Porter in Place Exclusive — Our steak sauce is an ode to the dark and citrusy sauce our founder, Wendy, used to drown her steaks in as a child (Lea & Perrins, the orange wrapped bottle touted as “the filet mignon of steak sauce” in the ‘80s and ‘90s). Our sauce starts with tart granny smith apples and shallots sauteed in butter.  Then we add our housemade blistered garlic roasted ancho paste, “Cocktail Tomatoes” from Vivivan Howard’s Deep Run Roots cookbook, and tamarind paste. Our tomatoes come from Brittney Blackshear’s Blue Heron Farmstead in Milton, TN. She is a master at coaxing the most flavor out of her tomatoes and picked them the morning we made our sauce.

We love to use this butter on steak, of course, but we’re also known to stir it into mashed potatoes, mix into burgers, or melt over roasted root vegetables like carrots or acorn squash.

Refrigerate for a month or freeze for 6 months.