This same question arose on another (not as good) forum so here goes:http://tvwbb.infopop.cc/eve/forums/a...2/m/2560018305
"That's a start. Let's add some procedural details for flavor development--and lets add a few missing items as well (vis-à-vis the ingredient list).
Some notes: I'm going to go with chipotle for the heat and smoke as I cannot sstand liquid smoke. If smoky enough but not hot enough add either cayenne, hot sauce (I'd recommend Frank's or Cholula here) or both. If hot enough but not smoky enough I'd go with smoked paprika but you could use liquid smoke if you prefr, a drop at a time.
Sauteing the onion first to develop flavor is one way to develop better flavor. I'll guess at the spices (listed as 'spices' in the ingredients) based on what I think likely.
Reducing at the beginning to concentrate some liquids should mimic the concentrates used in the original.
The protein, bran and starch are all for thickening. I'd suggest a straight reduction but if the flavors are right but you want it thicker I'll include a starch slurry option.
Here we go:
Mix in a tiny bowl:
1/4 t dried thyme
1/4 t freshly ground black pepper
1/8 t ground allspice
1/8 t ground ginger
scant 1/8 t ground clove
1/4 t granulated garlic
1/2 t granulated onion
1/2 t yellow mustard powder
1 T unsalted butter
1 T veg oil (neutral)
3 T minced yellow onion
1 small clove garlic, finely minced or pressed
tiny pinch salt
3 T water
2 T sugar
3 T pineapple juice
3 T Worcestershire sauce
3 T white wine or apple cider vinegar
2 t honey
1 t molasses
1 T prepared mustard (I'd use Dijon here for its fuller flavor;barring that, brown but not yellow)
1 c ketchup
1 or 2 t ground chipotle
fresh lemon juice
In a medium pot over med-high heat melt the butter in the oil. When the foam subsides add the onion and the tiny pinch salt and cook, stirring frequently, till the onion goes past the translucent stage and starts to lightly brown in spots, about 5 min. Add the garlic and the contents of the spice bowl, stir well, and cook just till the garlic is fragrant, about 45 seconds.
Add the water and sugar and stir well. When the sugar is completely dissolved add the pineapple juice and Worcestershire. Bring to a simmer, stirring occasionally, then cook till the liquids have reduced by half. Add the vinegar, honey and molasses and bring to a simmer again. Allow to reduce by about 1/4.
Stir in the mustard and ketchup and chipotle well. Bring just to a boil then reduce the heat to med-low and cook, partially covered, 15 min.
If you want the sauce thicker you can remove the cover and reduce further or you can make a slurry of 1 T cold water mixed well with 2 t cornstarch. Mix in well then allow to simmer just till thickened.
Remove the pot from the heat. Adjust salt. Add lemon juice, a few drops at a time, just till a little brightness is achieved. Cool then fridge. The flavors will develop further over the next several hours."
They think this is close!