| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
1 |
Servings |
INGREDIENTS
| 1 |
|
Stick butter |
| 1 |
c |
Worchestshire sauce |
| 1 |
c |
Catsup; or more |
| 1/4 |
c |
Honey; molasses, or maple syrup (up to) |
| 2 |
ts |
Black pepper |
| 1 |
tb |
Dried oregano |
| 1 |
tb |
Dried tarragon |
| 1 |
|
Lemon or orange; juice of |
| 2 |
|
Cloves garlic; pressed |
| 1 |
sm |
Onion; finely chopped |
| 1 |
ts |
Other spices: cinnamon; cayenne pepper; or paprika |
INSTRUCTIONS
OPTIONS
Note: All measurements are approximate. Add enough of each ingredient to
make the sauce "look right."
Melt the butter in a large saucepan or in the microwave using a large
glass bowl or jar (such as a pickle or mayo jar). Add in about an equal
amount of worchestshire sauce. Mix well. Add enough catsup to thicken the
sauce; mix vigorously. Add the rest of the ingredients, tasting often. Add
additional spice. The sauce should taste fairly pungent, as it will mellow
in flavor during barbequing.
Good combinations:
a. hamburgers--maple syrup and cinnamon
b. chicken--lemon juice, honey, oregano or thyme, garlic
c. ribs--molasses, orange juice, herbs
This sauce can be used before, during, and after barbequing.
MJFST19@VMS.CIS.PITT.EDU (MARNI)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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