Creole-Style Barbecue Sauce
From: Helene, Matane, Quebec, Canada
Comments: This sauce is excellent, strained or not, for brushing meat while barbecueing, or to serve along with beef, chicken or pork.
Servings: 7 cups [1.75 L]
IngredientsPreparation
  • 2 cups [500 mL] water
  • 2 cups [500 mL] vinegar
  • 1/2 cup [125 mL] butter or margarine
  • 1/4 cup [60 mL] sugar
  • 1/4 cup [60 mL] Worcestershire sauce
  • 1/4 cup [60 mL] ketchup
  • 2 drops Tabasco sauce
  • 1 large red onion, finely chopped
  • 6 celery stalks, finely chopped
  • 1 lemon, thinly sliced
  • 1 bay leaf
  • 1 tablespoon [15 mL] salt
  • 2 tablespoons [30 mL] paprika
  • 2 tablespoons [30 mL] celery seeds
  • 1 teaspoon [5 mL] garlic salt
  • 1 teaspoon [5 mL] dry mustard
  • 1 teaspoon [5 mL] pepper
  • Combine all ingredients into a large, thick-bottom casserole.
  • Mix well; bring to a boil.
  • Lower heat and simmer uncovered, for 30 minutes, stirring occasionally.
  • Discard bay leaf.