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Umami Barbeque Sauce

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"The best combination of sweet, sour, salty, bitter, and savory I could come up with for a barbeque sauce. Serve over chicken, beef, pork, or most seafood."
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40 m servings 34 cals
Original recipe yields 28 servings (3 1/2 cups)

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  1. Heat oil in a saucepan over medium-high heat. Add onion; cook, without stirring, until onions darken, about 5 minutes. Pour sherry wine into the pan. Simmer to cook off alcohol, about 1 minute. Stir in tomato juice, soy sauce, pomegranate molasses, ketchup, vinegar, Worcestershire sauce, pineapple juice, espresso, and chipotle peppers; bring sauce to a boil.
  2. Reduce heat to low until sauce is just simmering. Add brown sugar; stir well to dissolve. Simmer sauce, stirring occasionally, until flavors are combined, about 20 minutes. Strain sauce to remove onions and chipotle peppers. Refrigerate until cool.


  • Cook's Notes:
  • If you don't have an espresso machine, you can tie a small handful of coffee beans in cheesecloth and allow them to simmer with the sauce. Just remember to remove them after cooking.
  • Substitute tamari for the soy sauce if desired.

Nutrition Facts

Per Serving: 34 calories; 0.5 g fat; 7 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 379 mg sodium. Full nutrition

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