Michael's Steak Sauce

• 2 tablespoons extra-virgin olive oil
• 1/2 cup onion, minced
• 1/2 cup tomato paste
• 1 1/2 cups raisin paste or whole raisins
• 4 1/4 cups cold water
• 1 tablespoon garlic, minced
• 1 1/4 cups balsamic vinegar
• 5 tablespoons applesauce
• 5 tablespoons roasted garlic paste
• 1 1/2 teaspoons mustard powder (dried mustard)
• 1/4 cup corn syrup
• 3 tablespoons Worcestershire sauce
• 3 tablespoons salt
• 1 teaspoon freshly ground pepper

1. Place extra-virgin olive oil in large sauce pot over medium high heat, add onions and reduce heat to medium.
2. Saute onions until golden brown then add tomato paste, cook for 1 minute.
3. Turn heat back to high, add remaining ingredients with exception of salt and pepper.
4. Bring to a boil, reduce heat to medium and simmer ingredients for 10 to 15 minutes.
5. Remove pot from heat, place into blender* and puree until smooth.
6. Add salt and pepper.
7. If the mixture is not smooth enough add a few teaspoons of water and puree until smooth.
8. * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
9. Transfer liquid to a blender or food processor and fill it no more than halfway.
10. If using a blender, release one corner of the lid.
11. This prevents the vacuum effect that creates heat explosions.
12. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

extravirgin olive oil, onion, tomato paste, raisin paste, cold water, garlic, balsamic vinegar, applesauce, garlic, mustard powder, corn syrup, worcestershire sauce, salt, freshly ground pepper

Taken from www.foodnetwork.com/recipes/michael-chiarello/michaels-steak-sauce-recipe.html (may not work)