Paul Prudhomme's Barbecue Sauce

Recipe Ingredients

		Seasoning Mix
1 1/2 teaspoons	7.5ml	Freshly-ground black pepper
1 teaspoon	5ml	Onion powder
1/2 teaspoon	2.5ml	Freshly-ground white pepper
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Garlic powder
1/2 teaspoon	2.5ml	Ground cayenne pepper
		Main Ingredients
1/2 lb	227g / 8oz	Bacon - minced
2 cups	474ml	Pork beef or chicken stock
1 cup	237ml	Honey
5 tablespoons	75ml	Orange juice - (1/2 orange)
2 tablespoons	30ml	Lemon juice - (1/4 lemon)
2 tablespoons	30ml	Minced garlic
4 tablespoons	60ml	Unsalted butter
1 1/2 cups	93g / 3.3oz	Chopped onions
1 1/2 cups	355ml	Bottled chili sauce
3/4 cup	109g / 3.8oz	Dry roasted pecans - chopped
		Rind and pulp from 1/2 orange
		Rind and pulp from 1/4 lemon
1 teaspoon	5ml	Tabasco sauce

Recipe Instructions

Combine the seasoning mix ingredients in a small bowl and set aside.

In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally.

Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tabasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently.

Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted.

Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds.

This sauce may be used to barbecue chicken, pork or ribs.

This recipe yields about 5 cups.

Source:
Chef Paul Prudhomme's Louisiana Kitchen by Paul Prudhomme

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