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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 1/4 cups low-sodium worcestershire sauce |
1 1/4 cups soy sauce |
1 lemon, juice only |
1 1/4 cups tomato puree |
4 tablespoons dark brown sugar |
2 cups heavy whipping cream |
Directions:
1. Combine the first 5 ingredients in a small saucepan and warm over medium heat, stirring until the sugar is completely dissolved.
2. Bring to a boil, reduce the heat to medium-low, cover, and simmer 5 minutes.
3. Remove from the heat.
4. In another saucepan, bring the cream to a boil.
5. Reduce the heat to medium-low and cook until the cream is thickened enough to coat the back of a spoon.
6. Stir in some of the barbecue sauce base, adding more base until the flavour is to your taste.
7. Bring the mixture back to a boil over medium heat, and then reduce to medium-low and simmer again until it coats the back of a spoon.
8. Set aside.
9. Store the sauce covered and refrigerated, and then re-warm over medium heat when ready to use.
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