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Ingredientes
- 1 Tbsp. Margarine, Soft
- 15 ounce Tomato Sauce (pref. low-sodium)
- 2 Tbsp. Worcestershire Sauce
- 1/4 c. Honey
- 1/2 tsp Dry Mustard
- 1/2 tsp Chili Pwdr
- 1 tsp Paprika
- 1/8 tsp Black Pepper
- 1/8 tsp Warm Pepper Sauce
- 1/2 tsp Garlic Pwdr
- 1/4 tsp Nutmeg
- 1/3 c. Onion grated*
- 1 1/2 Tbsp. Cornstarch
- 3 Tbsp. Cool Water
- 1 Tbsp. Cider Vinegar
- 1 Tbsp. Lemon Juice
- 1 tsp Grated Lemon Rind
Direcciones
- * I use onion paste instead; about 1 Tbsp..
- Combine margarine, tomato sauce, Worcestershire sauce, honey, brown sugar, dry mustard, chili pwdr, nutmeg and onion in a heavy saucepan over medium-high heat and bring to a boil. Reduce heat and simmer, covered, 15 min.
- In a small bowl, blend cornstarch with water till lumps have disappeared.
- Add in to sauce mix, stirring with wire whisk till thickened. Add in cidervinegar, lemon juice, and lemon rind. simmer, stirring constantly, 5 minuteslonger.
- Makes 2 1/2 c., sufficient for basting 5 pounds of chicken breasts. A servingis 2 Tbsp..
- NOTES : Here's a sample recipe for a very good barbecue sauce which I have used on chicken breasts, pork tenderloin, and even on veggie burgers. It makes a lot of sauce, and keeps well in the fridge or possibly freezer.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 703g | |
| Calories 587 | |
| Calories from Fat 122 | 21% |
| Total Fat 13.87g | 17% |
| Saturated Fat 3.39g | 14% |
| Trans Fat 2.09g | |
| Cholesterol 0mg | 0% |
| Sodium 2749mg | 115% |
| Potassium 1927mg | 55% |
| Total Carbs 119.84g | 32% |
| Dietary Fiber 9.3g | 31% |
| Sugars 94.3g | 63% |
| Protein 7.39g | 12% |
