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Roasted Garlic-Balsamic Steak Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This roasted garlic and balsamic steak sauce is a sophisticated, plant-based condiment that brings a deep, savoury complexity to your dinner table. By combining the natural sweetness of raisins and applesauce with the sharp tang of balsamic vinegar and red currant jelly, it creates a balanced glaze that rivals any traditional steakhouse offering. The addition of roasted garlic provides a mellow, buttery undertone that ties the vibrant ingredients together perfectly.

As a versatile vegan store-cupboard staple, this sauce is excellent when served alongside grilled Portobello mushrooms, roasted root vegetables, or plant-based steaks. Preparing it a day in advance allows the shallots and spices to fully infuse, resulting in a thick, glossy sauce with a professional finish. It is a brilliant make-ahead option for weekend entertaining or a simple way to elevate a mid-week roast.

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Ingredients for Roasted Garlic-Balsamic Steak Sauce

  • 350ml warm water

  • 180ml raisins

  • 120ml balsamic vinegar

  • 2 tablespoons minced shallots

  • 3 large plum tomatoes, cored, quartered

  • 40g roasted garlic paste from jar

  • 60ml unsweetened applesauce

  • 2 tablespoons honey

  • 1 1/2 tablespoons apple jelly or red currant jelly

  • 1 1/2 tablespoons Worcestershire sauce

  • 1 garlic clove, chopped

  • 1 teaspoon (or more) fine sea salt

  • 3/4 teaspoons dry mustard

  • 1/2 teaspoons (or more) freshly ground black pepper

How to make Roasted Garlic-Balsamic Steak Sauce

Combine 350ml warm water and raisins in medium bowl; let stand until raisins are soft, at least 15 minutes and up to 1 hour. Mix vinegar and shallots in small bowl; let stand 15 minutes. Add vinegar mixture to raisin mixture, then stir in all remaining ingredients. Working in 3 batches, puree mixture in blender until smooth. If desired, season with more salt and pepper. Return mixture to medium bowl. Cover and refrigerate at least 12 hours to blend flavours. DO AHEAD Can be made 1 week ahead. Keep refrigerated.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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