Talmadge Farm Barbecue Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: Cider Or Red Wine Vinegar,
, cut in half & cored
1 tbsp: Fresh Ginger, grated
1 cup: Light Brown Sugar, loosely
2 tbsp: Dry Mustard,
Packed,
1 1/4 cup: Ketchup Of Good Quality,
1: Lemon, thin sliced & seeded
5 tbsp: Worcestershire Sauce,
3 tbsp: Unsalted Butter,
1 Clove: Garlic, Or More To
Salt, to taste
Taste,
Lemon Juice, to taste
Directions:
Combine the vinegar, grated ginger, mustard, ketchup, Worcestershire
sauce, garlic, brown sugar, and lemon slices in a stainless steel or
enamel saucepan. Bring to a boil, reduce heat and simmer 15 mins. Add
the butter and simmer 2 mins longer. Stir in salt and lemon juice.
Set aside to ripen for several hours or overnight. ( The sauce may be
used immediately after making, but aging improves the taste and
quality.) Then strain and store in covered jar in refrigerator. It
will keep for several weeks in refrigerator, but does not freeze well.
Makes 4 cups. Use on pork spareribs for a Down-Home, Deep South meal
of the finest quality.
Recipe By : The Heritage of Southern Cooking - ISBN 0-89480-117-1
From: Dan Klepach Date: 04-22-95 (159) Fido:
Cooking
Source from luhu.jp
sauce, garlic, brown sugar, and lemon slices in a stainless steel or
enamel saucepan. Bring to a boil, reduce heat and simmer 15 mins. Add
the butter and simmer 2 mins longer. Stir in salt and lemon juice.
Set aside to ripen for several hours or overnight. ( The sauce may be
used immediately after making, but aging improves the taste and
quality.) Then strain and store in covered jar in refrigerator. It
will keep for several weeks in refrigerator, but does not freeze well.
Makes 4 cups. Use on pork spareribs for a Down-Home, Deep South meal
of the finest quality.
Recipe By : The Heritage of Southern Cooking - ISBN 0-89480-117-1
From: Dan Klepach Date: 04-22-95 (159) Fido:
Cooking
Source from luhu.jp