Sauces
3T oil (canola or peanut preferred, vegetable also works)
1T olive oil
1 medium onion, chopped (1/4" square)
4 large cloves garlic, minced
1 1/2T Dijon mustard
1T Worchestershire sauce
1 1/4C catsup
1/4C calamansi lime juice (or lemon)
1tsp pa'akai
1/4 tsp freshly ground black pepper
1/2C packed dark brown sugar
2T apple cider vinegar
1/2C dry sherry
1/2tsp liquid smoke
1tsp dried thyme
1/4 tsp red pepper flakes
In a large saucepan, heat the two oils then saute the onion until
golden brown. Turn heat to low, add the garlic and let simmer
while adding the rest of the ingredients. Simmer, stirring (do not
let stick to pan or start to brown), until thick and reduced by
1/3-1/2. That's it!
It's a good idea to taste now and then as it's cooking down and to
adjust seasonings as necessary, but remember that flavours shift:
what it tastes like in the beginning is not the same as after
it has cooked down.
It's best fresh, of course, so I usually make it anew for each
barbecue, but it keeps in the 'fridge for a month or so and in the
freezer for six months, and can also be preserved longer simply
by canning.