Title: Barbecue Sauce (Chef Paul Prudhomme)
Categories: Ethnic Sauce
Yield: 5 Servings
| SEASONING MIX |
| 1 1/2 | ts | Black pepper |
| 1 | ts | Salt |
| 1 | ts | Onion powder |
| 1 | ts | Garlic powder |
| 1/2 | ts | White pepper |
| 1/2 | ts | Ground cayenne pepper |
| MAIN INGREDIENTS |
| 1/2 | lb | Bacon, minced |
| 1 1/2 | c | Chopped onions |
| 2 | c | Pork, beef or chicken stock |
| 1 1/2 | c | Bottled chili sauce |
| 1 | c | Honey |
| 3/4 | c | Dry roasted pecans, chopped |
| 5 | tb | Orange juice (1/2 orange) |
| 1 | | Rind & pulp from 1/2 orange |
| 2 | tb | Lemon juice (1/4 lemon) |
| 1 | | Rind & pulp from 1/4 lemon |
| 2 | tb | Minced garlic |
| 1 | ts | Tabasco sauce |
| 4 | tb | Unsalted butter |
Combine the seasoning mix ingredients in a small bowl and set aside. In a
2-quart saucepan fry the bacon over high heat until crisp. Stir in onions,
cover pan, and continue cooking until onions are dark brown, about 8 to 10
minutes, stirring occasionally. Stir in the seasoning mix and cook about 1
minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon
juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well.
Reduce heat to low; continue cooking about 10 minutes, stirring frequently.
Remove orange and lemon rinds. Continue cooking and stirring about 15
minutes more to let the flavors marry. Add the butter and stir until
melted. Remove from heat; let cool about 30 minutes, then pour into a food
processor or blender and process until pecans and bacon are finely chopped.
This sauce may be used to barbecue chicken, pork or ribs. Makes about 5
cups.