Recipe: Michael Symon's Lola Steak Sauce

MICHAEL SYMON'S LOLA STEAK SAUCE

2 cups balsamic vinegar
2 tbsp red wine vinegar
1/2 cup raisins
1 small yellow onion, diced (1/2 cup)
3 garlic cloves
2 tbsp dark brown sugar
1/2 tsp whole cloves
1/2 tsp cumin seeds
1/2 tbsp celery salt
sprig fresh rosemary
1 or 2 salt-packed anchovy fillets, rinsed and chopped (1 tbsp)

Combine the balsamic and red wine vinegars, raisins, onion, garlic, brown sugar, cloves, cumin, celery salt, rosemary and anchovies in a large, non-reactive saucepan and cook over medium-low heat until the mixture has reduced by one-third.

Pour through a fine-mesh strainer twice or until you have a nice smooth sauce; discard the solids. Let cool, then cover, and refrigerate in a jar for up to 1 month.

Makes 1 cup
Source: Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen by Michael Symon