Maybe a few times a year I return to the idea of bbq sauce. This turned out well but lacked the tang needed for a good bbq sauce. The addition of tamarind, malic or ascorbic acid will probably round it out nicely.
Whisky Peach Tea Sauce
630g peach nectar
6g worcestershire
6g sriracha sauce
85g cider vinegar
60g ketchup
50g brown sugar
25g jack daniels whisky (flamed)
20g lipton tea
1/4 tsp allspice
25 grinds black pepper
1/2 tsp ground ginger
1/2 tsp ground mustard
1/4 tsp ground clove
1 clove garlic
Cold infuse the tea for two hours.
Combine everything in a pot except the whisky. Reduce mixture to 250g. Remove from the heat. Stir in the whisky.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment