Barbecue Sauce (Chef Paul Prudhomme)
Barbecue Sauce (Chef Paul Prudhomme) recipe
Yield
5 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Seasoning mix | |||
| 1 ½ | teaspoons |
black pepper
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
onion powder
|
|
| 1 | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
white pepper
|
|
| ½ | teaspoon |
cayenne pepper
ground |
|
| Main ingredients | |||
| ½ | pound |
bacon
minced |
|
| 1 ½ | cups |
onions
chopped |
|
| 2 | cups |
pork stock
or beef or chicken stock |
* |
| 1 ½ | cups |
chili sauce
|
|
| 1 | cup |
honey
|
|
| ¾ | cup |
pecans
dry roasted, chopped |
|
| 5 | tablespoons |
orange juice
(1/2 orange) |
|
| 1 | x |
oranges
rind and pulp, from 1/2 orange |
*
|
| 2 | tablespoons |
lemon juice
(1/4 lemon) |
|
| 1 | x |
lemon
rind and pulp, from 1/4 lemon |
*
|
| 2 | tablespoons |
garlic
minced |
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| 4 | tablespoons |
butter, unsalted
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Seasoning mix | |||
| 7.5 | ml |
black pepper
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
onion powder
|
|
| 5 | ml |
garlic powder
|
|
| 2.5 | ml |
white pepper
|
|
| 2.5 | ml |
cayenne pepper
ground |
|
| Main ingredients | |||
| 226.8 | g |
bacon
minced |
|
| 355 | ml |
onions
chopped |
|
| 473 | ml |
pork stock
or beef or chicken stock |
* |
| 355 | ml |
chili sauce
|
|
| 237 | ml |
honey
|
|
| 177 | ml |
pecans
dry roasted, chopped |
|
| 75 | ml |
orange juice
(1/2 orange) |
|
| 1 | x |
oranges
rind and pulp, from 1/2 orange |
*
|
| 3E+1 | ml |
lemon juice
(1/4 lemon) |
|
| 1 | x |
lemon
rind and pulp, from 1/4 lemon |
*
|
| 3E+1 | ml |
garlic
minced |
|
| 5 | ml |
red hot pepper sauce
|
|
| 6E+1 | ml |
butter, unsalted
|
|
Directions
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp.
Stir in onions, cover pan, and continue cooking until onions are dark brown, about 8 to 10 minutes, stirring occasionally.
Stir in the seasoning mix and cook about 1 minute.
Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well.
Reduce heat to low; continue cooking about 10 minutes, stirring frequently.
Remove orange and lemon rinds.
Continue cooking and stirring about 15 minutes more to let the flavors marry.
Add the butter and stir until melted.
Remove from heat; let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped.
This sauce may be used to barbecue chicken, pork or ribs.
Makes about 5 cups.
