- This topic has 1 reply, 1 voice, and was last updated July 6, 2003 at 10:15 pm by .
- July 6, 2003 at 10:15 pm #249831
I first had this sauce about fifteen years ago at a very expensive bistro.
Ifell in love with it over the years and asked the chef for some to take home
I finally concocted the mixture myself. It tastes as close to it as I could.
And I just made a fresh batch a few minutes ago. Thought I would share the
In a large non-stick cooking pot you will simmer this.
Melt on low two sticks of butter (or oleo if you prefer)
After this is melted, add to it 3 cups of brown sugar.
After the brown sugar and oleo have married/melted add the follow ingrediants
one at a time.
Making sure to stir each one in thouroughly so that they are well blended.
2 cups of catsup
1Tablspoon of of worcestershire
1/4 cup of A-1
1/4 – 1/3 Teaspoon of liquid hickory smoke. I prefer 1/3t.
A pinch of black pepper.
Serve the sauce warm in dipping cups.
Store in frig.
This makes a big pot. :o)
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