sauce essentials: sweet and spicy bbq sauce

How To Make sauce essentials: sweet and spicy bbq sauce

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  PREP/PREPARE
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  The best pot to make this in is a heavy-bottom pot, like a Dutch oven.
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  Worcestershire sauce contains anchovies; therefore, this recipe is not vegan or vegetarian. In addition, a lot of people do not like anchovies. If you would like to use a great-tasting Worcestershire sauce in your recipes that call for it, but without the anchovies, then check out this recipe: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1 You will never buy store-bought again.
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  If you have never had the opportunity to bake garlic, here is an excellent recipe: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
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  If you are using the above recipe to bake a head of garlic, then you will obviously have more baked garlic than you need. Here is the best way I have found to store baked garlic. Pop the cloves out of their skins, place them in a small glass jar with a tight-fitting lid, and cover with some good extra-virgin olive oil. Tightly covered, they will last week-to-ten days in the fridge. At the end of the ten days discard any remaining cloves and you have made some garlic-infused olive oil to use in your recipes. It is a win-win situation. Freezing Baked Garlic Spread whole cloves in a single layer on a baking sheet and allow to them to freeze before transferring them to an airtight bag or container. For mashed garlic cloves, freeze in small portions, such as 1 teaspoon, in an ice cube tray. Frozen, they will last for 2 – 3 months.
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  Baked versus Raw Garlic Depending on the garlic you use, you can pull this recipe, in one-of-two directions. If you want the sauce to have pronounced garlic notes with a bit of a bite, then use minced raw garlic. If, however, you want a mellow garlic experience, then use baked garlic. Since raw garlic has more of a bite to it, I suggest using 2 minced cloves. If you are using baked garlic, I suggest upping the number of cloves to 3.
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  If you are using baked garlic cloves place them on a clean surface, sprinkle with a bit of salt, and mash to a pulp with the side of a kitchen or Santoku knife. If you are using raw garlic, just mince it.
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  Gather your ingredients (mise en place).
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  Grate the onion, and then blot with a paper towel to remove the excess water.
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  Add the butter and grapeseed oil to a pot over medium heat.
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  When the butter melts, add the onions.
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  Stir until the onions soften, 2 – 3 minutes.
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  Do not let the onions brown; just soften and become translucent.
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  Add the garlic and combine with the onions until fragrant, 60 seconds.
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  Add the dry spices and stir for 60 seconds.
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  Add the remainder of the ingredients (except the salt), then stir and bring up to a simmer.
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  Simmer for 30 minutes; adding some salt to taste and adjusting the seasoning as it cooks.
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  PLATE/PRESENT
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  Store in a sealed container in the fridge and use just like any other yummy BBQ sauce. Enjoy.
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  Keep the faith, and keep cooking.
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