Published by Harvard Common Press
The center of mid-South barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and Western styles. Like this version, they are often medium-bodied mixtures, moderate in sweet, heat and everything else except taste.
Total Timeunder 1 hour
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low carb, peanut free, soy free, tree nut free
Taste and Texturesavory, spiced, sweet, tangy, tart
Type of Dishbarbecue sauce
- 3 tablespoons butter, preferably unsalted
- ¼ cup minced onion
- 1 cup white vinegar
- 1 cup tomato sauce
- ¼ cup Worcestershire sauce
- 2 teaspoons sugar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne
- Dash of Tabasco or other hot pepper sauce
In a saucepan, melt the butter over medium heat. Add the onions and sauté for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently.
Use the sauce warm. It keeps, refrigerated, for a couple of weeks.
2003 Cheryl Alters Jamison and Bill Jamison