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Emeril's Homemade BBQ Sauce Recipe

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This recipe for Emeril's Homemade BBQ Sauce, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Emeril Lagasse


2 Tbsp vegetable oil
3/4 chopped yellow onion
2 Tbsp chopped garlic
4 c. ketchup
1/2 c packed dark brown sugar
2 Tbsp cane syrup
1/2 c. cider vinegar
1/4 c. Worcestershire sauce
3 Tbsp red hot sauce
2 Tbsp yellow mustard
2 tsp Creole seasoning Below)
1/2 tsp crushed red pepper, or more to taste
Creole Seasoning: makes 2/3 cup
2 1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried oregano
1 Tbsp dried thyme

Make the Creole seasoning by combining all the ingredients and mixing thoroughly.

BBQ Sauce:
Heat oil in a large pot over medium high heat. Add onion and cook stirring, 4 minutes. Add garlic and cook,stirring, 1 minute. Add all remaining ingredients and bring to a boil. Lower heat to a simmer and cook, stirring occasionally, until sauce has thickened and flavors have married, 15-20 minutes. Remove from heat and set aside to cool. Unused sauce can be stored in an airtight, nonreactive container in the refrigerator for up to 2 weeks.




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