CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
Kentucky |
|
1 |
Servings |
INGREDIENTS
2 |
tb |
Vegetable oil |
1/4 |
c |
Minced or grated onion |
1/3 |
c |
White vinegar |
1/3 |
c |
Worcestershire sauce |
3 |
tb |
Light brown sugar |
2 |
tb |
Instant coffee |
1 |
|
Tbs.lemon juice |
1 |
ts |
Louisiana hot sauce |
1/2 |
ts |
Salt |
1/2 |
ts |
Black pepper |
1/4 |
ts |
Ground clove |
1/8 |
ts |
Ground nutmeg |
INSTRUCTIONS
SOURCE: Paul Kirk's Championship Barbeque Sauces (Harvard Common Press,
1997)
Yield: 3/4 cup
In medium saucepan, heat the veg. oil over med-high heat. Saute the onion
until golden brown. Add the remaining ingredients and simmer uncovered
until the sauce thickens slightly, about 20 minutes. note: "Once the brew
goes in, the rather thin sauce turns absolutely black; but don't be
alarmed- ribs or chicken brushed with this sauce will taste better than all
right." Posted to JEWISH-FOOD digest V97 #205 by Goldtag1@aol.com on Jun
29, 1997
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