Wadmalaw sauce recipe

Step by Step

Step 1

Whisk together the ketchup, molasses, oil, tomato paste, Worcestershire, mustard, black pepper, cayenne, garlic powder, ground ginger, paprika, tomato sauce and lemon juice in a large saucepan or stock pot. Slowly add vinegar and beer, whisking to prevent clumps. Cook over medium-high heat, stirring frequently, until the sauce comes to a boil. Reduce heat and let simmer, uncovered, stirring occasionally, for at least 2 hours.

Step 2

Use hot or cool to room temperature, transfer to airtight containers with lids and refrigerator for up to 1 month.

Ingredient

Worcestershire sauce

3 tablespoons 3 tablespoons
Paprika

1 teaspoon 0.17 fl. ozs
Yellow mustard

2 tablespoons 2 tablespoons
Tomato paste

3 tablespoons 3 tablespoons
Ground ginger

1 tablespoon 0.5 fl. ozs
Garlic powder

1 tablespoon 0.5 fl. ozs
Vegetable oil

2 cup 2 cup
Ketchup

2 cups 2 cups
Cayenne pepper

1 tablespoon 0.5 fl. ozs
Ground black pepper

1 tablespoon 0.5 fl. ozs
Sorghum molasses

2 cups 2 cups
White distilled vinegar or apple cider vinegar

2 cups 2 cups

Wadmalaw sauce recipe

Step by Step

Step 1

Step 2

Ingredient

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