"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Buffalo Wild Wings Caribbean Jerk Sauce Recipe

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This recipe for Buffalo Wild Wings Caribbean Jerk Sauce is from Our Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons margarine
2 tablespoons green onion
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 ½ cayenne pepper
1 teaspoon dried parsley flakes
1 cup water
1 teaspoon cornstarch
¾ cup ketchup
½ teaspoon salt
½ cup plus 2 tablespoons, brown sugar
½ teaspoon garlic powder
½ teaspoon dried thyme
¼ cup apple cider vinegar
½ teaspoon onion powder
2 tablespoons white vinegar
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
2 teaspoons ground black pepper
⅛ teaspoon rubbed sage
2 tablespoons franks cayenne pepper sauce
⅛ teaspoon ground nutmeg
Directions:
Directions:
Melt margarine over medium/low heat. Add minced green onions and cook for 5 minutes. You just want to sweat the onions to soften them up. Don’t brown them.
Remove the pan from the heat, and whisk in the remaining ingredients. Put the pan back on the stove and bring the mixture to a boil over medium heat. Reduce heat and simmer for 45 minutes or until the sauce darkens and thickens.. Cover sauce, then cool until it’s needed.

Makes 2 cups

 

 

 

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