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.
Sweat 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 poultry.Makes approximately 6 cups sauce.
Note: 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 (8-ounces) liquid.
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