Yield: 1 Servings
|¼ teaspoon||Black pepper|
|½ teaspoon||Hot pepper sauce|
|¼ cup||White vinegar|
|1 cup||Grape juice|
Combine all ingredients in a jar. Tighten lid and shake until blended. This sauce may also be served at room temperature or heated.
"This is a simple flavor enhancer", Remus tells me. "It's thin enough to read today's headlines through....but not so thin that a politician can." Remus Assures me that this authentic sauce can be used as a mop during cooking and as a dip after your meat has been taken off the grill.
Source: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs by : Bruce Bjorkman.