Kentucky Black Dip Sauce

Kentucky Black Dip Sauce

A peppery, vinegar-dark condiment for dunking thin-sliced roast beef sandwiches.

Total 30 min Makes 16 oz Calories 45/serving

Dietary

Keto, Nut free

Allergens

Dairy, Red meat

This Owensboro-style dip gets its deep color and sharp bite from black pepper, Worcestershire sauce, and beef drippings simmered together. Served warm alongside thinly shaved roast beef on soft buns, it soaks into the bread and delivers a smoky, peppery punch. It's a staple at Kentucky backyard gatherings and church potlucks.

Ingredients

  • 2 cups beef broth
  • 1/4 cup beef drippings or unsalted butter
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon coarsely ground black pepper
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf

Method

  1. In a 6-quart saucepan, combine the beef broth, beef drippings, Worcestershire sauce, black pepper, cider vinegar, onion powder, garlic powder, salt, cayenne, and bay leaf.

  2. Bring the mixture to a boil over medium-high heat, stirring to dissolve the drippings.

  3. Reduce heat to low and simmer uncovered, stirring occasionally, until the liquid reduces by about a third and darkens.

  4. Remove the bay leaf and discard. Taste and adjust pepper or salt as needed.

  5. Serve warm in small bowls for dipping thin-sliced roast beef sandwiches.

Rate this recipe

★ 3.5 (1)

Kentucky Black Dip Sauce

This Owensboro-style dip gets its deep color and sharp bite from black pepper, Worcestershire sauce, and beef drippings simmered together. Served warm alongside thinly shaved roast beef on soft buns, it soaks into the bread and delivers a smoky, peppery punch. It's a staple at Kentucky backyard gatherings and church potlucks.

30 min 16 oz 45 cal

Ingredients

  • 2 cups beef broth
  • 1/4 cup beef drippings or unsalted butter
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon coarsely ground black pepper
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf

Method

  1. 1

    In a 6-quart saucepan, combine the beef broth, beef drippings, Worcestershire sauce, black pepper, cider vinegar, onion powder, garlic powder, salt, cayenne, and bay leaf.

  2. 2

    Bring the mixture to a boil over medium-high heat, stirring to dissolve the drippings.

  3. 3

    Reduce heat to low and simmer uncovered, stirring occasionally, until the liquid reduces by about a third and darkens.

  4. 4

    Remove the bay leaf and discard. Taste and adjust pepper or salt as needed.

  5. 5

    Serve warm in small bowls for dipping thin-sliced roast beef sandwiches.