This is a traditional vinegar-based Carolina-style barbecue sauce. Notice that there is no tomato base in this recipe, just lots of flavor. As with any traditional vinegar sauce, this is thin, with a watery consistency. While this sauce is intended for pork, you can use it on beef, chicken, and even lamb. It's entirely up to you.
- 1 cup/240 mL butter
- 1/2 cup/120 mL vinegar
- Juice of 1 lemon
- 5 teaspoons/50 mL Worcestershire sauce
- 1 tablespoon/15 mL honey
- 2 teaspoons/10 mL salt
- 1 teaspoon/5 mL black pepper
1. Melt butter in a saucepan. Add lemon juice, Worcestershire sauce, honey, salt and pepper. Bring to a simmer over medium heat for 5 minutes, or until honey has melted though and sauce is well combined
2. Remove sauce from heat and carefully in vinegar little bits at a time. Let sauce cool for 5-10 minutes before using.
3. If making ahead of time, let sauce cool for 20 minutes and then place into an air tight container.
Store in refrigerator for 4-5 days. Warm on stove top or microwave before using.
|Nutritional Guidelines (per serving)|
|Total Fat||23 g|
|Saturated Fat||14 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||0 g|