North Carolina style barbecue sauce for meats, game
3 cups onions, minced
4 cloves garlic, minced
1/2 cup oil
2 tablespoons Dijon mustard
1 cup honey
1 teaspoon white pepper
1 cup apple juice reduction - see note.
1 cup ketchup
2 cups cider vinegar
1/2 cup soy sauce.
the onions and garlic together in saucepan over medium heat with oil until
soft. Add remaining ingredients and simmer for 45 minutes over medium-low heat.
Transfer the mixture to a blender and puree until smooth. Cool; refrigerate
until use. Will keep for 3 months, refrigerated. Heat before using on meats or
approximately 6 cups sauce.
Apple juice reduction is made by pouring 46-ounce bottle of apple juice into a
saucepan and simmering on medium-low heat till juice is reduced to 1 cup