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Details
All natural. Just add butter. Beef's ultimate dipping sauce. Makes 12 servings. America discovers a new taste for beef. It was a discovery just waiting to happen. A few years ago, while going through some boxes in the attic left to him by his grandfather, Tom Shea found a recipe for a steak sauce. Lots of zip! Grandpa Shea wrote on the top of the yellowed 3 in x 5 in card. Curious, Tom made a batch. Right away I knew I was onto something big. The sauce had a flavor profile unlike anything out there, said Tom, founder of Great Lakes Gourmet, so I started making it for friends and family. And the response was always the same -people flipped over it! Being from Michigan, Tom figures Grandpa was exposed to other broth-based zip sauces - popular at steak houses in Detroit in the 1940's -and then came up with his own version. But Zip-It is cream-based, so it really sticks to your meat. The taste is phenomenal - there's nothing like it on the planet, said Tom. I think Gramps would be proud. Real proud. Turn your house into a steak house. Cream-based sauce. Heat while adding unsalted butter. All natural. Use as a finishing or dipping sauce. Add to any beef recipe. 1940's recipe. Made in Michigan, USA.
Ingredients
Water, Soy Sauce Concentrate (Fermented Soy Sauce, Maltodextrin, Salt), Cream Powder (Sweet Cream, Nonfat Dry Milk, Sunflower Lecithin, Less than 2% Silicon Dioxide to Prevent Caking), Cabernet Wine, Unsalted Butter (Pasteurized Cream, Natural Flavorings), Modified Food Starch, Garlic, Citric Acid, Xanthan Gum, Roast Beef Extract, Sodium Bicarbonate.
Directions
Shake well before using.
Warm Zip-It in a pan over low heat. For a richer sauce add unsalted butter as desired. Pour on food or in dipping cups. Do not boil.
Add unsalted butter.
Refrigerate after opening.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 20
- Total Fat 1g2%
- Saturated Fat 0.5g3%
- Cholesterol 5mg2%
- Sodium 270mg11%
- Total Carbohydrate 2g1%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 1g
Details
All natural. Just add butter. Beef's ultimate dipping sauce. Makes 12 servings. America discovers a new taste for beef. It was a discovery just waiting to happen. A few years ago, while going through some boxes in the attic left to him by his grandfather, Tom Shea found a recipe for a steak sauce. Lots of zip! Grandpa Shea wrote on the top of the yellowed 3 in x 5 in card. Curious, Tom made a batch. Right away I knew I was onto something big. The sauce had a flavor profile unlike anything out there, said Tom, founder of Great Lakes Gourmet, so I started making it for friends and family. And the response was always the same -people flipped over it! Being from Michigan, Tom figures Grandpa was exposed to other broth-based zip sauces - popular at steak houses in Detroit in the 1940's -and then came up with his own version. But Zip-It is cream-based, so it really sticks to your meat. The taste is phenomenal - there's nothing like it on the planet, said Tom. I think Gramps would be proud. Real proud. Turn your house into a steak house. Cream-based sauce. Heat while adding unsalted butter. All natural. Use as a finishing or dipping sauce. Add to any beef recipe. 1940's recipe. Made in Michigan, USA.
Ingredients
Water, Soy Sauce Concentrate (Fermented Soy Sauce, Maltodextrin, Salt), Cream Powder (Sweet Cream, Nonfat Dry Milk, Sunflower Lecithin, Less than 2% Silicon Dioxide to Prevent Caking), Cabernet Wine, Unsalted Butter (Pasteurized Cream, Natural Flavorings), Modified Food Starch, Garlic, Citric Acid, Xanthan Gum, Roast Beef Extract, Sodium Bicarbonate.
Directions
Shake well before using.
Warm Zip-It in a pan over low heat. For a richer sauce add unsalted butter as desired. Pour on food or in dipping cups. Do not boil.
Add unsalted butter.
Refrigerate after opening.
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