Kentucky bluegrass barbecue baste

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

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