dinnertime, making it the perfect recipe for the slow cooker. Serve it over pasta with a sprinkle of pecorino romano cheese for an unforgettable meal!
Reasons You’ll Love This Recipe
Amazing Flavor: With deep, savory flavors that develop over hours, this hearty sauce will be one your family cherishes for generations.
Perfect for Large Groups: This recipe makes enough to serve a crowd! Or better yet, double it and use it in meals all week long!
Make-Ahead Friendly: This tastes even better the next day! It also stays fresh for a whole week and can be frozen for longer storage.
Use Sunday Sauce Instead of Marinara!
If you are looking for a sauce that is full of tomato flavor and meat, this one is for you. Not only is it delicious but you can add it to just about anything! It’s so versatile, I use it in place of marinara sauce in just about any recipe. I often use it for making sheet pan lasagna, and baked rigatoni, or this easy spaghetti pie!
Ingredients Needed
These hearty ingredients make this sauce so packed full of flavor, you will want to use it in everything!
How to Make Slow Cooker Sunday Sauce
The beauty of making Sunday sauce (sugo) in the crock pot is that it’s super quick to prep!
Sear: Add the olive oil to a large skillet and heat over medium-high heat. Add the short ribs to the pan and sear on all sides for 1-2 minutes until a nice crust has formed. Remove from the pan and place the short ribs in the greased pot of a 7-quart slow cooker.
Cook: Add the onions and carrots to the pan and cook in the remaining oil for 2-3 minutes until the onions are translucent. Add the garlic and cook for an additional minute before transferring to the slow cooker.
Brown: Cook the Italian sausage in the skillet until no pink remains. Drain off any fat before adding to the slow cooker.
Combine: Add the can of whole tomatoes, crushed tomatoes, tomato paste, red wine, basil, oregano, thyme, salt, and pepper to the slow cooker and stir until everything is well combined. It’s alright if the short ribs fall apart as you mix everything. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Shred the short ribs with two forks and discard the bones before serving. Serve over al dente pasta with pecorino romano cheese on top.
Did she say 9 garlic cloves?
Do I really need nine cloves of garlic? I believe so! It adds so much flavor that I wouldn’t recommend skimping on the garlic. You can even go further and use a whole head of garlic if you’d like! Try roasting the garlic, then use the roasted garlic and the garlic olive oil in place of the garlic and olive oil in the recipe card.
Tips for Making Slow Cooker Sunday Sauce
Variations: Every family makes their Sunday sauce differently, so you can adapt this recipe to fit your preferences! Use your chosen protein (pork shoulder, sausage, ground beef or pork, short ribs, beef chuck, etc). You can adjust the seasonings to your liking! Add ingredients such as jalapeños, parmesan cheese rind, or tomato sauce instead of whole or crushed tomatoes. Spice it up with red pepper flakes.
Boneless Short Ribs: Don’t want bone-in short ribs? Use boneless! The bone certainly adds flavor, but it’s not necessary for making this recipe. Just be sure to discard the bones and any unrendered pieces of fat before serving the sauce.
Use Fresh Herbs: If you would like to use fresh herbs instead of dried ones, the standard rule of thumb is 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs.
Substitute Wine: If you don’t want to use red wine, you may use beef, chicken, or vegetable broth instead.
Use San Marzano Tomatoes: You have to use San Marzano tomatoes for the best, most authentic flavor. They are super star tomatoes from Italy with a sweeter, less acidic flavor than many other tomato varieties.
Ways to Serve: How to use Sunday Sauce? Over pasta, in lasagna, on eggplant or chicken parmesan. Use it on a sandwich, in stuffed peppers, with garlic bread, or as a super hearty pizza sauce. The options are endless!
How to Store Leftover Sunday Gravy
Homemade sugo sauce is great for storing in both the fridge and freezer! I love making a large batch to keep in the freezer for those busy days.
Fridge: Store leftover Sunday sauce in an airtight container in the fridge for up to 7 days. Heat in the microwave or on the stovetop until steaming and heated through before serving.
Freezer: You can freeze slow cooker Sunday sauce in an airtight container or a freezer ziplock bag for up to 3 months. Thaw overnight in the fridge before reheating and serving.
Add the 2 tablespoons olive oil to a large skillet and heat over medium-high. Add the 2 pounds bone-in beef short ribs to the pan and sear on all sides for 1-2 minutes until a nice crust has formed. Remove from the pan and place the short ribs in the greased pot of a 7-quart slow cooker.
Add the 1 ½ cups diced onion, and 1 cup diced carrots, to the pan and cook in the remaining oil for 2-3 minutes until the onions are translucent. Add the 3 tablespoons minced garlic, and cook for an additional minute before transferring to the slow cooker.
Cook the 1 pound Italian sausage, in the skillet until no pink remains. Drain off any fat before adding to the slow cooker.
Add the 1 (28-ounce) can whole San Marzano tomatoes, 1 (28-ounce) can crushed San Marzano tomatoes,1 (6-ounce) can tomato paste, ½ cup dry red wine, 1 ½ tablespoons dried basil, 1 tablespoon dried oregano, 2 teaspoons dried thyme, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper to the slow cooker and stir until everything is well combined. It’s alright if the short ribs fall apart as you mix everything.
Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Shred the short ribs with two forks and discard the bones before serving.
Serve over al dente pasta with pecorino romano cheese on top.
