| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Barbeque, Sauces | 1 | Servings | ||
INGREDIENTS
| 3 | T | Butter |
| 1/4 | c | Minced onion |
| 1 | c | White vinegar |
| 1 | c | Tomato sauce |
| 1/4 | c | Worcestershire sauce |
| 2 | t | Sugar |
| 1 | t | Salt |
| 1/2 | t | Fresh ground black pepper |
| 1/8 | t | Cayenne |
| ds | Tabasco sauce |
INSTRUCTIONS
The center of mid-South barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and Western styles. Like this version, they are often medium-bodied mixtures, moderate in sweet, heat, and everything else except taste. In a saucepan, melt the butter over medium heat. Add the onions and saute for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently. Use the sauce warm. It keeps, refrigerated, for a couple of weeks. Recipe By : Smoke and Spice by Cheryl and Bill Jamison Posted to FOODWINE Digest 8 October 96 Date: Tue, 8 Oct 1996 16:43:44 -0400 From: Carey Starzinger - BBQ Mailing List NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA [email protected] http://members.aol.com/garhow
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