| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Atlanta |
|
1 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1/4 |
c |
Minced onion |
| 1 |
tb |
Minced garlic |
| 1/3 |
c |
Commercial yellow mustard; (like French's) |
| 3 |
tb |
Ketchup |
| 2 |
tb |
Light brown sugar |
| 1/2 |
c |
Distilled white vinegar |
| 1/4 |
c |
Water |
| 2 |
ts |
Lemon juice |
| 1/8 |
ts |
Ground black pepper |
| 1/8 |
ts |
Ground cayenne pepper |
| 1 |
tb |
Coarse salt |
INSTRUCTIONS
1. Heat the vegetable oil over moderate heat. Add the onion and garlic and
cook for 5 minutes, or until slightly soft.
2. Add all the remaining ingredients, and simmer sauce, uncovered, for 20
minutes. (The sauce will thicken slightly.)
Anyway, since Cairn mentioned the Dean & DeLuca Cookbook by David
Rosengarten, I thought I'd offer these recipes from his book. Of these
sauces, we've only tried the SOUTH CAROLINA STYLE BARBECUE SAUCE so far,
and it was terrific. My Atlanta sister says it's authentic.
The Carolina story gets even more complicated when you consider South
Carolina. There, as in Georgia, yellow barbecue sauce, made with lots of
commercial mustard, is often the sauce of choice. We're not too crazy about
the flavor of French's mustard, but the following medium-thick, yellow,
authentic sauce does add delicious layers of flavors to the mustardy core.
We find it especially delicious with something quite un-barbecue-like:
grilled shrimp.
MAKES ABOUT 1 CUP
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