BBQ Sauce J - Geraldine
Ingredients
- 1 oz butter (unsalted) (2T)
- 1 c chopped onion
- 1 cloves minced garlic
- First Lot:
- 2 T red wine vinegar
- 142 mL water (or stock)
- 1 T English mustard (1/2T dry mustard)
- 2 T brown sugar (or demerara)
- 1 oz sliced lemon
- 1 bay leaf
- 1 pinch cayenne pepper
- Second Lot:
- 2 T Worcestershire sauce
- 6 T ketchup (105g)
- 2 T tomato paste
- salt (to taste)
- freshly ground black pepper (to taste)
Method
1. In a 2L/2qt saucepan, melt the butter. Fry the onion and garlic until soft.
2. Add the first lot of ingredients; bring slowly to a boil and simmer for 15 minutes.
3. Stir in the second lot of ingredients. Simmer for a further 10 minutes.
Notes
Note from source: Geraldine notes that this sauce will freeze.
SJ Note 26 Apr 2012: I didn't like the flavor of this at all, and Chris only thought it was mediocre. The original called for 1 lemon, but I only used one lemon slice, about 1 oz, rather than a whole lemon. A whole one would've been far too much in only 1 cup of barbecue sauce. I ran it through the food processor at the end to try to work down the onion bits, but it didn't really work too well; I'd suggest using onion powder instead. I used 1/2T dry English mustard; "1 tablesp English mustard" is what was originally called for, but I guessed that meant prepared mustard, and I only have the dry stuff. I thought I'd like it - it uses a lot of the same ingredients as our usual one, and even came out a very similar color - but I just don't. Personal taste, though, so feel free to try it yourself.