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1/2 tbsp. oil
1 tsp. onions, pared, minced
1/4 tsp. garlic, pared, minced
1 tsp. bread flour
5 oz. brown stock, heated until hot
1 tsp. sugar
1/4 tsp. dry mustard
pinch of pepper
1/2 tbsp. cider vinegar
2 oz. tomato sauce
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1/4 tsp. barbecue spice mix
salt to taste
1/2 tsp. chives, thinly sliced
1/2 tsp. tarragon, chopped
Place oil in saute pan; heat until hot. Add onions and garlic; saute until translucent. Add enough flour to form roux; stir to blend. Add heated stock; stir until smooth. Reserve warm. Combine sugar, mustard, pepper and vinegar; stir until dissolved. Add with tomato sauce and lemon juice to reserved brown sauce. Stir in Worcestershire sauce and barbecue spice mix. Heat to simmering; simmer for 30 minutes. Season with salt. Reserve warm. Stir in chopped herbs just prior to service.
1 tsp. onions, pared, minced
1/4 tsp. garlic, pared, minced
1 tsp. bread flour
5 oz. brown stock, heated until hot
1 tsp. sugar
1/4 tsp. dry mustard
pinch of pepper
1/2 tbsp. cider vinegar
2 oz. tomato sauce
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1/4 tsp. barbecue spice mix
salt to taste
1/2 tsp. chives, thinly sliced
1/2 tsp. tarragon, chopped
Place oil in saute pan; heat until hot. Add onions and garlic; saute until translucent. Add enough flour to form roux; stir to blend. Add heated stock; stir until smooth. Reserve warm. Combine sugar, mustard, pepper and vinegar; stir until dissolved. Add with tomato sauce and lemon juice to reserved brown sauce. Stir in Worcestershire sauce and barbecue spice mix. Heat to simmering; simmer for 30 minutes. Season with salt. Reserve warm. Stir in chopped herbs just prior to service.
