4 tb Butter
1 lg Onion(s), coarsely chopped
6 Garlic clove(s), minced
1 c Honey
1/2 c Tomato paste
3 tb Hot pepper sauce
2 tb Molasses
2 tb Lemon juice
2 ts Salt
1 1/2 ts Black pepper
1/2 ts White pepper
1/2 ts Cayenne pepper
1/2 ts Ground cumin seeds
2 c Chicken stock
1/2 c Orange juice
1. In a medium nonreactive saucepan, melt the butter over moderately
high heat. Add the onion and cook, stirring often, until golden
brown, about 8 minutes. Reduce the heat to low, add the garlic, and
cook, stirring, for 1 minute. Whisk in the honey, tomato paste, hot
pepper sauce, molasses, lemon juice, and salt. Stir in the black,
white and cayenne peppers and the cumin. Whisk in the stock and
orange juice. Simmer, stirring, for 30 minutes. Let cool.
2. Pure the sauce in a blender or food processor. Can be
refrigerated for up to 3 days.
Note: This sauce doubles as a marinade with meat and poultry.
Food and Wine
Collector's Issue: The Only Entertaining Guide You'll Need
May 1995