barbecue sauce #10
- Categories
- Sauce
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 | Stick margarine |
| 1 medium | Onion; chopped |
| 2 tablespoons | Brown sugar |
| 2 tablespoons | Worcestershire sauce |
| 2 tablespoons | Liquid Smoke |
| 1 can | Tomato paste |
| 3 cans | Water (tomato paste can) |
| ¼ cup | Hot catsup (up to) |
| 4 drops | Tabasco sauce |
Saut‚ onions in margarine until tender. Add other ingredients and bring to a bubbling boil. To baste meat on a spit, dilute 1 cup sauce with ½ cup hot water. Remainder is kept hot to serve with meal. (To use this sauce for barbequed chicken or seafood, substitute ½ cup lemon juice for the onions.)
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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