Homemade Heinz 57 Sauce Recipe (Easy Copycat)

Watch this quick video tutorial!

When it comes to steak night at my house, there's one bottle that always made it to the table growing up. That signature tangy, slightly sweet Heinz 57 sauce. I loved it so much that the day I ran out and didn't feel like running to the store, I decided to try making my own. Turns out, it's almost too easy.

I've been developing and testing comfort-food recipes here at Simply LaKita since 2013, and this copycat is one I've made more times than I can count. Tweaking the balance of tangy, sweet, and savory until it tasted just like the real thing. My family can't tell the difference, and the readers who've left reviews say the same.

The best part? It comes together in about ten minutes with no cooking and pantry staples you probably already have. Let's get started!

What Is Heinz 57 Sauce?

Heinz 57 is a classic American steak sauce that's been around for over 100 years. Despite the famous "57" branding, the H.J. Heinz Company was already selling well over 57 products when the slogan was created. The number was a marketing choice, not an ingredient count.

In flavor, it sits somewhere between ketchup and a traditional steak sauce: tomato-forward, tangy from vinegar, a little sweet, with a savory, spiced backbone. The original bottle is built on a tomato purée base seasoned with vinegar, mustard, raisin and apple for sweetness, plus garlic, onion, and a blend of spices. My homemade version captures that same sweet-tangy-savory profile using simpler pantry ingredients, no high-fructose corn syrup required.

Ingredients You'll Need

Here's everything you'll need to make this recipe. This sauce comes together in minutes with ingredients you probably already have on hand.

1. Ketchup - The base of the sauce, bringing the sweet, tangy tomato flavor that defines Heinz 57. Use whatever ketchup you like, a "clean" ketchup with no high-fructose corn syrup works beautifully here.
2. Worcestershire Sauce - This is the secret to that deep, savory, umami backbone. Don't skip or swap it, it's what separates this from plain seasoned ketchup.
3. Hot Sauce - Just enough for a gentle warmth, not real heat. Use your favorite brand, or sriracha for a slightly different note.
4. Vinegar - Apple cider or distilled white vinegar adds the signature tang. Malt vinegar works too (and is closest to the original), but note it contains gluten.
5. Yellow Mustard - Adds tang and helps tie everything together.
6. Granulated Sugar - Balances the acidity. Honey or light brown sugar both work if you prefer.
7. Salt - Wakes up all the other flavors so the sauce doesn't taste flat.

👉🏾 See the recipe card below for exact quantities and full instructions.

How to Make Homemade Heinz 57 Sauce

Here's a quick overview of the process. Full step-by-step instructions are in the recipe card below.

Step 1: Combine Everything in One Bowl

Add the ketchup, Worcestershire, hot sauce, vinegar, mustard, sugar, and salt to a medium bowl. Because there's no cooking, the order doesn't matter, just get it all in one place.

Step 2: Whisk Until Smooth

Whisk thoroughly until the sugar dissolves and the sauce is completely uniform with no streaks of mustard or pockets of ketchup. A whisk gives the smoothest result, but a blender or food processor works if you want it extra silky.

Step 3: Taste and Adjust

This is the most important step. Taste it and tweak, a pinch more sugar to round it out, a splash more vinegar for tang, or a few more dashes of hot sauce for warmth. Homemade means you get it exactly how you like it.

Step 4: Rest, Then Serve

The flavor deepens as it sits, so if you have time, let it rest in the fridge for an hour before serving. Then pair it with hibachi steak, chicken, fries, or baked potato wedges.

LaKita's Expert Tips

Here are my best tips for making this recipe turn out perfectly every time.

• Let it rest if you can. The sauce tastes good right away, but an hour (or overnight) in the fridge lets the flavors marry and rounds out the sharp edges of the vinegar and mustard.
• Don't heat it. This is a no-cook sauce on purpose. If you simmer it, the flavor shifts and starts tasting more like barbecue sauce than Heinz 57.
• Use good ketchup. With such a short ingredient list, the ketchup does a lot of the work. A quality one (ideally without high-fructose corn syrup) makes a noticeable difference.
• Adjust to YOUR steak sauce memory. Everyone remembers the bottle a little differently. Sweeter? Add sugar. Tangier? Add vinegar. Make it match your taste.
• Whisk out every lump. Undissolved sugar or streaks of mustard will make the texture uneven, keep whisking until it's glossy and smooth.
• Label and date your jar. With no preservatives, it's worth tracking freshness so you know exactly how long it's been in the fridge.
• Scale it easily. The recipe doubles or halves perfectly, so make a big batch for a cookout or a small one for a single steak night.

Variations & Substitutions

This recipe is flexible, here are some easy ways to make it your own.

• Gluten-free version - The store-bought bottle contains malt vinegar (from barley), so it is not gluten-free. To make this copycat gluten-free, use distilled or apple cider vinegar (not malt), plus a certified gluten-free Worcestershire sauce and gluten-free hot sauce.
• Less sweet / more savory - Swap some or all of the ketchup for tomato purée to dial back the sweetness and lean savory.
• Spicier - Add a pinch of cayenne, smoked paprika, or a little extra hot sauce. (One reader added smoked paprika, granulated garlic, honey, and a touch of chipotle, delicious.)
• Naturally sweetened - Use honey, maple syrup, or light brown sugar in place of granulated sugar for a deeper flavor.
• Extra tangy - Add a small squeeze of fresh lemon juice along with the vinegar.
• More complex flavor - Hit your spice rack: onion powder, garlic powder, turmeric, or a pinch of oregano all complement the base nicely.

Make-Ahead & Storage

Make-Ahead

This sauce is ideal for making ahead. In fact, it tastes better after a rest. Whisk it together up to a few days before you need it and keep it covered in the fridge, the flavors only improve. It's a great one to batch for a cookout or meal-prep week.

Storage & Reheating

Storage: Keep the sauce in an airtight jar or covered container in the refrigerator for up to 2 weeks. Give it a quick stir before each use, as it can separate slightly as it sits.

Freezing: It freezes well for up to 3 months in a freezer-safe container or bag. Thaw overnight in the fridge and stir before using.

Reheating: There's no need to reheat this sauce, it's served at room temperature or cold straight from the fridge. Heating actually changes the flavor and pushes it toward barbecue sauce, so I don't recommend it.

What to Serve with Heinz 57 Sauce

Here are some of my favorite ways to serve this dish.

• Drizzled over a juicy steak - try it with ribeye steak or cast iron flank steak.
• As a dipping sauce for baked potato wedges or crispy fries.
• Brushed onto burgers like my old fashioned hamburger recipe.
• Spooned over hamburger steaks and gravy for an extra tangy kick.
• As a marinade or finishing sauce for grilled chicken or shrimp.

Frequently Asked Questions