Hark HK0528 Cooking Manual page 52

CLASSIC BBQ SAUCE
2 tblsp (30 ml) tomato paste*
1 tblsp (15 ml) white vinegar
1 tblsp (15 ml) soy sauce
1 tsp (5 ml) Worcestershire sauce
1 dash hot Tabasco sauce
1 tblsp (15 ml) honey
1 tblsp (15 ml) dark brown sugar
1 tblsp (15 ml) molasses
1 tsp (5 ml) mustard powder
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1 tsp (5 ml) salt
1 tsp (5 ml) mixed herbs
½ cup (125 ml) water
Great for smoked meats. Combine all the ingredients in a saucepan.
Whisk thoroughly or combine with a hand-held blender to ensure there are no lumps.
Simmer over low heat while stirring frequently for 1 hour (this pasteurizes the sauce).
Cool for at least 1 hour before transferring to an airtight container.
Store for up to 1 month in the refrigerator.
*consider using your own smoked tomatoes instead of the tomato paste.
SIMPLE BBQ SAUCE
1 small (1/3 cup) red onion minced
2 tblsp olive oil
4 garlic cloves, minced
1 small can tomato paste
2 cans water, from empty tomato paste can
¼ cup molasses
1 cup honey
¼ cup red wine vinegar
1 tblsp fish sauce
1 tblsp Dijon mustard
1 tsp salt
In a small heavy-bottomed saucepan gently heat the olive oil on your stove top. Add the shallots
and garlic and sauté for 2-3 minutes or until the shallots start to turn translucent and begin to
brown.
Add the tomato paste and water and mix through. Allow to come to a boil, then lower the heat to a
simmer and cook for 5 minutes.
Add the molasses, honey, vinegar, fish sauce, Dijon mustard, and salt and mix through. Bring to
the boil, then lower the temperature and simmer for approximately 15 minutes.
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