Routh Street Restaurant B-b-q Sauce Recipe
Yield: 20 ServingsRecipe by luhu.jp
Ingredients:
1 small: Tomato, quartered
1 small: Onion, quartered
1 Stalk: celery,
1: Red bell pepper, halved
And seeded,
2: Whole garlic cloves,
1 small: Turnip, quartered
1 small: Dried ancho chile pepper --,
Halved and seeded,
1: Serrano pepper, halved and
Seeded,
2: Chipotle peppers, halved
And seeded,
2 cup: Chicken or veal stock,
2 tsp: Dry mustard,
1/3 cup: Raspberry vinegar,
1/3 cup: Light brown sugar,
1/2 cup: Ketchup,
Salt to taste,
Directions:
Smoke all vegetables and chiles for 20 minutes. Transfer the
ingredients to a medium saucepan with the stock. Bring to a boil and
reduce the liquid by at least one third. Wisk in the mustard, strain
and set aside.
In a small saucepan, whisk together the sugar and vinegar. Bring to a
boil and continue cooking until the mixture becomes syrupy, about 3
minutes. Add to the strained stock and whisk in the catsup. Strain
the sauce through a fine strainer and season with salt to taste.
Recipe By : Steve
Source from luhu.jp
ingredients to a medium saucepan with the stock. Bring to a boil and
reduce the liquid by at least one third. Wisk in the mustard, strain
and set aside.
In a small saucepan, whisk together the sugar and vinegar. Bring to a
boil and continue cooking until the mixture becomes syrupy, about 3
minutes. Add to the strained stock and whisk in the catsup. Strain
the sauce through a fine strainer and season with salt to taste.
Recipe By : Steve
Source from luhu.jp