Tiamariabarbequesauce Recipes
TANGY BAR-B-QUE SAUCE
This recipe is excellent for bar-b-que chicken. Place on chicken just before ready and always have sauce for dipping. It has been a family recipe for over 40 years - everyone loves it.
Provided by Darlene
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 25m
Yield 64
Number Of Ingredients 11
Steps:
- In a large skillet, melt the butter or margarine over medium heat. Stir in the onion and garlic powder. Saute until onions are soft. Stir in the tomato sauce, ketchup, water, Worcestershire sauce, brown sugar and Season to taste with salt, pepper and hot pepper sauce. Reduce heat to low and simmer, uncovered, for 10 minutes.
Nutrition Facts : Calories 43.5 calories, Carbohydrate 4.6 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1.8 g, Sodium 233 mg, Sugar 3.9 g
TIA MARIA BARBEQUE SAUCE
Since I love to cook in Chili and Barbeque contests I came up with this recipe sometime in 2006 for a Barbeque contest. I came up with it for pulled pork that year.
Provided by WhiteSnake
Categories Low Protein
Time 25m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Mix all ingredients in a medium size saucepan and heat on medium.
- Slowly bring the liquid to a boil, stirring all the time.
- Reduce the liquid amount by 1/4 or until it reaches the thickness you like.
Nutrition Facts : Calories 747.2, Fat 0.7, SaturatedFat 0.1, Sodium 3658.5, Carbohydrate 190, Fiber 0.7, Sugar 180.2, Protein 5.5
TONY ROMA'S ORIGINAL BARBECUE SAUCE RECIPE
This is my favorite barbecue sauce. I'm originally from Chicago and Tony Roma's is a chain that started in Chicago and has now expanded. When I moved away from home I was able to find this barbecue sauce bottled in stores and it's the only one I love. I now live in Ohio and there's no Tony Roma's to be found. Found this...haven't tried it yet, but am posting it here for safekeeping until I can try it.
Provided by RedVinoGirl
Categories Sauces
Time 50m
Yield 6 servinces, 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all of the ingredients for the barbeque sauce in a saucepan over high heat. Use a whisk to blend the ingredients until smooth.
- When the mixture comes to a boil, reduce the heat and simmer uncovered.
- In 30-45 minutes, when the mixture thickens, remove it from the heat. If you want a thicker sauce, heat it longer. If you make the sauce too thick, thin it with vinegar.
Nutrition Facts : Calories 130.3, Fat 0.1, Sodium 684, Carbohydrate 32.9, Fiber 0.1, Sugar 17.8, Protein 0.7
BéARNAISE SAUCE
Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification - egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper. Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master. You don't need the clarified butter many recipes call for - a good unsalted butter, melted, works just fine. Apply the sauce to steaks or burgers, asparagus or salmon. The sauce's richness improves virtually everything it touches.
Provided by Sam Sifton
Categories sauces and gravies
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the vinegar, shallots, black pepper and 1 tablespoon of tarragon leaves into a small saucepan, and set over a medium flame. Bring just to a boil, and then reduce heat to a simmer until there are only a few tablespoons of liquid left, approximately 5 minutes. Remove from heat, and set aside to cool.
- Fill a small saucepan with an inch or two of water, and set over medium-high heat to boil.
- Put the cooled shallot-and-tarragon mixture into a metal mixing bowl along with a tablespoon of water and the egg yolks, then whisk to combine.
- Turn the heat under the saucepan of water down to its lowest setting, and put the bowl on top of the pan, making sure that it does not touch the water directly. Continue to whisk the yolks until they thicken, approximately 5 to 7 minutes. You should just about double the volume of the yolks.
- Slowly beat in the butter, a tablespoon or two at a time, whisking slowly to combine and emulsify. Remove the bowl from the pan occasionally, so as not to overcook the eggs, and taste the sauce. Season with salt. If the flavor is not sharp enough, add a splash of lemon juice. If the sauce is too thick, stir in a splash of hot water. Add the remaining teaspoon of tarragon leaves, and serve.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 23 grams, Sodium 175 milligrams, Sugar 1 gram, TransFat 1 gram
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