I wrote the recipe up on my blog, link over here-
1 cup Worcester sauce
1 cup tomato sauce (for non-US folks, this isn't ketchup, it's more like a severely plain pasta sauce like passata)
1 cup water (for non US folks, take 1 cup to be 240ml)
3 tablespoons lemon juice
1/3 cup brown sugar, or sugar substitute such as erithrytol or monkfruit (I made it with erithrytol)
1 or 2 teaspoons hot pepper flakes, or a splash of hot pepper sauce
2 tablespoons butter
season to taste with salt and pepper, or salt and fresh ground coriander seed
Add everything to a pan. Bring to boil. Turn down to active simmer. Simmer 5 minutes. This is a very liquid sauce that you can also use as a BBQ mopping sauce.
Flavour profile: umami, mildly spicy. In Kentucky it's paired with BBQ mutton. In Alabama mutton is not widely available (understatement) so I used pulled pork. I will use lamb next time, because I can totally see how well this blend will work with lamb, or mutton if I can ever get any.
1 cup Worcester sauce
1 cup tomato sauce (for non-US folks, this isn't ketchup, it's more like a severely plain pasta sauce like passata)
1 cup water (for non US folks, take 1 cup to be 240ml)
3 tablespoons lemon juice
1/3 cup brown sugar, or sugar substitute such as erithrytol or monkfruit (I made it with erithrytol)
1 or 2 teaspoons hot pepper flakes, or a splash of hot pepper sauce
2 tablespoons butter
season to taste with salt and pepper, or salt and fresh ground coriander seed
Add everything to a pan. Bring to boil. Turn down to active simmer. Simmer 5 minutes. This is a very liquid sauce that you can also use as a BBQ mopping sauce.
Flavour profile: umami, mildly spicy. In Kentucky it's paired with BBQ mutton. In Alabama mutton is not widely available (understatement) so I used pulled pork. I will use lamb next time, because I can totally see how well this blend will work with lamb, or mutton if I can ever get any.
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