©2022
AuthorDartagnan"a sweet and tangy barbeque sauce and a main ingredient in Bar Nothing's Egg Devils"
1 ½ cups H-E-B ketchup
1 cup dark brown sugar
½ cup water
½ cup palm sugar, shaved
⅓ cup Steen's Pure Cane Vinegar
¼ cup Bragg's apple cider vinegar
2 tbsp Steen's Pure Cane Syrup
1 tbsp Worcestershire sauce
1 ½ tbsp dry mustard
1 tbsp sweet paprika
1 ½ tsp salt
½ tsp onion powder
1 ½ tsp Madagascar black peppercorns, ground fine
2 dashes Boerne Texas Hot Sauce
2 dashes Peychaud's orange bitters
1
Combine all of the ingredients in a medium size sauce pan until well blended. (Or blend well with an immersion blender)
2
Over low heat, low simmer 20 -30 minutes to bring flavors together.
3
Taste and adjust seasoning, vinegars and sweetness to your liking.
CategoryBar Nothing Ranch, Sauces
Ingredients
1 ½ cups H-E-B ketchup
1 cup dark brown sugar
½ cup water
½ cup palm sugar, shaved
⅓ cup Steen's Pure Cane Vinegar
¼ cup Bragg's apple cider vinegar
2 tbsp Steen's Pure Cane Syrup
1 tbsp Worcestershire sauce
1 ½ tbsp dry mustard
1 tbsp sweet paprika
1 ½ tsp salt
½ tsp onion powder
1 ½ tsp Madagascar black peppercorns, ground fine
2 dashes Boerne Texas Hot Sauce
2 dashes Peychaud's orange bitters
Directions
1
Combine all of the ingredients in a medium size sauce pan until well blended. (Or blend well with an immersion blender)
2
Over low heat, low simmer 20 -30 minutes to bring flavors together.
3
Taste and adjust seasoning, vinegars and sweetness to your liking.