J&G Steak Sauce recipe


A sort of cross between A1 and Lea & Perrins, two steak sauces Jean-George’s 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.


  • 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


  1. 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.

  2. #FACTS Minerals found in tamarind pulp include: copper, potassium, calcium, iron, selenium, zinc and magnesium, tamarind is Rich in vitamins, including thiamin, vitamin A, Vitamin C as well as folic acid, niacin,  and riboflavin, Tamarind is rich in phytochemicals such as limocen, safrole, and cinnamic acid

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