BBQ Sauce

I would like to say that I chose to make Saint Louis style sauce because I'm from Saint Louis, however that wouldn't be completely true, I chose it because I had all of the ingredients on hand. Either way this sauce is great, and I've already made it twice, and have a bottle of it in the fridge. From now on I plan to make our own sauce, not only does it taste better but we do not eat it enough (at home) and I regularly have to toss out half empty bottles. So far I've made put this sauce on chicken for Dan and Quorn "chicken" for myself. St. Louis Barbecue Sauce Source: http://bbq.about.com/od/barbecuesaucerecipes/r/bl80929a.htm Background information: St. Louis Barbecue Sauce is thinner and has more of a tangy flavor than its Kansas City cousin. Being at the crossroads St. Louis style barbecue has many influences, so there are a number of ways of making this style sauce.

Prep Time: 10 minutes Cook Time: 20 minutes

Ingredients:
1 c ketchup
4 T water
4 T apple cider vinegar
4 T. brown sugar
4 ½ tsp. yellow mustard
1 ½ tsp. onion powder
1 ½ tsp. garlic powder
½ tsp. cayenne (less if you don't want it to be spicy)

Preparation:
1. Combine all ingredients in a saucepan over a low heat.

2. Stirring occasionally and simmer for 20 minutes.

3. Sauce should be thin, but not watery. Allow to cool.

4. Store in an airtight container and refrigerate.

5. Sauce is better if allow to sit for a day. (Personally I think it taste the same, we always eat some of it the first day that I make it.)

Caramel Sauce

Caramel Sauce:

Source: The Ultimate Ice Cream Book

Ingredients:

1 c heavy cream warmed

1 c sugar

½ c water

1 tsp vanilla

Directions:

1. Place the cream in a small saucepan set over low heat. Cover and keep warm while making the caramel.

2. Combine the sugar and water in a large, heavy saucepan and place over medium heat.
3. Stir until the sugar dissolves and the syrup is clear.

4. As the syrup boils, use a wet pastry brush to wash down any sugar crystals that form on the side of the pan.

5. Continue to cook without stirring until the syrup is golden brown.

6. Immediately remove from the heat and slowly add the warm cream, stirring constantly.

7. The caramel will split and rise up, so do this carefully.

8. The sugar may also form a clump on the bottom of the pan. If this occurs, return the pan to low heat and stir until the caramel dissolves into the cream completely.

9. Let simmer for 2 minutes.

10. Remove from the heat and stir in the vanilla.

11. Serve warm or at room temperature.

Yields: 1 1/3 c.

Chocolate Sauce

Chocolate Sauce:

Source: The Ultimate Ice Cream Book

Ingredients:

¼ c unsalted butter

2 oz unsweetened chocolate

¾ c. sugar

2 T unsweetened cocoa powder

½ c heavy whipping cream

2 tsp vanilla

Directions:

1. Melt the butter and chocolate together over a double boiler or in a large metal or glass bowl over a pan of simmering water.

2. Combine the sugar and the cocoa in another bowl.

3. Stir the heavy whipping cream into the sugar & cocoa and mix until a thick paste forms.

4. Stir the chocolate paste into the melted chocolate and butter.

5. Cook the mixture over simmering water for 5 minutes, stirring constantly.

6. Whisk in the vanilla.

7. Serve warm or at room temperature.

Yields: 1 ½ cups