barbecue sauce #4

Categories
Sauces
Yield
1 Servings
MeasureIngredient
1 medium Carrot; finely minced
Celery stalk; finely sliced
1 tablespoon Minced garlic
1 tablespoon Tomato paste
1½ teaspoon Salt
1 teaspoon Freshly ground black pepper
3 cups Low-sodium chicken broth
Bay leaves
Sprig fresh thyme; -=OR=- Dried thyme
1 tablespoon Brown sugar
½ cup Cider vinegar
2 tablespoons Ketchup
1 tablespoon Dry mustard
1 teaspoon Worcestershire sauce
¼ teaspoon Ground clove
1 teaspoon Chili powder
¼ teaspoon Cayenne pepper

COMBINE ALL INGREDIENTS in a pot, place over medium heat on the stove and cook until reduced to ¾ cup. Strain, and use to glaze chicken, meat or fish while grilling.

Makes ¾ Cup

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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