The weather has turned mild and beautiful here in Idaho; it's a perfect time to barbecue, and so last week I tried a recipe that my niece shared in our recipe group. This sauce is a delicious blend of sweet tang and smokiness. I have no idea who to give the credit to for creating this recipe, but I'm sure glad my niece found it shared it. After years of frustration with homemade sauces, I resorted to the bottled variety and found a few that we really liked. I will continue to use this recipe in the future. The sauce takes about five minutes to throw together in a small saucepan; it couldn't be simpler. Blessings...
Recipe:
1 cup ketchup
1/4 cup honey
1/4 cup molasses
2 tsps. Dijon mustard
1-1/2 tsps. Worcestershire
1/4 tsp. salt
1/4 tsp. liquid smoke (I used a hickory smoke)
1/8 tsp. pepper
Combine all ingredients in a small saucepan and bring to a boil. We brushed the sauce on chicken breasts the last few minutes of cooking time and served more alongside at the table.
Yield: about 1-1/2 cups
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