Yield: 1 Servings
|2 teaspoons||Vegetable oil|
|¼ cup||Minced onion|
|¼ cup||Plus 2 tablespoons distilled white vinegar|
|⅓ cup||Plus 2 Tablespoons Worcestershire Sauce|
|2 tablespoons||Plus 1 teaspoon light brown sugar|
|2 teaspoons||Lemon juice|
|¼ teaspoon||Ground black pepper|
|¼ teaspoon||Tabasco sauce|
|\N \N||A scant 1/4 teaspoon ground cloves|
|\N \N||A scant 1/4 teaspoon ground nutmeg|
|½ teaspoon||Coarse salt|
1. Heat the vegetable oil over moderate heat. Add the onion and cook for 5 minutes, or until onion is soft and light golden brown.
2. Add the remaining ingredient, and simmer, uncovered, for 15 minutes.
(The sauce will thicken slightly.) Anyway, since Cairn mentioned the Dean & DeLuca Cookbook by David Rosengarten, I thought I'd offer these recipes from his book. Of these sauces, we've only tried the SOUTH CAROLINA STYLE BARBECUE SAUCE so far, and it was terrific. My Atlanta sister says it's authentic.
This is one of least known- but one of the most delicious- Southern barbecue sauces. It is customarily served around Owensboro, Kentucky, where the meat of choice is lamb. The following version is thin, vinegary, dark...and loaded with the flavor of sweet spices, though it's not particu- larly sweet; It is, however, lip-tinglingly hot.
Makes ABOUT 1 CUP
Posted to KitMailbox Digest by Roberta Banghart <bobbi744@...> on Aug 15, 1998, converted by MM_Buster v2.0l.