Yield: 1 Servings
|½ cup||Champagne vinegar|
|1 tablespoon||Red chili flakes; (up to 2)|
|1 tablespoon||Minced garlic|
|2 \N||Tabelspoons minced red onion|
|2 cups||Packed light brown sugar|
|½ cup||Soy sauce|
|2 tablespoons||Tomato paste|
|1 \N||Stick sweet butter cut into chunks|
>From chef Jeff Blank at "Hudson's on the Bend" restaurant in Austin, Texas (as heard on 'All Things Considered', broadcast on National Public Radio on December 18, 1997):
In a heavy saucepan, simmer vinegar, chili flakes, garlic and onion until it has reduced 50%. Add brown sugar, soy sauce, salt and tomato paste and bring back to a simmer for 3 minutes. Remove from heat and whisk in butter chunks one at a time.
This sauce goes well with pork, lamb, and game birds as well as venison. It will hold for two weeks in the refrigerator.
ATC © 1997, National Public Radio, Washington, D.C.
Posted to CHILE-HEADS DIGEST V4 #244 by The Old Bear <oldbear@...> on Dec 21, 1997