Yields Makes 1 1/2 cups
AuthorKim Stephens, Novato, California and Ven Kruebbe, New Orleans, Louisiana,

How to Make It

1

In a 2- to 3-quart pan, combine 1 cup catsup; 1/4 cup each soy sauce and cream sherry; 2 tablespoons each lemon juice and firmly packed brown sugar; 4 teaspoons minced fresh ginger; 2 teaspoons Dijon mustard; and 1 teaspoon each liquid smoke, minced garlic, and grated lemon peel. Stirring occasionally, bring to a boil over high heat; reduce heat and simmer, stirring often, until sauce is slightly thickened and reduced to 1 1/2 cups, about 20 minutes.

Ingredients

 1 cup catsup
 1/4 cup soy sauce
 1/4 cup cream sherry
 2 tablespoons lemon juice
 2 tablespoons firmly packed brown sugar
 4 teaspoons minced fresh ginger
 2 teaspoons Dijon mustard
 1 teaspoon liquid smoke
 1 teaspoon minced garlic
 1 teaspoon grated lemon peel

Directions

1

In a 2- to 3-quart pan, combine 1 cup catsup; 1/4 cup each soy sauce and cream sherry; 2 tablespoons each lemon juice and firmly packed brown sugar; 4 teaspoons minced fresh ginger; 2 teaspoons Dijon mustard; and 1 teaspoon each liquid smoke, minced garlic, and grated lemon peel. Stirring occasionally, bring to a boil over high heat; reduce heat and simmer, stirring often, until sauce is slightly thickened and reduced to 1 1/2 cups, about 20 minutes.

Mom’s Barbecue Sauce