Try this Kentucky Black Barbecue Sauce recipe, or contribute your own.
Suggest a better description1. Heat the vegetable oil over moderate heat. Add the onion and cook for 5 minutes, or until onion is soft and light golden brown. 2. Add the remaining ingredient, and simmer, uncovered, for 15 minutes. (The sauce will thicken slightly.) Anyway, since Cairn mentioned the Dean & DeLuca Cookbook by David Rosengarten, I thought Id offer these recipes from his book. Of these sauces, weve only tried the SOUTH CAROLINA STYLE BARBECUE SAUCE so far, and it was terrific. My Atlanta sister says its authentic. This is one of least known- but one of the most delicious- Southern barbecue sauces. It is customarily served around Owensboro, Kentucky, where the meat of choice is lamb. The following version is thin, vinegary, dark...and loaded with the flavor of sweet spices, though its not particu- larly sweet; It is, however, lip-tinglingly hot. Makes ABOUT 1 CUP Posted to KitMailbox Digest by Roberta Banghart
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Serving Size: 1 Serving (40g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 64 | ||
Calories from Fat: 55 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 1165.4mg | 40 % | |
Potassium 47mg | 1 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.6g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 64
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