From Retread of Methuen, MA posted at SMF
¼ cup apple cider vinegar
½ cup water
2 tbsp sugar
1 tbsp prepared mustard (I use Zatarain’s Creole Mustard)
1½ tsp salt
½ tsp ground black pepper
¼ tsp cayenne pepper
Juice of 1 thick lemon wedge (or 1 tsp)
2 or more ( I use a lot more) large cloves garlic, minced
Tabasco sauce (to taste)
1 diced onion ( fairly large pieces, julienne is good, too)
¼ cup (½ stick) butter or margarine
½ cup catsup
2 tbsp Worcestershire
1½ tsp liquid smoke (depending on the brand, really strong ones require considerably less)
In a sauce pan, mix vinegar, water, sugar, mustard, pepper (black and cayenne), salt, lemon, onion, Tabasco, garlic, and butter. Bring to a boil and then simmer, uncovered, for about 20 minutes. Add catsup, Worcestershire, and liquid smoke and return to a boil. Then keep warm, but not boiling.
Makes a little less than 2 cups and can be refrigerated easily.
Texas Style Barbecue Sauce
- 1/4 lb butter or margarine
- 1 cup vinegar
- 1 cup water
- 1/2 cup tomato ketchup
- 2 tsp Worcestershire sauce
- 1 tsp dry mustard
- 2 tsp chili powder
- 1/4 tsp cayenne
- 1 tsp black pepper
- 1 tsp salt
- 1/4 cup sugar
- 2 crushed bay leaves
- 2 cloves garlic, minced
- 1 large onion, grated
- Juice of 1 lemon
Mix all ingredients and simmer for 15 minutes. Makes about 2 cups.
4/8/2017 – Tried this for the first time. It makes almost a quart and took a lot longer than 15 minutes to cook down the onion that had been grated in the food processor. After an hour it was still lumpy so blended it. Flavor was ok. Need to see once it has aged a bit.
- Whisk together the ketchup, vinegar, sugar, water, Worcestershire sauce, chili powder, cumin and cayenne in a saucepan, bring to a low simmer and turn off heat.
- Let the sauce cool to room temperature. This can be used as a basting sauce toward the end of the cooking time of your meat or brushed on after barbecuing, with additional sauce served on the side.