A Bourbon Recipe Review: Homemade Kentucky Bourbon Ketchup

Move over A1 and Heinz 57 because Kentucky Bourbon Ketchup is the new go-to steak sauce.

I know there are people out in the world who say, “That a great steak doesn’t need anything extra.”

Well, they’re wrong! And maybe they have yet to experience the pleasure, or they are just scared to order ketchup with steak.

My Father-in-Law, Clyde Maggard, used to order ketchup with his steak no matter where he dined. He didn’t care if it was Peter Luger’s or Ponderosa Steakhouse. He loved ketchup on a steak.

I remember when he asked the waiter at Peter Luger’s for ketchup, and the waiter responded, “But you did not order fries, sir.” Clyde looked at him with no shame and said, “It’s for my steak, sir!” Right then and there, I thought we wouldn’t make it out of Brooklyn.

Last month, sadly, my Father-in-Law passed away, and for the people who knew him best, this story is one of many stories that involved him ordering ketchup with a steak at a fancy steakhouse. If there is steak in Heaven, he’s ordering ketchup with it with a big smile.

So, with all my love, this recipe is for my Father-in-Law. May he rest in peace.

• 15 oz. of Tomato Sauce
• 15. oz. of Tomato Paste
• 5 tbsp. of Kentucky Bourbon
• 2.5 tbsp. of Apple Cider Vinegar
• 0.5 tbsp. of Worchester Sauce
• 1/4 Cup of Brown Sugar
• 1 tsp. of Liquid Smoke
• 1/4 tsp. of Salt
• 1/4 tsp. of Pepper
• 1 tsp. of Garlic Powder
• 1 tsp. of Onion Powder

1. Add all ingredients into a saucepan and cook over medium heat, whisking frequently.
2. Continue to cook until the sauce starts to bubble.
3. Once bubbling, reduce to low and continue cooking for 15 minutes.
4. Remove from heat and pour into Mason Jar.
5. Do not put the lid on the ketchup until it is completely cooled.
6. It will last at least three weeks in the fridge.