Barbecue Sauce Prudhomme
Yield
5 servingsPrep
10 minCook
45 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Seasoning mix | |||
| 1 ½ | teaspoons |
black pepper
|
|
| 1 | teaspoon |
onion powder
|
|
| ½ | teaspoon |
white pepper
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
cayenne pepper
ground |
|
| Main ingredients | |||
| ½ | pound |
bacon
minced |
|
| 2 | cups |
pork
beef or chicken stock |
*
|
| 1 | cup |
honey
|
|
| 5 | tablespoons |
orange juice
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
garlic
minced |
|
| 4 | tablespoons |
butter, unsalted
|
|
| 1 ½ | cups |
onions
chopped |
|
| 1 ½ | cups |
chili sauce
bottled |
|
| ¾ | cup |
pecans
dry roasted, chopped |
|
| ½ | each |
oranges
rind and pulp |
|
| ¼ | each |
lemon
rind and pulp |
|
| 1 | teaspoon |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Seasoning mix | |||
| 7.5 | ml |
black pepper
|
|
| 5 | ml |
onion powder
|
|
| 2.5 | ml |
white pepper
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
garlic powder
|
|
| 2.5 | ml |
cayenne pepper
ground |
|
| Main ingredients | |||
| 226.8 | g |
bacon
minced |
|
| 473 | ml |
pork
beef or chicken stock |
*
|
| 237 | ml |
honey
|
|
| 75 | ml |
orange juice
|
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
garlic
minced |
|
| 6E+1 | ml |
butter, unsalted
|
|
| 355 | ml |
onions
chopped |
|
| 355 | ml |
chili sauce
bottled |
|
| 177 | ml |
pecans
dry roasted, chopped |
|
| 0.5 | each |
oranges
rind and pulp |
|
| 0.3 | each |
lemon
rind and pulp |
|
| 5 | ml |
red hot pepper sauce
|
|
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 the onions, cover pan, and continue cooking until onions are dark brown, but not burned, 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, about 10 to 15 seconds.
This sauce may be used to barbecue chicken, pork or ribs.
Makes about 5 Cups.
