© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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The center of mid-South barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and Western styles. Like this version, they are often medium-bodied mixtures, moderate in sweet, heat, and everything else except taste.
3 tablespoons butter
¼ cup minced onion
1 cup white vinegar
1 cup tomato sauce
¼ cup worcestershire sauce
2 teaspoons sugar
1 teaspoon salt
½ teaspoon fresh ground black pepper
⅛ teaspoon cayenne
dash tabasco sauce
In a saucepan, melt the butter over medium heat. Add the onions and sauté for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently. Use the sauce warm. It keeps, refrigerated, for a couple of weeks.
I have used this sauce on several cuts (chicken (all parts), pork chops, as a marinade for steak even (cut 1 to 1 with water)), and it is delicious but a tad spicy for my family. I cut the sugar by half, and once omitted the tomato sauce completely. I think it makes a good basis for creating a personal sauce.