Fine Herbs Piccadilly Barbecue Sauce

Customer Original

Expand All | Collapse All

Cooking & Prep Time

Servings

20 min

Prep Time

0 min

Cook Time

Recipe Ingredients

2 garlic cloves, chopped fine
2 small onions, chopped fine
1 cup ketchup
1 cup chili sauce
1 cup piccadilly relish

2 cups red wine vinegar

1 bay leaf

1 tsp. freshly ground black pepper

1 tsp. coriander, crushed

1/2 tsp. dried sweet basil

2 tsp. oregano

4 tsp. chili powder

1 tsp. salt

2 cups boiling water

2 chicken bouillon cubes

2 tbsp. prepared Dijon Mustard

1/3 cup fresh lemon juice

Cooking Instructions

Put all ingredients into a 4 quart saucepan. Heat to boiling, stirring frequently. Reduce heat to simmering and cook slowly while stirring frequently, about 40 minutes. Strain sauce through a sieve using a wooden spoon to force most of the pulp through. Baste by using 1 cup of sauce to each 2 lbs of meat. Store leftover sauce in a tightly covered jar. Heat cold leftover sauce when ready to use again.