Lots of people have spent time after their graduation from Chef Avram Wiseman's Pro Culinary Arts Class going through their notes, trying to find the recipe he wrote on the board for his special barbeque sauce.
Yes, it is that good! And until now, you couldn't find it in a book or written down anywhere. Now, Chef Avram is providing it to us in honor of our sold out Father's Day Barbeque class, June 19th! . But never fear, we have another Summer BBQ recreational class scheduled for August 16th (7:30-10:30pm)! Click here for details or call(718)758-1339 to reserve your spot now!
Ingredients:
8 oz. onion, small dice
4 oz. garlic, finely chopped
1 Serrano Pepper, finely diced
3 oz. vegetable oil
3 oz. red wine vinegar
3 oz. white vinegar
4 oz. molasses
3 oz. brown sugar
4 oz. honey
8 oz. veal stock
4 oz. Dijon mustard
10 oz. ketchup
6 oz. tomato paste
1 oz. dry mustard powder
2 oz. Worcestershire (or, if sauce is to be used on meat, low sodium soy sauce)
½ teaspoon ground cumin
½ teaspoon smoke flavor
salt and pepper to taste
cayenne pepper to taste
Procedure:
Sweat the onions, Serrano Pepper and garlic in the oil until tender. Do not color the vegetables.
Add all the other ingredients. Bring to a boil. Turn heat to a low simmer. Cook for 45 minutes to 1 hour. Yields one and a half quarts.
There is a critical error with this recipe. Unless it will be used on fish, Worcestershire sauce must be substituted with low sodium soy sauce. Worcestershire sauce contains anchovies (fish) which cannot be eaten when mixed with meat. Also, many of the ingredients in the recipe have a very high salt content so adding additional salt is probably not advisable.
ReplyDeleteThank you very much for the recipe, though. It looks outstanding. I plan to make it.
Moshe Bunin
Thank you Moshe!! I noted the worchester sauce but didn't know what would be a good substitution. I added your change to the recipe. Thanks again and all the best, Liz
ReplyDelete