Diary of a Foodie
Mock Ridgewood Barbecue Sauce
Diary of a Foodie: Season Two: North Carolina: BBQ and Beyond
Makesabout 1 1/2 cups
- Active Time:25 min
- Start to Finish:25 min
ADAPTED FROM MATZOH BALL GUMBO: CULINARY TALES OF THE JEWISH SOUTH BY MARCIE COHEN FERRIS
January 2008
- 1 small onion, chopped
- 1/4 cup canola oil
- 2 1/2 tablespoons sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cider vinegar
- 1 1/2 tablespoons unsulfured molasses
- 1 1/2 teaspoons spicy brown mustard
- 1 1/2 teaspoons Tabasco sauce
- 1 garlic clove, chopped
- 1 pinch kosher salt
-
Blend together all ingredients with a pinch of pepper in a blender until smooth. Transfer to a small heavy saucepan and simmer, partially covered, stirring frequently, 20 minutes.
Cooks' Note: Sauce keeps, covered and chilled, 2 weeks.
- Keywords
- diary of a foodie,
- southern u.s.
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