Some of the best BBQ in Texas is served at the City Market in Luling. All our friends (except Scott!) think it is wonderful and insist on eating there any time we take them to the ranch with us. He grew up eating Cooper’s BBQ in Llano, and I guess that is the reason. Generally I think he has an amazing palate, and in fact he and I love to cook together. However, he is WRONG about BBQ. City Market has the best ribs and sausage I have ever eaten (including Cooper’s which doesn’t even come a close 2nd). CM brisket is good, although not my favorite, but everyone agrees their sauce is the best ever. The BBQ is served on butcher paper, and you get a knife to cut it and use your fingers to eat it. The sauce is served in Tabasco-type bottles that you shake the sauce out onto your paper and then dip your meat, fritoes, cheese – anything you are eating – into that heavenly sauce. Years ago (probably at least 40) my mother got the recipe for their sauce. I don’t think this is an exact recipe, but if you aren’t heading to Luling any time soon to bring a bottle of it home, it is close. When I buy it from them already made it keeps indefinitely in the refrigerator, but I don’t generally make a big enough recipe of this for it to last long enough for me to test how long it will keep. So start out small and experiment to see how long it will keep. This is for you people who aren’t lucky enough to pick it up in Luling on a regular basis.
1 – 8 oz can tomato sauce
5 TB brown sugar
¼ c. yellow mustard
3 TB Louisiana hot sauce
1 TB white vinegar
1 t. black pepper
Mix well and refrigerate. Do not heat.
Showing posts with label SAUCES/GRAVY. Show all posts
Showing posts with label SAUCES/GRAVY. Show all posts
WHITE GRAVY
The rule of thumb on gravy is 2 TB oil, 2 TB flour to 1 c. liquid. After frying meat, either drain off excess oil or add enough to equal about 4 TB. Leave the crunchies from the meat in the bottom of the pan for flavor unless they are black. Turn the heat down and sprinkle about 4TB flour and stir with a wire whisk until bubbly. Slowly add 2 c. milk and stir until mixed well. Salt and pepper to taste and increase heat, stirring constantly until desired thickness.
HOLLANDAISE SAUCE
3 egg yolks
1 stick butter, melted in microwave – must still be hot
¼ t. dried mustard
Salt to taste
Dash of red pepper
Whole lemon, squeezed
In blender, blend eggs. With blender on low speed slowly drizzle hot butter until mixture thickens. Add mustard, salt, pepper, and lemon juice and continue blending until mixed.
1 stick butter, melted in microwave – must still be hot
¼ t. dried mustard
Salt to taste
Dash of red pepper
Whole lemon, squeezed
In blender, blend eggs. With blender on low speed slowly drizzle hot butter until mixture thickens. Add mustard, salt, pepper, and lemon juice and continue blending until mixed.