Barbecue Saucesauces 1 medium carrot; finely minced 1 celery stalk; finely sliced 1 tablespoon minced garlic 1 tablespoon tomato paste 1 1/2 teaspoon salt 1 teaspoon freshly ground black pepper 3 cup low-sodium chicken broth 3 bay leaves 1 sprig fresh thyme; -=or=- dried thyme 1 tablespoon brown sugar 1/2 cup cider vinegar 2 tablespoon ketchup 1 tablespoon dry mustard 1 teaspoon worcestershire sauce 1/4 teaspoon ground clove 1 teaspoon chili powder 1/4 teaspoon cayenne pepper COMBINE ALL INGREDIENTS in a pot, place over medium heat on the stove and cook until reduced to 3/4 cup. Strain, and use to glaze chicken, meat or fish while grilling. Makes 3/4 Cup MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK |
