Routh Street Restaurant Barbecue Sauce Recipe - Cooking Index
Routh Street Restaurant Barbecue Sauce Recipe - Cooking Index
| 1 | Tomato - quartered (small) | |
| 1 | Onion - quartered (small) | |
| 1 | Celery | |
| 1 | Red bell pepper - halved and seeded | |
| 2 | Garlic cloves | |
| 1 | Turnip - quartered (small) | |
| 1 | Dried ancho chile pepper - halved and seeded (small) | |
| 1 | Serrano pepper - halved and seeded | |
| 2 | Chipotle peppers - halved and seeded | |
| 2 cups | 474ml | Chicken or veal stock |
| 2 teaspoons | 10ml | Dry mustard |
| 1/3 cup | 78ml | Raspberry vinegar |
| 1/3 cup | 53g / 1.9oz | Light brown sugar |
| 1/2 cup | 118ml | Ketchup |
| Salt to taste |
Smoke all vegetables and chilies for 20 minutes. Transfer the ingredients to a medium saucepan with the stock. Bring to a boil and reduce the liquid by at least one-third. Whisk in the mustard, strain and set aside. In a small saucepan, whisk together the sugar and vinegar. Bring to a boil and continue cooking until the mixture becomes syrupy, about 3 minutes. Add to the strained stock and whisk in the catsup. Strain the sauce through a fine strainer and season with salt to taste.
Posted to the BBQ List by Rock McNelly on Aug 26, 1998.
Source:
Chris Schlesinger, Thrill of the Grill, ISBN
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