 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
From Ingredients:
1 tablespoon extra virgin olive oil |
1 cup onion, minced |
2 garlic cloves, minced |
2 beef bouillon cubes |
1/2 cup hot water |
3 (6 ounce) cans tomato paste, divided |
1 cup splenda granular |
3/4 cup worcestershire sauce |
3/4 cup dijon mustard |
3 tablespoons liquid smoke, hickory flavored |
1 teaspoon salt |
1/2 cup cider vinegar |
1 tablespoon tabasco sauce (more for spicier sauce) |
Directions:
1. Place oil in a large saucepan. Add onions and garlic. Saute over medium heat until translucent (approx 2-3 min.).
2. Mix the bouillon and water until partially dissolved. Add bouillon mixture and all remaining ingredients to the saucepan. Stir well using a wire whisk.
3. Simmer, uncovered, 25-30 minute to allow flavors to meld. Stir frequently.
4. Refrigerate overnight in a non-metallic container. Sauce is best if prepared a day before using. Keeps well, refrigerated, for 1 week.
|
|