- 1/2 cup ketchup
- 1/2 cup water
- 2 tablespoons molasses
- 2 tablespoons Worcestershire sauce
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon light brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon hot pepper sauce (such as Tabasco®)
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon freshly ground black pepper
- Whisk the ketchup, water, molasses, Worcestershire sauce, white wine vinegar, Dijon mustard, brown sugar, salt, hot pepper sauce, granulated garlic, and black pepper together in a small heavy-bottomed saucepan and place over medium heat. Bring to a boil, reduce heat to low, and continue cooking at a simmer, stirring together, another 10 minutes. Remove from heat and allow to cool completely. Pour into a glass jar and store uncovered in the refrigerator for 8 hours or overnight. This allows the flavors to blend and reduce any sharpness from the vinegar.
03/21/2017
recipepes.com
Zippy Barbecue Sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
