Did anyone see this episode today? I think I am going to have to try this. I loved Emeril's steak sauce and then Kroger quit carrying it. Now all they have is a few different types of A1 and I don't like any of them. I used to like the Lea and Perrins steak sauce and they quit carrying it. The last one I tried was the heinz 57 and it was okay ... but not delicious.
Michael's looks awesome, I am going to have to try making it soon.
Place extra-virgin olive oil in large sauce pot over medium high heat, add onions and reduce heat to medium. Saute onions until golden brown then add tomato paste, cook for 1 minute. Turn heat back to high, add remaining ingredients with exception of salt and pepper. Bring to a boil, reduce heat to medium and simmer ingredients for 10 to 15 minutes.
Remove pot from heat, place into blender* and puree until smooth. Add salt and pepper.
If the mixture is not smooth enough add a few teaspoons of water and puree until smooth.
* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
There is a recipe for Emeril's steak sauce at FN, but I don't know if it's the same as the bottled stuff you get at the store. It sure has a long list of ingredients!
Emeril's Homemade 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
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.
__________________ Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin
Looks like both Michael and Emeril go with raisins. I would imagine it's for sweetness and color, because if it is the same recipe for Emeril's I didn't taste any of the fruit, it just had a nice blended spice flavor.
I think I am going to try Michael's version tomorrow, it sounds very good to me. I couldn't find raisin paste, I think I might try to rehydrate some raisins and run them thru the food mill and see how that goes.
This is to add to oatmeal or something else that needs sweetness. 10 Minutes to Prepare and Cook
Ingredients
Cup of Raisins
Cup or so of water
Directions
Put water in a blender and then start putting in raisins until it turns into a paste. It will look a bit like mincemeat without the lumps. Put in a jar and store in refridge.
I am glad I went to the store last night. It's snowing again. 
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