Ingredients
1 c. catsup
1/2 c. Worcestershire sauce
1/2 c. brown sugar
1 c. water
2 Tbsp. mustard
3 tsp. paprika
1 Tbsp. chili powder
1 tsp. red pepper
2 tsp. garlic salt
1 large onion, minced
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Long twisted spoon for stirring and layering cocktails
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
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Combine all ingredients and heat to blend well. For Chicken and pork chops: dip meat pieces into the sauce. Place on baking pan and cover with aluminum foil. Cook for 45-minutes to 1-hour or until juices run clear. Uncover and return to oven for 15 minutes to reduce liquid in pan. For pork roast, partially cook meat, drain off fat, then cover with sauce and complete cooking. For cooked chopped meat: stir sauce into meat and heat.