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Recipe
Barbecue Sauce For Outdoor Cooking Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 428g | |
| Calories 791 | |
| Calories from Fat 263 | 33% |
| Total Fat 30.12g | 38% |
| Saturated Fat 9.9g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 2086mg | 87% |
| Potassium 2005mg | 57% |
| Total Carbs 107.83g | 29% |
| Dietary Fiber 12.9g | 43% |
| Sugars 41.49g | 28% |
| Protein 12.63g | 20% |
Ingredients Convert Measures
- 1 Tbsp. Extra Virgin Extra virgin olive oil
- 1 Tbsp. Butter
- 3/4 c. Onion Finely Grnd
- 1 lrg Clove Garlic Pressed
- 1 bot (14 ounce.) Commercial Warm Catsup
- 1/2 c. Red Wine Vinegar
- 1/2 c. Dry Red Wine
- 1/4 c. Unsulphured Molasses
- 3 Tbsp. Fresh Lemon Juice Strained
- 3 Tbsp. Worcestershire Sauce
- 2 Tbsp. Horseradish Mustard
- 2 Tbsp. Chili Pwdr
- 2 tsp Grnd Cumin
- 1/2 tsp Celery Salt
- 1/2 tsp Dry Mustard
- 1/2 tsp Salt
- 1/4 tsp Pepper * see note
- 8 dsh Tabasco Pepper Sauce
- 1 Tbsp. Corn Starch
- 1 Tbsp. Red Wine Vinegar
Directions
- In a medium large, deep, heavy bottomed, non aluminum saucepan, heat the extra virgin olive oil over medium heat. Tilt the saucepan back and forth to completely cover the bottom with the extra virgin olive oil. Add in the butter; spread to blend with the oil. Place the onions and garlic in the saucepan; saute/fry 10 min, stirring and turning often.. Remove from the heat. Add in the catsup, 1/2 c. vinegar, wine, molasses, lemon juice, Worcestershire sauce, horseradish mustard, chili pwdr, cumin, celery salt, dry mustard, salt, pepper, and pepper sauce; stir to combine. Place over medium heat; bring the mix to a simmer, stirring often. Reduce the heat and simmer, uncovered, 30 min, stirring frequently. Remove from the heat; set aside; In a very small sauce dish, place the cornstarch and 1 Tbsp. vinegar; stir till perfectly smooth. Add in to the barbecue sauce mix; stir to blend. Place over medium heat and bring to a simmer, stirring constantly.
- Reduce the heat and simmer 5 min, stirring nearly constantly as the sauce thickens. Remove from the heat; cold slightly. Pour the Barbecue Sauce into a heatproof qt jar (such as a canning jar); cover and chill.
- NOTES :
- Yield: About 2 1/4 c.
