I first made this sauce for a Pulled Pork recipe. The sauce has a blend of "tart", from the apple cider vinegar, a bit of "heat" from the cayenne and red pepper flakes and a nice balance of "sweet" from the brown sugar. I recommend that you measure all of the dry ingredients and adjust to your preferences. If you don't like too much vinegar (which goes well with pulled pork), cut back by half. Simply reduce the cayenne and red pepper flakes, if you don't like too much spice. I don't need to buy bottled sauce, because I do like this recipe a lot.
Course Condiment
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 3cups
Calories 360kcal
Author Debby - www.AFeastfortheEyes.net
Ingredients
4tablespoonsunsalted butter
1 1/2cupsfinely chopped onions
6clovesgarlicfinely chopped
2 1/4teaspoonssweet paprika
2teaspoonsEssencerecipe follows
2teaspoonsdry mustard
1 1/4teaspoonssalt
1/2teaspooncrushed red pepper*
1/2teaspoonblack pepper
1/4teaspooncayenne pepper
16-ounce can tomato paste
1 1/2cupswater
3/4cupcider vinegar*
6tablespoonsdark brown sugar***
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2tablespoonspaprika
2tablespoonssalt
2tablespoonsgarlic powder
1tablespoonblack pepper
1tablespoononion powder
1tablespooncayenne pepper
1tablespoondried oregano
1tablespoondried thyme
Instructions
In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes.
Add the garlic, paprika, Essence, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes.
Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown.
Add the water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes.
Set aside to cool before using. The sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container.
Notes
This barbecue sauce recipe is courtesy of Food Network/Emeril Lagasse.**
I recommend adding half of the vinegar, tasting it and adding more if you prefer a more acidic taste.
reduce by half, if you don't like too much spice
reduce the brown sugar, if you like more acid and less sweet