Louisiana Bar-B-Que Sauce

It has been 18 months since I have made this. Usually I make it at least one time a year so I'm not too far behind. I REALLY suggest that you try it. REALLY! 

The recipe came to me in 1960.

The story that goes with it is on the link below.

The old link January 2016 is here below. Just click on it. The recipe is there too. 

First Story about Sauce

Ummmmm.....

What else can I get into?

I make a batch of this every year. It is sooo delicious I could top ice cream with it! REALLY! I'm talking about "my" Louisiana Bar-B-Que sauce.  I have written about this before, but you MUST try it - at least once in your life. There are ELEVEN ingredients in it. There is a story behind it as well.

This recipe came to me from a long time girlfriend in 1960. Her mother had traveled to Louisiana with some ladies and they ate in a high class restaurant. The sauce on the meat was so delicious, she asked to see the chef. She convinced him to sell his recipe to her, because he wouldn't tell it. She told my girlfriend that she paid a lot for it and had to promise that she wouldn't give it to anyone else. Well...she did; she gave it to her daughter and her daughter then gave it to me. Because I believe in sharing and have made no promise, I have passed it on to many others to enjoy. 

LOUISIANA BAR-B-Que SAUCE         

1/2 Cup (1 stick) BUTTER

4 whole garlic cloves, peeled

1 1/2 Cups dark brown sugar (packed)

2 tsp. celery seed

2/3 Cups lemon juice (from real lemons)

3 Tblsp. apple cider vinegar

1/3 Cup French’s (or other good quality) horseradish mustard

1/3 Cup Worcestershire sauce

2—4 tsp. Tabasco sauce (I only add 1 - we don't like hot)

1-14 oz. bottle Heinz catsup

1/3 Cup Heinz chili sauce

In heavy pot, melt butter, add garlic cloves & brown lightly.

Add all of the rest and simmer at least 45 minutes. (I simmer very low for about an hour.) 

• Pour into qt. jar and age in refrigerator at least a week before using.

Keep refrigerated.

Will last several months.

Click on image to be delighted with its distinctive aroma. 

Let me know what YOU think after trying it, OK?

It is especially delicious on chicken and ribs, topped on meatloaf, and can be used as a hot dip for anything. I have even marinated chicken tenders in it and then baked them in the oven. Personally we like to dip finger foods and then fingers!

The key to making this is to use a very heavy pot. • Then it can be funneled into several small jars when hot and saved in the refrigerator. This is what I do.