| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Bbq sauces |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 4 |
|
Cloves garlic, minced |
| 1/3 |
c |
Brown sugar, packed |
| 1/4 |
c |
Cider vinegar |
| 2/3 |
c |
Chicken stock |
| 1/4 |
c |
Tomato paste or ketchup |
| 3 |
tb |
Dijon Mustard |
| 2 |
tb |
Soy Sauce |
| 1 |
tb |
Red pepper flakes |
INSTRUCTIONS
Heat the oil in a small, heavy saucepan over medium heat. Add garlic and
saute until transparent, 2 to 3 minutes. Do not allow the garlic to burn.
Whisk in remaining ingredients, reduce heat to low; simmer 15 minutes to 20
minutes, until the mixture thickens. Stir occasionally.
Source: The Great BBQ Companion, Mops, Sops, Sauces, and Rubs by Bruce
Bjorkman.
Posted to bbq-digest V2 #065
Date: Mon, 05 Aug 1996 07:23:55 -0700
From: cstarz@teleport.com (Carey Starzinger)
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