Gazette Ceases Publication: Donates Archives to LHS

In 2010, the Larchmont Gazette ceased publication. In 2011 the publishers donated all contents to the Larchmont Historical Society, which will continue to make the Gazette archives available online.

All inquiries should be addressed to the Larchmont Historical Society.

Comments closed

Lauren Groveman: The Best Barbecue Sauce

With the good weather just around the corner, try Lauren’s barbecue sauce and “wow” your family and guests.

Yield: about 4 1/2 cups (may be doubled)

Special Equipment
•Triple-mesh wire sieve
•Sturdy rubber or wooden spatula

For the sauce:
•2 cups prepared ketchup
•2 cups (two 12-ounce bottles) prepared chili sauce (I use Heinz)
•1 generous cup Minced Yellow Onion
•8 large cloves Minced Garlic
•1/3 cup dark brown sugar
•1/3 cup unsulphured molasses
•1/4 cup mild-flavored honey
•2 rounded tablespoons Dijon mustard
•2 teaspoons Worcestershire sauce
•1/4 cup soy sauce (preferably Tamari)
•1/2 cup apple cider vinegar
•2 generous tablespoons “Better Than Bouillon” (beef version), available in well-stocked supermarkets
•1 or 2 fresh habanero peppers (also called Scotch Bonnets), or jalapenos, pierced several times with a fork, or 1 to 2 teaspoons hot pepper sauce, to taste (optional)
•Freshly ground black pepper, to taste

1) To assemble the sauce: Combine all the ingredients except the ground black pepper in a 2 1/2-quart, heavy-bottomed, non-reactive saucepan. Stir well to combine and place the pan over medium heat, with the cover ajar. Bring the mixture to a full simmer, stirring occasionally, and then turn the heat to low. Continue to simmer until the sauce is thickened and the color deepens considerably, about 30 minutes, stirring occasionally (see below). Uncover, stir in a generous amount of freshly ground black pepper, and remove the saucepan from the heat. Let the sauce cool, uncovered, until just warm. If making a doubled or tripled amount, simmer the sauce for 45 minutes. (While cooling, lay a clean kitchen towel over pan to prevent debris from falling into the sauce.)

2) To strain the sauce: Pour the sauce through a triple-mesh wire sieve that’s positioned over another bowl and, using the flat edge of a sturdy rubber spatula, or a wooden spatula, force the sauce through, leaving the onions, garlic and peppers behind. Discard the solids, pour the sauce into jars, and affix their lids. Store the sauce in the refrigerator.

Timing is Everything

This sauce can be fully assembled and stored in the refrigerator for 6 months.

Watch the Video.

PrintFriendlyTwitterGoogle GmailYahoo MailShare

Related Articles:

Sorry, comments are closed.