Barbecue sauce #4
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Carrot; finely minced |
| 1 | Celery stalk; finely sliced | |
| 1 | tablespoon | Minced garlic |
| 1 | tablespoon | Tomato paste |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Freshly ground black pepper |
| 3 | cups | Low-sodium chicken broth |
| 3 | Bay leaves | |
| 1 | Sprig fresh thyme; -=OR=- Dried thyme | |
| 1 | tablespoon | Brown sugar |
| ½ | cup | Cider vinegar |
| 2 | tablespoons | Ketchup |
| 1 | tablespoon | Dry mustard |
| 1 | teaspoon | Worcestershire sauce |
| ¼ | teaspoon | Ground clove |
| 1 | teaspoon | Chili powder |
| ¼ | teaspoon | Cayenne pepper |
Directions
COMBINE ALL INGREDIENTS in a pot, place over medium heat on the stove and cook until reduced to ¾ cup. Strain, and use to glaze chicken, meat or fish while grilling.
Makes ¾ Cup
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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