emeril's barbecue sauce
- Categories
- emeril
- Yield
- 8 cups
| Measure | Ingredient |
|---|---|
| 4.00 cup | tomato ketchup |
| 2.00 cup | worcestershire sauce |
| 1.00 small | onion, minced |
| 1.00 tablespoon | minced garlic |
| 1 | drizzle of ap cid vingar |
| 4.00 each | lemons, juiced |
| 1 | salt |
| 1 | pepper |
In a sauce pan whisk all the ingredients together. Season the sauce with Salt and Black Pepper. Place the pan over medium heat, bring the mistu re up to a simmer and cook for 3 to 4 minutes. Remove from the heat and cool completely. Sauce will keep for 2 weeks, covered and refridgerated.
Copyrighted 1997 TV FOOD NETWORK. EMERIL LIVE SHOW (#EMIA51) Formated by Thomas Maines
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000
Similar recipes
- Apple barbecue sauce
- Barbecue dip
- Barbecue fish sauce
- Barbecue pizza
- Barbecue sauce #2
- Barbecue sauce - french
- Barbecue sauce - mexican
- Barbecued lamb
- Barbecued oysters
- Barbecued turkey
- Cajun barbecue sauce
- Emeril's chocolate sauce
- Emeril's homemade barbecue sauce
- Emeril's meat sauce
- Emerilized barbecued shrimp
- Garlic barbecue sauce
- Lemon barbecue sauce
- Pork barbecue sauce
- Seafood barbecue sauce
- Sweet barbecue sauce
Random recipe of the day
Calzone with four cheeses, eggplant and basil
Follow us
