Barbecue Sauce
Emeril Lagasse
Yield: 5 cups
4 cups ketchup
1 c finely chopped yellow onions
½ c Steen’s 100% pure cane syrup (I used dark corn syrup, couldn't find Steen's)
½ c dry red wine (I used cooking wine...we were at school!)
2 T fresh lemon juice
2 T Creole mustard (spicy brown)
2 T dark brown sugar
1 T minced garlic
1 T minced jalapenos
1 T Worcestershire sauce
1 t hot pepper sauce
1 t salt
½ t cayenne
Combine all ingredients in a large mixing bowl. Stir to mix well. Use immediately, or store in an airtight container in the refrigerator for up to 3 days.
2 comments:
I'm not the biggest barbecue sauce fan so I'm always looking for one I might like. This one sure sounds worth a try. Thanks for posting.
Mmmmmmm... I made my own BBQ sauce once... I ended up mixing actual BBQ sauce into it because I failed the recipe miserably, lol... ;)
xo
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