Yield: 4 servings
Measure | Ingredient |
---|---|
½ cup | Cider Vinegar |
1 teaspoon | Ground Ginger Or 1 Sm. Pc. |
\N \N | Fresh Ginger, grated or |
\N \N | Chopped |
1 tablespoon | Dry Mustard |
2 tablespoons | Worcestershire Sauce |
¾ cup | Ketchup Of Good Quality |
6 tablespoons | Medium-Dry Sherry |
1 \N | Bay Leaf |
1 \N | Clove Garlic, Or More To |
\N \N | Taste, |
\N \N | Cut in half & cored |
2 slices | Lemon, Thin |
2 tablespoons | Vegetable Oil, Flavorless |
6 tablespoons | Unsalted Butter |
\N \N | Salt, to taste |
\N \N | Tabasco Sauce, to taste |
1. In a stainless steel or enamel saucepan combine all the ingredients through the oil.
2. Set aside to mellow for 1 hour, or more if possible.
3. Strain the sauce and discard the ginger (if using fresh), garlic, bay leaf, and lemon slices. Add the butter, salt, and Tabasco sauce, and simmer for 3 mins.
Makes 4 cups. A more delicate baste than traditional Southern barbecue sauces. It has a bit of a tang and is not very sweet, It does not overpower the taste of the meat or fish it is used on. Especially fine on chicken. Use as thin a coating as possible for best results.
Recipe By : The Heritage of Southern Cooking - ISBN 0-89480-117-1 From: Dan Klepach Date: 04-22-95 (159) Fido: Cooking