Kentucky bluegrass barbecue baste
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Cider Vinegar |
| 1 | teaspoon | Ground Ginger Or 1 Sm. Pc. |
| Fresh Ginger, grated or | ||
| Chopped | ||
| 1 | tablespoon | Dry Mustard |
| 2 | tablespoons | Worcestershire Sauce |
| ¾ | cup | Ketchup Of Good Quality |
| 6 | tablespoons | Medium-Dry Sherry |
| 1 | Bay Leaf | |
| 1 | Clove Garlic, Or More To | |
| Taste, | ||
| Cut in half & cored | ||
| 2 | slices | Lemon, Thin |
| 2 | tablespoons | Vegetable Oil, Flavorless |
| 6 | tablespoons | Unsalted Butter |
| Salt, to taste | ||
| Tabasco Sauce, to taste | ||
Directions
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