Louisiana Jann's Sweet 'N' Tangy Sauce Recipe
Ingredients
| Ketchup | 1 Bottle (1l) | |
| Firmly packed brown sugar | 3/4 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Lemon juice | 1/3 Cup (16 tbs) | |
| Dark mustard - 3 tablespoons | ||
| Honey | 2 Tablespoon | |
| Worcestershire sauce | 2 Tablespoon | |
| Vinegar | 1/2 Teaspoon | |
| Garlic powder | 1 Teaspoon | |
| Instant onion soup mix - 1 package | ||
| Yellow onion | 1 | |
| Lemon | 1 | |
Directions
MAKING
1) In a medum saucepan, combine together all the ingredients except the onion and lemon.
2) Bring the mixture to a slow boil over moderate heat.
3) As soon as the liquid begins to boil, add the lemon slices and onion.
4) Over moderate heat, cook the sauce for about 30 minutes, till the onion turns opaque.
5) Use a slotted spoon to remove the lemon quarters.
6) Allow the sauce to cool.
SERVING
7) Serve or use as preferred.
1) In a medum saucepan, combine together all the ingredients except the onion and lemon.
2) Bring the mixture to a slow boil over moderate heat.
3) As soon as the liquid begins to boil, add the lemon slices and onion.
4) Over moderate heat, cook the sauce for about 30 minutes, till the onion turns opaque.
5) Use a slotted spoon to remove the lemon quarters.
6) Allow the sauce to cool.
SERVING
7) Serve or use as preferred.
Chef
