Yield: 3 servings
Measure | Ingredient |
---|---|
¼ cup | Butter |
¼ cup | Peanut oil |
½ cup | Onion; minced |
4 cloves | Garlic; minced |
1 cup | Chicken stock |
1½ cup | Catsup |
1 tablespoon | Tabasco sauce |
¼ cup | Molasses |
¼ cup | Red wine vinegar |
¾ cup | Water |
1 tablespoon | Liquid barbecue smokeae |
2 tablespoons | Worcestershire sauce |
2 tablespoons | Brown sugar |
2 \N | Bay leaves broken in half |
1 teaspoon | Paprika |
2 teaspoons | Dry mustard |
⅛ teaspoon | Thyme |
1 teaspoon | Cayenne |
1 teaspoon | Crushed red pepper |
1 teaspoon | Salt |
½ teaspoon | Ground pepper |
In a large, heavy saucepan, melt the butter with the oil over medium heat. Add the onion, and saute until slightly caramlized, about 5 min. Add the garlic and saute another 2 min. Add all the remaining ingredients, raise the heat, and cook at a full boil for 10 min., stirring frequently. Reduce heat, partially cover,and simmer for 30 min., stirring occasionally. Sauce may be refrigerated and reheated when needed. makes 3-4 cups.
Posted by: James Kilgore (ASXV66A) - Prodigy Reposted by: Debbie Carlson