From my 2nd cookbook, The Cool Mountain Cookbook, this is an easy, no cook sauce.
Originally paired with a grilled tenderloin that’s slathered with this sweet, maple sauce and rolled in toasted pecans, it’s equally delicious slathered on chicken, burgers, hotdogs — pretty much any meat destined for the grill.
Maple Barbecue Sauce
Makes 2 1/2 cups
Ingredients
1 cup ketchup
1 small yellow onion, peeled and quartered
1/2 cup Worcestershire sauce
1/2 cup light brown sugar
1/2 cup white wine vinegar
2 teaspoons dry mustard
3/4 teaspoon Tabasco
2 tablespoons maple syrup
Method
1. Put all ingredients (ketchup through syrup) in a food processor and process until mostly smooth. Cover and refrigerate until needed. You can make this up to 3 days before.
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