Wait, isn’t B-2 some kind of airplane?

I like to call this sauce B-2, for short, when I introduced it in California years ago. We have updated the methodology for B2 over the years. This one requires less time and effort than the original version, which actually had dates in it.  This sauce really is similar in characteristic to those expensive steak sauces that come in the tall skinny bottles, with less salt.

The main difference between these sauces and ketchup is the presence or absence of tamarind paste. Tamarind is produced from the pulp inside the seed pod of an Asian tree. It’s very high in tartaric acid, which is also used in beer, wine, and cheese making. That’s what makes those sauces zesty.

Who was the first to scrape a pod?

Tamarind is in Worcestershire sauce too, and it provides a distinctive, robust flavor, tartness and dark dark dark color. I designed this sauce to fully take advantage of that complex profile, without the typically dominant flavor of tomato and/or catsup. You will see this sauce referred to in recipes, as a component in Sous-B-Q and other items.

Procedure:

Combine in Ziploc Gallon bag (no vacuum) and process @

183F/84Cx2 hours:

  • Water, 1 quart
  • Sugar, 1 cup.
  • Ginger, fresh, 1 Tbsp.
  • Garlic, fresh, 2 Tbsp.
  • Mustard seed, whole, 2 Tbsp.
  • Vinegar, white, 1 cup.
  • Oregano flakes, dry, 15g.
  • Allspice, ground, 15g.
  • tamarind concentrate, 7 oz.
  • Tomato paste, 1 can, the small ones.
  • Salt, 1/4 cup.

Remove from bath, shock to 70F/21C

Cold Shock to 70F/21C.

Pour in blender. Add

  • Vegetable oil, 1 cup.

Blend on high speed. You want as much friction as possible to break up the ginger and the mustard, which are very resilient. Strain if desired.

 

This is a pic of double smoked meat loaf with a butter emulsion made from this steak sauce. We will be “experimenting” with other applications soon. Is it still an experiment if you know it’s going to be good?

Norm