South Carolina-Style Barbecue Sauce
Not all barbecue sauces are a rich red! In fact, if you have ever had barbecue in South Carolina you know it comes with a flavorful bright yellow, mustard-based sweet sauce.
Ingredients:
1 stick butter
1/2 sweet onion, grated
1/2 cup yellow mustard
1/2 cup dark brown sugar
1/2 cup apple cider vinegar
1 tablespoon dry mustard
1 teaspoon cayenne pepper
1 bay leaf
Salt and pepper to taste
Directions:
In a medium saucepan, melt butter. Sauté the onions in the butter until translucent, but not brown. Add remaining ingredients and stir. Simmer over low heat for 30 minutes. Remove bay leaf before serving.
Yields: 2 cups
Showing posts with label Sauces and Dressings. Show all posts
Showing posts with label Sauces and Dressings. Show all posts
Friday, July 2, 2010
Jennifer's House Seasoning
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
(Optional) 1 teaspoon Spicy Creole Seasoning
Mix ingredients together and store in an airtight container for up to 6 months.
1/4 cup black pepper
1/4 cup garlic powder
(Optional) 1 teaspoon Spicy Creole Seasoning
Mix ingredients together and store in an airtight container for up to 6 months.
Mustard Barbecue Sauce
INGREDIENTS:
4 cups yellow mustard
8 ounces of beer (less for thicker sauce, more for thinner sauce)
½ cup apple cider vinegar
8 tablespoons brown sugar
1/2 cup tomato puree
2 teaspoon Worcestershire sauce
1 tablespoon cayenne
1 tablespoon fresh cracked black pepper
2 teaspoons salt
1 1/2 teaspoons garlic powder
PREPARATION:
Heat all ingredients in a sauce pan over medium heat and mix well. Cook until sauce just begins to thicken. Serve cool or warm. The sauce will last in the refrigerator for a long time. Quantity: 6 cups.
4 cups yellow mustard
8 ounces of beer (less for thicker sauce, more for thinner sauce)
½ cup apple cider vinegar
8 tablespoons brown sugar
1/2 cup tomato puree
2 teaspoon Worcestershire sauce
1 tablespoon cayenne
1 tablespoon fresh cracked black pepper
2 teaspoons salt
1 1/2 teaspoons garlic powder
PREPARATION:
Heat all ingredients in a sauce pan over medium heat and mix well. Cook until sauce just begins to thicken. Serve cool or warm. The sauce will last in the refrigerator for a long time. Quantity: 6 cups.
Independence Day BBQ sauce
Ingredients
1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.
1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.
Thursday, June 24, 2010
Creamy Honey Mustard Sauce
1/3 cup Dijon Mustard
1/4 cup Honey
1/4 cup Sour Cream
Whisk mustard and honey in small bowl until blended. Whisk in sour cream until smooth. Cover and refrigerate up to 2 days. Serve with a variety of chicken, grilled or fried and use as a salad dressing.
Makes about 3/4 cup
1/4 cup Honey
1/4 cup Sour Cream
Whisk mustard and honey in small bowl until blended. Whisk in sour cream until smooth. Cover and refrigerate up to 2 days. Serve with a variety of chicken, grilled or fried and use as a salad dressing.
Makes about 3/4 cup
Subscribe to:
Posts (Atom)
