RCI-SC.007.0212.001
Mom Marcon's Barbecue Sauce
Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group] * Makes about 2 cups
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Heat peanut oil in a heavy-bottomed saucepan or Dutch oven over medium heat until shimmering.
2
Add diced onion and celery to the hot oil, stirring frequently until the vegetables soften and the onion becomes translucent, about 5 minutes.
5 minutes
3
Stir in the minced garlic and cook for 1 minute until fragrant.
4
Pour in the tomato sauce and water, then add the catsup, vinegar, and lemon juice, stirring to combine.
5
Add the brown sugar, molasses, bay leaf, chopped parsley, dry mustard, horseradish, and a dash each of soy sauce, Worcestershire sauce, and Tabasco or hot pepper sauce.
6
Season with salt and a pinch of ground red pepper, then stir thoroughly to blend all ingredients.
7
Bring the sauce to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
8
Reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
23 minutes
9
Remove the bay leaf and adjust seasoning with additional salt or pepper as needed.
10
Use the barbecue sauce immediately on grilled or smoked meats, or allow it to cool and store in a refrigerated container for up to two weeks.