Yield: 1 Servings
|1 cup||Worchestshire sauce|
|1 cup||Catsup; or more|
|¼ cup||Honey; molasses, or maple syrup (up to)|
|2 teaspoons||Black pepper|
|1 tablespoon||Dried oregano|
|1 tablespoon||Dried tarragon|
|1||Lemon or orange; juice of|
|2||Cloves garlic; pressed|
|1 small||Onion; finely chopped|
|1 teaspoon||Other spices: cinnamon; cayenne pepper; or paprika|
Note: All measurements are approximate. Add enough of each ingredient to make the sauce "look right."
Melt the butter in a large saucepan or in the microwave using a large glass bowl or jar (such as a pickle or mayo jar). Add in about an equal amount of worchestshire sauce. Mix well. Add enough catsup to thicken the sauce; mix vigorously. Add the rest of the ingredients, tasting often. Add additional spice. The sauce should taste fairly pungent, as it will mellow in flavor during barbequing.
a. hamburgers--maple syrup and cinnamon b. chicken--lemon juice, honey, oregano or thyme, garlic c. ribs--molasses, orange juice, herbs This sauce can be used before, during, and after barbequing.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .