Bar-b-que sauce is a close second to beer. Slightly sweet and very tangy, it's soaked into our meats before we cook, slopped onto them while we grill, and dunked into during our meal. We douse it on our beans and wipe it off our plates with our biscuits.
Texas bar-b-que sauce doesn't come from bottles or stores. We make it at home from cherished family recipes. Needless to say, it will be featured as a dipping sauce this Thanksgiving at many a Texas table, giving the family turkey considerable flavor.
Family recipes aren't given out lightly. We Texans have to feel a closeness with you and, if I may be so bold to say, love you.
With that said, here is my family's bar-b-que sauce recipe. I hope your family enjoys it as much as mine does.
With that said, here is my family's bar-b-que sauce recipe. I hope your family enjoys it as much as mine does.
Mary Lou’s Bar-b-que Sauce
Makes about a pint. (You'll be surprised how far that goes but if in doubt about how much you'll be using as a mop sauce when you're grilling your meat or if you're having a bunch of people at dinner, double the recipe. It will be good in the fridge for several days.)
1c catsup
1T mustard
2T Worchestershire
¼c vinegar
¼c sugar
1t chili powder
½t paprika
¼ stick oleo
½t salt
½t pepper
¼c onions chopped
Heat until bubbles first appear, stirring occasionally. Add water for desired consistency (I don’t. We like it fairly thick).
Happy Thanksgiving cooking!