Diary of a Foodie
Barbeque Sauce with Oyster Sauce
Diary of a Foodie: Season Two: Hidden Hong Kong
Serves2 cups
- Active Time:10 min
- Start to Finish:30 min
January 2008
- 1 cup chopped sweet onion
- 1/2 cup cup cider vinegar
- 1/4 cup packed brown sugar
- 2 garlic cloves, smashed
- 1/8 teaspoon dried hot red-pepper flakes
- 1 cup ketchup
- 1/2 cup Chinese oyster sauce
- 1/4 cup Dijon mustard
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
-
Simmer onion, vinegar, sugar, garlic, and red-pepper flakes in a small heavy saucepan until onion is softened and most of liquid has evaporated, 10 to 15 minutes.
-
Stir in remaining ingredients and simmer, covered, stirring occasionally, 5 minutes. Purée in a blender until smooth (use caution when blending hot liquids).
Cooks' note: Sauce keeps, covered and chilled, 2 weeks.
- Keywords
- diary of a foodie,
- chinese,
- ian knauer,
- asian
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