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| BARBECUE SAUCE BASE |
| Makes about 1/2 cups |
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| INGREDIENTS |
1 T Olive Oil
1/2 c Finely Chopped Yellow Onions
1 t Salt
1 t Coarsely Ground Black Pepper
3 Bay Leaves
1 T Minced Garlic
3 Lemons, peeled, white pith removed and
quartered
1/2 c Dry White WIne
2 c Shrimp Stock
1 c Worcestershire Sauce
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| METHOD |
| Heat the olive oil in a medium, heavy saucepan over
medium high heat.
Add the onions, salt, pepper and bay leaves and cook,
stirring until the onions are soft, about 2 minutes.
Add the garlic, lemons and white wine and cook for 2
minutes.
Add the shrimp stock and Worcestershire sauce and bring
to a boil over high heat.
Reduce the heat to medium-low and simmer until the sauce
is reduced to 1/2 cup, about 1 hour and 15 minutes.
Strain the sauce through a fine mesh strainer, pressing on
the solids with the back of a spoon.
Set aside until needed. (The sauce base can be refrigerated
in an airtight container for up to 3 days, or frozen for up to
2 months.) |
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