pckouris
Senior Cook
- Joined
- Mar 26, 2005
- Messages
- 169
Mudbug: And the pictures will appear in the message? I'm not sure how to do that.
Here is the recipe as it stands now, for about one cup of final sauce:
First, saute the onions in a little of the oil in the pan you'll simmer the sauce in (no need to dirty extra pans). After they're browned a bit, turn the heat down, add the rest of the oil, then the Dr. Pepper. Then add the remaining ingredients and stir to combine. Let it simmer until reduced to desired thickness (about one cup or so). Let it cool, then puree it nice and smooth with a stick blender or a stand blender. This will also emulsify the sauce so the oil stays integrated.
- 2 cups Dr. Pepper
- 1/4 cup vegetable or canola oil
- 1/4 cup onions, finely diced
- The juice and zest of one lemon
- 3 ounces (1/2 of a small can) of tomato paste
- 1/3 cup brown sugar (I'd definitely cut this back for next time.)
- 2 tsp. salt
- 1 tsp. fresh-ground pepper (I used white pepper)
- 1/4 tsp. red pepper flakes (more or less to taste)
- 2 tsp. garlic powder (more or less to taste)
- 1 tsp. dried basil
Despite having pepper in it's name, my recollection is that Dr. Pepper is somewhat like RCC or Pepsi.