Dinah's Sweet Barbecue Sauce
Author: Nathalie Dupree
  • 2 Tablespoons butter
  • 2 medium onions; sliced
  • 5 cloves garlic; chopped
  • 2 Cups chili sauce
  • 1/2 Cup dark corn syrup
  • 1 chicken bouillon cube; crumbled
  • 1/2 Cup red wine vinegar
  • 4 Tablespoons soy sauce
  • juice of 2 lemons
  • 1/2 Cup Worcestershire sauce
  • 3 Tablespoons fresh herbs
  • freshly-ground black pepper, to taste
  1. Melt butter in a heavy skillet; add onions and garlic and cook about 10 minutes or until onions are a burnished brown. Transfer to a food processor or blender. Process until smooth.
  2. Put puree in a medium saucepan. Stir in chili sauce, corn syrup, bouillon cube, vinegar, soy sauce, lemon juice and Worcestershire sauce. Add herbs and pepper to taste. Bring to a boil, stirring, then reduce heat. Simmer, uncovered, 30 minutes. Doubles easily and freezes well.
  3. This recipe yields 4 Cups.
  4. Comments: For a chunkier sauce, do not process onion-garlic mixture.
Per Serving (excluding unknown items): 1040 Calories; 24g Fat (19.6% calories from fat); 15g Protein; 211g Carbohydrate; 14g Dietary Fiber; 63mg Cholesterol; 6671mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 6 Vegetable; 4 1/2 Fat; 11 1/2 Other Carbohydrates.

Notes: Nathalie Dupree
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/dinahs-sweet-barbecue-sauce/2795/