Tangy Roast Beef Sauce

Ingredients

• 1/2 cup water
• 1/4 cup tomato paste
• 3 tbsp light corn syrup
• 2 tbsp distilled white vinegar
• 1 tsp neutral oil
• 1/2 tsp fine salt
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/8 tsp sweet paprika
• pinch cayenne pepper
• 1 tsp cornstarch
• 1 tbsp cold water

Instructions

1. In a small saucepan, combine water, tomato paste, corn syrup, vinegar, oil, salt, onion powder, garlic powder, paprika and cayenne.
2. Whisk until smooth and well combined.
3. Bring to a gentle simmer over medium heat.
4. Simmer for 3 minutes, stirring occasionally.
5. In a separate small bowl, combine cornstarch and cold water. Stir until smooth.
6. Slowly whisk the slurry into the simmering sauce.
7. Simmer for 1-2 minutes until lightly thickened.
8. Remove from heat and cool completely before serving.

Nutrition

Chef's Notes

Chef's Notes: This sauce is meant to be thinner and tangier than ketchup or barbecue sauce. Do not add molasses, liquid smoke, barbecue sauce, or Worcestershire sauce. The small amount of cornstarch creates light body without turning it into ketchup. Storage: Refrigerate airtight after cooling. Best within approximately 7 days.

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