Barbecue sauce #18
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick butter | |
| 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 |
Directions
OPTIONS
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.
Good combinations:
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.
MJFST19@... (MARNI)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .