Louisiana Barbecue Sauce
Makes 2 cups
Find this recipe and more in Chef Paul Prudhomme's Always Cooking!.
2 tablespoons unsalted butter
3 tablespoons Chef Paul Prudhomme's Barbecue Magic
1 (15 ounce) can tomato sauce
1½ cups chicken stock
¼ cup cane vinegar, or your favorite vinegar
¼ cup balsamic vinegar
1 tablespoon Chef Paul Prudhomme's Magic Pepper Sauce®
1 tablespoon Worchestershire sauce
2 teaspoons bottled liquid smoke flavor
¼ cup lightly packed dark brown sugar
how to prepare
Melt the butter in a 12-inch nonstick skillet over high heat. Add the Barbecue Magic and stir for about 1 minute. Add the tomato sauce and stir until combined. Cook for 2 minutes, then add the stock, vinegars, Magic Pepper Sauce® and Worcestershire. Stir well and bring just to a boil, stirring constantly, then reduce the heat to medium and simmer stirring occasionally until the sauce thickens and resembles a thin ketchup, about 25 minutes. Add the liquid smoke and brown sugar and stir until the sugar is dissolved. Remove from the heat and serve.