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Recipe from: Kathryn Hill
This recipe fills a Mason jar. Can be used on ribs, steaks, burgers, chicken, etc. This sauce keeps in the fridge for a long time.
3 teaspoons salt
3 teaspoons dry mustard
3 teaspoons chili powder
3 teaspoons paprika
½ cup plus 1 tablespoon packed light brown sugar
6 tablespoons catsup
6 tablespoons cider vinegar
3 tablespoons lemon juice
6 tablespoons Worcestershire sauce
6 tablespoons vegetable oil
½ cup plus 1 tablespoon water
In a saucepan, combine the 5 dry ingredients. Blend in the catsup until smooth — this helps to smooth out the dry mustard so it doesn't float when the liquids are added. Blend in the remaining ingredients.
Bring to a boil over medium heat, and then reduce to a simmer and stir until thickened, about 10 minutes.