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This formula is nearly identical to the one my classmates and I developed in the CAP, (Culinary Arts Program) except we used dry mustard powder instead of prepared mustard.
(Chef hated having it in the building, lol).
I have since been using prepared mustard in many applications, and am, for the most part, happy with the results.
Thanks for sharing this...I will, for certain, give it a go. I'll bet it's amazing, as is usual for you.
Alison
In between the sweetness of Kansas City and spicier Texas bbq sauces.
I use homemade chili powder, and if you don't, invest in a better quality powder like Gephardt's or Mexene.
Ingredientes
- 1:
- 3 c. ketchup
- 1 stalk celery, coarsely chopped
- 1/2 c. brown. sugar
- 1/4 c. yellow mustard
- 2 tbs. Worcestershire
- 2 tbs. Hickory smoke
- 1 tsp. garlic powder
- 1 sm. chopped onion
- 1/2 c. water
- 2 tbs. cider vinegar
- 1 -2 tbs. chili powder
- 1 tbs. soy sauce
- 1 tsp. salt
- 1 tsp. pepper
- 2-3 dashes Tabasco
- 2:
- 3 cups ketchup
- 1/2 cup each molasses and brown sugar
- 2 tbs. lemon juice or vinegar
- 2 tbs. Worcestershire
- 2 tbs. hickory liquid smoke
- 3 tbs. chopped onion
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. pepper
- Tabasco to taste
Direcciones
- Combine ingredients in a pot and simmer 30 minutes, stirring occasionally.
- Strain veggies and discard.
- Makes about 3 1/2 cups, and keeps for several weeks in the fridge.
