Yield: 1 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Vegetable oil |
¼ cup | Minced or grated onion |
⅓ cup | White vinegar |
⅓ cup | Worcestershire sauce |
3 tablespoons | Light brown sugar |
2 tablespoons | Instant coffee |
1 \N | Tbs.lemon juice |
1 teaspoon | Louisiana hot sauce |
½ teaspoon | Salt |
½ teaspoon | Black pepper |
¼ teaspoon | Ground clove |
⅛ teaspoon | Ground nutmeg |
SOURCE: Paul Kirk's Championship Barbeque Sauces (Harvard Common Press, 1997)
Yield: ¾ cup
In medium saucepan, heat the veg. oil over med-high heat. Saute the onion until golden brown. Add the remaining ingredients and simmer uncovered until the sauce thickens slightly, about 20 minutes. note: "Once the brew goes in, the rather thin sauce turns absolutely black; but don't be alarmed- ribs or chicken brushed with this sauce will taste better than all right." Posted to JEWISH-FOOD digest V97 #205 by Goldtag1@... on Jun 29, 1997