Emeril's Homemade Steak Sauce

These are the ingredients listed on A1 Steak Sauce's label: tomato puree (water, tomato paste), distilled vinegar, corn syrup, salt, raisin paste, crushed orange puree, spices and herbs, dried garlic and onion, caramel color, potassium sorbate (to preserve freshness), xanthan gum.
Note: xanthan gum is used as thickening agent and stabilizer

Heinz Steak Sauce ingredients: distilled white vinegar, tomato paste, water, corn syrup, raisin concentrate, molasses, salt, caramel color, sodium benzoate and potassium sorbate, as preservatives, dehydrated parsley, crushed oranges, garlic powder, polysorbate 80, spice, natural flavoring, onion powder, mono, di and triglycerides, soybean oil, cottonseed oil.

The main ingredients in both are vinegar and tomato puree, corn syrup and raisins in some form. Other common ingredients are oranges, garlic, onion, spices and herbs, caramel color and preservatives.

Taste of A1 Steak Sauce - there is a definite tang
Taste of Heinz Steak Sauce - I prefer the A1, but it is similar. It's missing some depth.

This is Emeril's recipe for Steak Sauce:

2 cups chicken stock
2 1/4 pounds plum tomatoes, chopped
1 1/4 cup chopped mango
1 cup chopped yellow onions
1/2 pound turnip, peeled and diced [used to help thicken the sauce?]
1 jalapeno pepper, seeded and minced
1/2 cup ketchup
1/4 cup raisins
1 (2-inch) cinnamon stick
2 cloves
3 tablespoons light brown sugar
2 tablespoons rice wine vinegar
2 tablespoons apple cider vinegar
1 tablespoon plus 1 teaspoon molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
1/4 teaspoon cayenne
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice

Combine chicken stock, tomatoes, mango, yellow onions, turnip, jalapeno, ketchup, raisins, cinnamon, cloves, light brown sugar, vinegars, molasses, Worcestershire, garlic, ginger, coriander, chili powder, and cayenne in a medium, heavy pot and bring to a boil. Reduce the heat to medium-low and simmer until thickened, about 1 1/2 hours.

Remove the sauce from the heat and puree on high speed with an immersion blender or in batches in a food processor. Add the orange and lemon juices and process to blend.

Yield: 6 cups