Thursday, February 01, 2007

Super Sauce

In the hopes of having an edible version of The Sauce available for Super Bowl Sunday, I'm making up for lost time. They call it rapid prototyping – at least 4 experiments by the end of Saturday. It's shameful that I haven't made a batch in over two months. After reviewing my notes, I'll return to tomato sauce and add even more vinegar. I'm adjusting the onion power and introducing celery seed.

Dry Ingredients
3/4 tsp Smoked Paprika
1/4 tsp Chipotle Chili Powder
1/4 tsp Ground Celery Seed
1/4 tsp Onion Powder
1/2 tsp Cumin
1/2 tsp Garlic Powder
1 tsp Dry Mustard
1/2 tsp Salt
1/4 tsp Pepper

Wet Ingredients
3 cups Beef Stock
16 oz Tomato Sauce
1/2 cup Apple Cider Vinegar
1/2 cup Red Wine Vinegar
1/2 cup Worcestershire Sauce

Finishers
1/4 cup Brown Sugar
1 tbsp Honey
2 tbsp Molasses

Simmer tomato sauce about 45 minutes to thicken. Combine the wet ingredients and bring to a boil. Combine the dry ingredients. Add to the wet and simmer 1 hour. Add the finishers approximately 15 minutes before the end of cooking.

Add 2 spoonfuls of corn starch slurry at the very end to thicken, if needed.