Barbecue sauce

Ingredients

2 tbsp malt or red wine vinegar
2 tbsp light muscovado sugar
1 tbsp wholegrain or Dijon mustard
2 tbsp Worcestershire sauce
½-1 tsp Tabasco sauce
100ml tomato ketchup

Ingredients

2 tbsp malt or red wine vinegar
2 tbsp light muscovado sugar
1 tbsp wholegrain or Dijon mustard
2 tbsp Worcestershire sauce
½-1 tsp Tabasco sauce
100ml tomato ketchup

Method

Pour the vinegar into a pan and add the sugar, mustard, Worcestershire sauce, Tabasco, ketchup and 75ml water. Stir together, bring to the boil and simmer, uncovered, for 10 minutes, until thickened. Serve as a dip with the potato wedges.

Method

Pour the vinegar into a pan and add the sugar, mustard, Worcestershire sauce, Tabasco, ketchup and 75ml water. Stir together, bring to the boil and simmer, uncovered, for 10 minutes, until thickened. Serve as a dip with the potato wedges.

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Bank holiday barbecue – Cheap, fresh and easy says:

12th May 2018 at 12:41 pm

[…] tucked into barbecue chicken, steak and sausages. I cooked chicken legs and thighs in a delicious barbecue sauce and steak (using a Jamie Oliver marinade). I made my version of a Greek salad (cucumber, cherry […]

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