Okay, y’all — if you’ve never had zip sauce before, let me tell you… it’s not just another steak sauce. I remember the first time I tried it at a steakhouse in Detroit — rich, buttery, a little tangy, and loaded with flavor. I ended up asking the server what was in it, went home, and started testing until I got it right.
Now it’s one of those sauces I keep on standby anytime I’m cooking steak, burgers, or even roasted veggies. This version is super close to the original recipe folks rave about — made with butter, herbs, garlic, and just the right balance of savory and bold. It’s not fussy, just good.
Why You’ll Love This Recipe
This original-style zip sauce is the ultimate finishing touch for steak, burgers, and grilled meats. It’s rich and buttery, with layers of flavor from garlic, Worcestershire, herbs, and just enough tang from a splash of vinegar.
It takes less than 15 minutes to make and transforms any dish into something restaurant-worthy. Plus, it’s totally customizable — make it spicy, extra garlicky, or herb-forward depending on what you’re serving it with. Once you try it, you’ll want to drizzle it over everything.
What You’ll Need
- ½ cup (1 stick) unsalted butter
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic paste (or 1 clove, finely minced)
- 1 tablespoon soy sauce
- ½ teaspoon Dijon mustard
- 1 teaspoon red wine vinegar
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary (or a small fresh sprig)
- Pinch of crushed red pepper flakes (optional)
- Salt, to taste
Pro Tips
- Use high-quality butter — since it’s the base of the sauce, it really makes a difference.
- Don’t brown the butter — melt it gently to keep that silky texture.
- Let the herbs steep in the warm butter for deeper flavor.
- Taste and tweak — this sauce is forgiving. Add more vinegar, mustard, or spice to make it your own.
- Serve warm — it starts to thicken as it cools, so keep it gently warmed before drizzling.
Tools You’ll Need
- Small saucepan
- Spoon or whisk
- Garlic press (if using fresh garlic)
- Measuring spoons
- Small serving bowl or ramekin
- Optional: strainer (for a smoother sauce)
Substitutions & Variations
- Use ghee or plant-based butter for a dairy-free version.
- Substitute soy sauce with coconut aminos or tamari for gluten-free.
- Try Italian seasoning if you don’t have thyme and rosemary.
- Use garlic powder in a pinch — start with ¼ teaspoon.
- Add more red pepper flakes or a dash of hot sauce for a spicier version.
Make Ahead Tips
You can make this zip sauce up to 3 days in advance and store it in a sealed container in the fridge.
To reheat, warm over low heat in a saucepan and whisk well if it separates. Add a splash of water if needed to loosen the texture.
It also freezes well. Pour into silicone molds or ice cube trays, freeze, and pop out portions as needed.
Instructions
1. Melt the Butter
In a small saucepan over medium-low heat, melt the butter gently until fully liquid — don’t let it brown.
2. Add Garlic and Herbs
Stir in the garlic paste, dried thyme, rosemary, and black pepper. Let it cook for 1–2 minutes, stirring often to avoid burning.
3. Mix in Remaining Ingredients
Add Worcestershire sauce, soy sauce, Dijon mustard, red wine vinegar, and red pepper flakes if using. Whisk to combine.
4. Simmer Gently
Let the sauce simmer for another 2–3 minutes on low heat, allowing the flavors to meld. Taste and add a pinch of salt if needed.
5. Strain (Optional)
If you prefer a smoother texture, strain the sauce into a clean bowl. Otherwise, serve as-is.
6. Serve Warm
Transfer to a small serving bowl or ramekin and serve immediately over your favorite steak, burger, or roasted dish.
Serving Suggestions
- Drizzle over a medium-rare ribeye or grilled filet mignon.
- Use as a sauce for steak sandwiches or burgers.
- Spoon over roasted potatoes or Brussels sprouts.
- Mix into mashed potatoes for a buttery flavor boost.
- Serve with grilled mushrooms or portobello caps for a meatless option.
Leftovers & Storage
Zip sauce stores well in the fridge for up to 3–4 days. Let it cool completely before sealing in an airtight container. When ready to use, reheat gently on the stove over low heat, whisking to bring it back together.
For longer storage, freeze in small portions using an ice cube tray and store cubes in a zip-top bag — easy to reheat one serving at a time.
Nutrition & Benefits
This sauce is a treat, for sure — rich in healthy fats from butter and packed with savory herbs and spices. You can keep it simple or add ingredients that boost flavor without relying on sugar or processed ingredients.
Because it’s meant to be a finishing sauce, a little goes a long way. It adds bold flavor to meals without overpowering the main dish. If you’re looking for restaurant-style flavor at home, this sauce delivers.
Recipe FAQ
1. What is zip sauce made of?
Traditionally, it’s a blend of butter, Worcestershire, garlic, herbs, and sometimes soy sauce or mustard. It’s meant to enhance steak without overpowering it.
2. Can I use margarine instead of butter?
You can, but the flavor won’t be as rich. Butter is really the best option for this sauce.
3. What does zip sauce taste like?
It’s buttery, savory, a little tangy from the vinegar and mustard, and has a slight herbal note. It pairs perfectly with grilled meat.
4. Can I make this without soy sauce?
Yes — you can substitute coconut aminos or just use a little more Worcestershire.
5. Is zip sauce spicy?
Not unless you add red pepper flakes or hot sauce. You control the heat level.
A Sauce That Speaks for Itself
There’s something about this zip sauce that just makes the meal. It’s one of those things that feels fancy but takes barely any time to throw together. I keep the ingredients on hand now, especially when steak night’s on the menu. It’s buttery, flavorful, and once you try it, you’ll wonder how you ever went without it.