Indianized Honey Barbecue Sauce

INDIANIZED Honey Barbecue SAUCE

a little kitchen help, especially in the summer!

½ cup honey, preferably wildflower

¼ cup Dijon mustard

2 teaspoons fresh thyme (or ½ tsp. dried)

1 teaspoon Indian-style curry paste *

½ teaspoon kosher salt

¼ cup water

¼ cup vegetable oil

In a small saucepan, whisk together honey, mustard, thyme, curry paste, salt and water. Bring to a low simmer over medium heat and drizzle oil in slowly, whisking to incorporate. Pour into a clean jar, allow to cool thoroughly, cover and refrigerate until ready to use. Sauce will keep for several weeks refrigerated; stir or shake well before using.

Yield: Makes 1½ cups barbecue sauce.

*Indian-style curry paste, which is red, can be found in the ethnic foods section at many supermarkets. This high-sugar finishing glaze works well for chicken, pork tenderloin, swordfish, beef kebabs and baby-back ribs. It can also be brushed on mushroom caps or split ripe figs before grilling or broiling, or used as a dipping sauce for grilled skewered chicken.

Recipe adapted from “Hay Day Country Market Cookbook” by Kim Rizk (Workman Publishing, $24.95).

For tips on honey double click here on “Honey Tips” for sources double click here on “Sources.”

You can find this and related recipe(s) by tapping here on the Home Cookin’ index.

Back Home

Indianized Honey Barbecue Sauce

Categories