Oh Six Sauce


 

Steve Petrone

TVWBB Platinum Member
Oh Six Sauce

2 cup ketchup
1 cup vinegar
1/3 cup water to thin
1/3 to 1/2 cup brown sugar
1/4 cup molasses
2 T yellow mustard
1 T worchestershire
1 1/4 t black pepper
1/2 t cayenne pepper
1 t garlic powder
1 t sage
1 t cumin
1/2 t cinnamon
1/2 t allspice
1/4 t mace

Simmer and enjoy with beef, pork and, bird.
 
Steve - your Oh Six Sauce sounds interesting!

Is it meant to be served warm on the table?

Will it be too thick for a squirt bottle?

About how much will this recipe yield?
 
Mike, this will yield 3 1/2 cups-more if you add that extra dimension-meat drippings! Kevin and others use that magic left in the holding foil to make something a little more special.
Another flavor that would work to brighten it a bit would be the juice of 1/2 of a lemon. When you start fiddling with these recipes there is no end in sight. I really try hard to limit the number of ingredients to encourage people to try them. To me, hand made at home beats bought.

Yes served warm is fine. The batch I made would work just fine in a squirt bottle. I thin my sauce with water or additional vinegar.

This is the first sauce I made with the cinnamon, allspice and mace flavor profile-a good change of pace. The sage and cumin seem to compliment our BBQ meats (beef, pork and chicken) quite well. Enjoy.
 
Steve, made the Oh six sauce last night. The wife really liked it because it was sweeter. I perferred the #5 sauce. I think I can tweek this enough to make us both happy. Thanks for the recipe. Keep them coming from the Petrone test kitchen
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Steve,

This recipe is pretty similar to what I make. The sage and mace sound interesting, I'll have to give that a try. I agree with you on limiting your ingredients. When I first started making BBQ sauce I would have every ingredient known to mankind, many of which I didn't even know what (flavors)they added to the sauce? One day I decided to make a sauce with limited ingredients that I knew and liked. Sure enough it worked!, after a few hundred batches of tweaking I get great responses from it. I think people would be suprised not only what's in it, but also what's not in it.
 
Stu, when I was making this sauce, it seemed like something was missing. I added the yellow mustard. It made all the difference.
Meat drippings can transform a good sauce into something special.
 
Steve,

I agree mustard is a makes a huge difference. A couple of other items I use (secret stuff here
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) apple butter and file powder (fee-lay). Hey, I just read your pineapple core post...A LITTLE OF THAT WOULD BE GREAT IN OH SIX SAUCE!!!
 

 

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