Balsamic Blueberry Steak Sauce

  • Yield 12 servings

This sauce is rich, a bit bitter and subtly sweet—a perfect complement to beef.

Balsamic Blueberry Steak Sauce
Photo by Matt Armendariz

If you’re craving some extra heat, add half a roasted poblano pepper to the sauce.


1 teaspoon olive oil
2 garlic cloves, finely minced
1/4 Vidalia onion, finely diced
6 tablespoons balsamic vinegar
2 tablespoons dark brown sugar
4 teaspoons honey
2 teaspoons molasses
2 cups fresh blueberries


  1. Heat olive oil in a medium saucepan over medium heat. Add garlic and onion and cook, stirring, until softened, about 5 minutes. Add remaining ingredients and stir until combined. Increase heat and bring mixture to a low boil; cook 5 minutes. Reduce heat to low, cover, and simmer 25 minutes. Keep an eye on the sauce; if it is reducing too quickly, turn the heat down or off.
  2. Remove cover. Using the back of a wooden spoon, mash blueberries against the side of the pan to release juices. Increase heat to medium and cook until sauce reaches your preferred thickness, 6 to 8 minutes. Strain if desired and serve with steak. Makes 1 1/2 cups sauce.

Reprinted with permission from Jessica Goldman Foung’s Sodium Girl’s Limitless Low-Sodium (Houghton Mifflin Harcourt, 2013).


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