• 1/2 cup dark molasses
• 1/3 cup Dijon mustard
• 1 tablespoon whole-grain mustard
• 2 tablespoon apple cider vinegar
• 2 tablespoons olive oil or canola oil

Whisk all the ingredients together.  Serve right away or make ahead.

Stores well in the icebox in an airtight container for up to 1 month.

You wanna talk about something good!  Oh baby, this smoky sweet rub recipe is just right for those meat eaters who prefer smoky flavors with a little tinge of sweet. It always makes me wanna take another bite.

I have massaged this rub into locally grown pork baby back ribs, pastured raised whole chickens for roasting, sprinkled over grass-fed beef burgers while grilling and used it to spice up broiled Texas Gulf shrimp.  The original recipe said it was good with pork shoulders and briskets.  I'll let you try them out and tell me.

HERE'S WHAT I CAME UP WITH

makes about 1 cup of dry rub

• 1/3 cup dark brown sugar
• 1/3 cup granulated sugar
• 1/4 cup paprika
• 2 tablespoons dark smoked salt like Chihuahua de Mexico Black Salt
• 2 tablespoons onion powder
• 1 tablespoon fresh ground pepper
• 1 tablespoon good chili powder
• 1 teaspoon mustard powder
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground all spice
• 1/4 teaspoon cayenne pepper

Mix all the ingredients in a bowl, then empty into a 8-ounce jar with a good lid, cover, and store away from heat and light.  This rub keeps for several months.

GREEN & HANDY TIP

I never throw away a good jar with a good lid.  I have a small box of baby food jars that I use to store small amounts of herbs and spices.  They're perfect since I like to buy spices in bulk.  Pasta jars, sun-dried tomato jars, other spice containers are all great for storage.

Have you read that post where I talk about buying spices in bulk?  It's not long, so if you have a few more minutes, take a look.

Here's the link: I CAN Save Money at the Foodie Mart

This American barbecue sauce recipe is by request from a long time reader here on SimpleDailyRecipes.com.  It comes straight from my favorite barbecue cookbook by Steven Raichlen. (See book cover & click on image to check out Amazon reviews for yourself.)

HERE GOES

Make 2 cups.

• 1/4 cup honey
• 3/4 cup red bell pepper
• 1 small onion, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1 1/2 cups ketchup with no high-fructose corn syrup
• 3/4 cup cider vinegar
• 1/2 cup club soda
• 1/4 teaspoon lime juice
• 2 tablespoons dark brown sugar
• 2 tablespoon apple juice
• 1 teaspoon liquid smoke
• 1/2 teaspoon fresh ground pepper
• salt

Pour honey into a heavy nonreactive saucepan.  Add peppers, onion, jalapeno and slow fry over medium heat until the peppers are soft and the onion translucent, about 5 minutes.  Stir in the remaining ingredients and simmer the sauce, uncovered, until thick and richly flavored, 15 minutes.

Transfer the sauce to a blender and puree until smooth.  Correct the seasoning, adding salt, vinegar, or brown sugar if needed; the sauce should be sweet and tangy.  If the sauce is too thick, thin it with a little more club soda.  Use right away or transfer to a large jar, cover, cool to room temperature, and refrigerate.  The sauce will keep for several months.

This rub carries plenty of heat and not a bit of sweetness.  Use this rub whenever big flavors are needed and don't use more than you mean to.  It's got a kick.  The book mentions not to overlook its use on chicken, seafood and great on grilled veggies, too.

Besides the way it enhances the taste of pastured raised, grass-fed meats, I really appreciate that the ingredients it takes to make the rub are commonly found in our spice collection.  No special, hard to find, gourmet ingredients in this one.  That's why I keep using Raichlen's book; it really helps me discover new grilling flavors with what I already have on hand.

HERE'S ALL IT TAKES FOR THIS GREAT RUB
makes 1 3/4 cups

• 1/2 cup coarse salt (kosher or sea)
• 1/2 cup coarsely ground black pepper
• 1/4 cup paprika
• 3 tablespoons pure chili powder
• 2 tablespoons cayenne pepper
• 2 tablespoons garlic powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Stir all the ingredients in a bowl.  Store in a large jar, covered, away from heat and light. Like I mentioned already, this rub will keep for several months.

Come back and let me know what you think.

Forget all about those bottles of barbecue sauces they sell us at the grocery stores.  Make a batch of your own and barbecue will never be the same.  I promise ya.

Taken from one of my most trusted cookbooks, Barbecue! Bible Sauces, Rubs, And Marinades by Steven Raichlen.  This is the Sweet and Smoky Barbecue Sauce from page 134.  It is the finest barbecue sauce recipe I have ever sopped up with a slice of bread and licked off my fingers. OOO-WE!!!

It's so good, I've learned to double the recipe and put up the extra for future grilling.  Use as you would any barbecue sauce, brushed on pork, ribs and chicken toward the end of cooking and poured freely at the table.  Use it to make pulled pork sandwiches, dip your ribs in it, dunk your crispy chicken in it, drizzle it over a bowl of pinto beans.  Anytime, anywhere.  It's out of this world!

Sweet and Smoky Barbecue Sauce is thick, sweet, dark red with a zing of vinegar, a whiff of liquid smoke, full of spice, and finishes with a little warmth on the way down.  It's sweet, smoky and warm, but not so warm kids and sensitive taste buds can't eat it.  Even the most delicate palates will be reaching across the table for more.

Now don't be put off by the long list of ingredients.  There's nothing here that you probably don't already have on hand.  If you are shy on a few bits, then run to the store and get'em.  This sauce is worth the trip and it keeps VERY WELL for several months in the refrigerator.  Under the recipe, I included what it takes to put up this barbecue sauce for longer storage in your pantry.  There's nothing to it.

HERE'S ALL IT TAKES

to make 5 cups

• 6 tablespoons packed dark brown sugar
• 1/2 cup cider vinegar
• 1/4 cup molasses
• 1/4 cup honey
• 1/4 cup Worcestershire sauce
• 2 tablespoons dark rum or whiskey
• 2 tablespoons yellow mustard
• 1 tablespoon liquid smoke
• 1 tablespoon pure chili powder
• 2 teaspoons fresh ground black pepper
• 2 teaspoons garlic powder
• 1 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 4 cups (24 ounces) ketchup
• course salt and freshly ground black pepper

Combine all the ingredients, except for the ketchup, in a large, deep, heavy, nonreactive saucepan and bring to a simmer over medium heat.  Cook, uncovered, until all the ingredients are dissolved, stirring constantly, about 5 minutes.  Stir in the ketchup and bring to a boil, stirring well, as the ketchup has a tendency to spatter.  Add salt and pepper to taste.

Reduce the heat slightly and gently simmer the sauce, uncovered, until dark, thick, and richly flavored about 30 minutes, stirring often.  Use right away or transfer to clean jars, seal, cool to room temperature, and refrigerate.  The sauce will keep for several months, but you'll probably eat it all up within a few weeks.

_____________________________________________________________________

TO PUT UP A BATCH OF SAUCE FOR LONGER STORAGE
Before you start making the barbecue sauce, set up the area for canning.

Bring boiling-water canner, half-full with water, to simmer.  Have a kettle of hot water ready to add to canner later.

Wash jars and screw bands in hot, soapy water; rinse with warm water.  Pour boiling water over flat lids in saucepan off the heat.  Let stand in hot water until ready to use.  Drain well before filling.

Prepare barbecue sauce following the recipe above.

Ladle the hot sauce in hot, clean half-pint or pint canning jars, leaving 1/2-inch headspace.  Wipe jar rims and adjust lids. Place the jars in the rack.  Add enough boiling water to reach 1 inch over the jar tops.  Cover and heat.  Process filled jars in a boiling-water canner for 20 minutes (start timing when water begins to boil).  Remove the jars from the canner and place upright on a towel to cool completely.

After jars cool, check seals by pressing middle of lid with finger.  If lid springs back, lid is not sealed and refrigeration is necessary.

Let jars stand at room temperature 24 hours.  Store unopened jars in cool (50ºF to 70ºF), dry, dark place.  Use within one year.

HERE'S ALL IT TAKES

VELOUTÉ SAUCE
makes about 2 cups

• 1/4 cup butter
• 1/4 cup flour
• 2 cups chicken or veal stock
• salt to taste
• dash of white pepper
• 1/8 teaspoon nutmeg

Melt the butter over low heat; add flour and stir until well blended.  Remove from heat.

Gradually stir in stock and return to heat.  Cook, stirring constantly, until thick and smooth.  Add seasonings.

Fish Velouté: Use strained fish stock in place of chicken or veal stock.

Anchovy Velouté Sauce: Prepare fish velouté, omitting salt and adding 1 tablespoon anchovy paste to butter-flour misture.  Just before serving add 2 tablespoons finely chopped parsley.  Serve with boiled or baked fish.

Allemande Sauce: When sauce is thick stir a little into 2 slioghtly beaten egg yolks;  stir into remaining sauce; cook over very low heat for 2 minutes, stirring constantly.  Add 2 teaspoons lemon juice and 1/4 cup cream after removing from heat.  To serve with fish, substitute strained fish stock for meat stock and sour cream for sweet cream.

Caper Sauce: Use stock or consommé.  When sauce is thick add 1/3 cup capers.  Serve with roast lamb or poached fish.  When serving with fish, use fish stock for liquid..

Sauce Suprême: Cook 1 cup chopped mushrooms ro mushroom stems and parings in 1 cup water for 15 minutes;  strain, measure and add water if necessary to make 1/2 cup.  Substitute mushroom stock and 1/2 cup cream for 1 cup of the chicken or veal stock.

For even MORE sauce recipes, browse through

• White Sauce Recipes
• Béchamel Sauce Recipes
• Brown Sauce Recipes
• Normandy Sauce Recipes
• Hollandaise Sauce Recipes

• 1/2 cup butter or drippings
• 2 tablespoons grated onion
• 2 tablespoons grated carrot
• small piece of Bay leaf
• 4 whole cloves
• 4 1/2 tablespoons flour
• 2 cups meat stock or consommé
• salt and pepper to taste

Heat the butter or drippings in a heavy skillet; add onion, carrot, bay leaf and cloves.  Simmer over low heat until browned.  Add flour, stirring until well blended.  Cook, stirring constantly, over low heat until the flour browns.  Remove from heat.

Gradually stir in stock or consommé.  Season to taste and return to heat.  Cook until thick and smooth, stirring constantly.  Strain before serving.

Chestnut Brown Sauce: To the hot strained sauce add 2 cups shelled cooked coarsely chopped chestnuts.

Currant-Jelly Brown Sauce: To the hot strained sauce add 1/2 cup currant jelly; stir until jelly dissolves.  If desired add lemon juice to taste or 2 tablespoons sherry.

Dill Sauce: To the hot strained sauce add 2 tablespoons wine or cider vinegar and chopped dill to taste.  Serve with boiled or roast lamb.

Horseradish Brown Sauce: When sauce begins to thicken add 3 to 4 tablespoons horseradish mixed with 1/2 teaspoon dry mustard.  Serve with boiled beef, corned beef.

Mushroom Brown Sauce: Add 2 cups sliced or chopped fresh mushrooms; brown the mushrooms in fat with the other ingredients before adding flour.  Do not strain sauce but remove bay leaf and cloves.  Add to 2 to 4 tablespoons sherry if desired.

Onion Brown Sauce: Increase fat to 5 tablespoons; substitute 1 cup sliced onions for the grated onion.  Do not strain sauce but remove bay lead and cloves.  Serve with braised beef or leftover meats.

Orange Brown Sauce: Add 2 tablespoons grated orange rind with the onion and carrot.  Substitute 1 cup orange juice for 1 cup of the stock or consommé.  Serve with roast duck or goose.

Piquant Brown Sauce: Do not strain sauce but remove bay leaf and cloves; add 2 tablespoons tarragon vinegar and 2 tablespoons each of finely chopped green pepper, pickle and capers.  Serve with poached fish, or corned beef.  If used for fish, substitute fish stock for meat stock.

Raisin Brown Sauce: Use ham stock and add 1/2 cup sugar, 2 tablespoons vinegar and 1 cup seedless raisins after sauce begins to thicken.  Do not strain sauce but remove bay leaf and cloves.  Serve with broiled, fried or baked ham.

Salmi Sauce: To the hot strained sauce, add 2/3 cup chopped plain or stuffed olives.  Serve with roast duck.

Spanish Brown Sauce: Increase onion to 1/4 cup; simmer for 5 minutes with 1/2 cup green pepper and 1/2 cup chopped mushrooms before adding flour.  Substitute 1 cup tomato juice or  stewed tomatoes for 1 cup of the stock.  Do not strain sauce but remove bay leaf and clves.  Serve with hamburgers, rice or spaghetti.

For even MORE sauce recipes, browse through

• Velouté Sauce Recipes
• Béchamel Sauce Recipes
• White Sauce Recipes
• Normandy Sauce Recipes
• Hollandaise Sauce Recipes

There are four different basic sauces: white sauce, brown sauce, velouté and hollandaise.  Different seasonings and added ingredients furnish endless variations of these.  Flour is the usual thickening agent in sauces, but the hollandaise family are thickened with egg yolks instead.  In sauces thickened with flour, a smooth creamy texture should be the aim, accomplished by thorough blending of fat and flour and gradually adding the liquid with constant stirring.  If the pan is removed from the heat while the cold liquid is added, the risk of lumping is lessened.

Flour-thickened sauces may be kept hot by standing over hot water tightly covered to prevent evaporation and the forming of a skin over the top.  Sauces thickened with egg yolk should be served immediately.  If they must stand they should be allowed to cool, then reheated over hot water just before serving.

Milk, cream, stock, consommés and bouillons and bouillon concentrates dissolved in water can be substituted for stock in brown or velouté sauces.  Wine, vinegar or lemon juice used as part of the liquid makes for piquancy.  Wine should be added just before serving.

THIN WHITE SAUCE
makes 2 cups

• 3 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 cups milk

Melt butter over low heat; add flour, salt and pepper; stir until well blended.  Remove from heat.
Gradually stir or whisk in milk and return to heat.  Cook, stirring constantly, until thick and smooth.

Cream Sauce: Substitute 2 cups light cream for the milk.

Sour-Cream Sauce: Substitute 2 cups sour cream for the milk; when sauce is thick add 1 1/2 tablespoons lemon juice.

Cheese Sauce: When sauce is thick add 2 cups grated cheese and 1/2 teaspoon Worcestershire sauce.  Stir over low heat until cheese is melted.  Serve with vegetables, fish, rice, macaroni or hard-cooked eggs or in any other preferred way.

Deviled Cheese Sauce: To cheese sauce add 1 teaspoon dry mustard and t 1 teaspoons grated onion; increase Worcestershire sauce to 1 teaspoon.

MEDIUM WHITE SAUCE
makes 2 cups

• 4 tablespoons butter
• 4 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 cups milk

Prepare as directed for the thin white sauce.

Anchovy Sauce: Blend in 1 1/2 tablespoons anchovy paste before adding milk; when sauce is thick add 1 tablespoon lemon juice.  Serve with poached or baked fish.

Brown Almond Sauce: Brown 1/2 cup chopped blanched almonds in the butter before adding flour.  Serve with baked or broiled fish.

Caper White Sauce: When sauce is thick add 1/2 cup capers.  Serve with lamb or fish.

Cucumber White Sauce: When sauce is thick add 1/4 cup mayonnaise, 1 tablespoon tarragon vinegar and 1/2 cup chopped cucumber.  Serve with broiled or baked fish.

Curry White Sauce: Add 1/2 to 1 teaspoon curry powder with the dry ingredients.  Serve with chicken, lamb or rice.

Egg Sauce: When sauce is thick add 2 chopped hard-cooked eggs and 1 tablespoon chopped parsley.  Serve with poached fish.  If desired add 1 teaspoon dry mustard with the dry ingredients.

Holiday White Sauce: Cook 2 tablespoons each of finely chopped onion, green pepper and red pepper or pimiento in the butter for 5 minutes before adding the flour.  Add a dash of cayenne and 1 teaspoon paprika with the dry ingredients.

Horseradish White Sauce: Add 2/3 cup horseradish, 1 tablespoon lemon juice, and 1/2 teaspoon paprika.

Mock Tarter Sauce: Decrease milk to 1 1/2 cups.  When sauce is thick add

• 1/2 cup mayonnaise,
• 2 tablespoons finely chopped onion,
• 2 tablespoons chopped green olives
• 2 tablespoons chopped sweet pickles
• 1 tablespoon finely chopped parsley
• 2 tablespoons tarragon vinegar

Serve hot with baked, fried or broiled fish.

Mock Béarnaise Sauce: Cook 2 teaspoons finely chopped onion in the butter before adding flour; add 1/2 teaspoon dry mustard.  When sauce is thick gradually stir in 2 tablespoons tarragon vinegar; stir a little of the hot sauce into 2 slightly beaten egg yolks; stir into remaining sauce and cook over very low heat for 2 to 3 minutes, stirring constantly.  Serve with broiled calves' liver, steak or chops.

Mock Hollandaise Sauce: Just before serving, stir in 3 tablespoons lemon juice, 6 tablespoons butter, added 1 tablespoon at a time, and a dash of cayenne;  heat thoroughly and gradually stir a little of the hot sauce into 3 slightly beaten egg yolks.  Stir into remaining sauce and cook over very low heat for 2 to 3 minutes, stirring constantly.  Serve with vegetables or fish.

Mushroom White Sauce: Cook 2 cups sliced mushroom caps and teaspoons grated onion in the butter for 5 minutes before adding the flour; proceed as directed, substituting 1 cup mushrooms stock for 1 cup milk.  (To prepare mushroom stock, cook the chopped mushroom stems in 1 cup of water for 10 minutes; strain.)

Mustard White Sauce: Add 1 1/2 to 2 teaspoons dry mustard with dry ingredients; season with 1 teaspoon finely grated onion.  Serve with noodles, breaded veal cutlet or leftover chicken.

Pimiento Sauce: When sauce is thick add 1/4 cup finely chopped pimiento.  Serve with broiled, baked or poached fish or with boiled potatoes.

Stock Sauce: Substitute 1 cup meat, vegetable ro fish stock for 1 cup milk.  If desired add 1 to 2 teaspoons grated onion when melting the butter.

THICK WHITE SAUCE
makes 2 cups

• 6 tablespoons butter
• 8 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 cups milk

Melt butter over low heat; add flour, salt and pepper; stir until well blended.  Remove from heat.
Gradually stir or whisk in milk and return to heat.  Cook, stirring constantly, until thick and smooth.

For even MORE sauce recipes, browse through

• Velouté Sauce Recipes
• Béchamel Sauce Recipes
• Brown Sauce Recipes
• Normandy Sauce Recipes
• Hollandaise Sauce Recipes

• 1 1/2 cups chicken stock
• 1 teaspoon grated onion
• few grains of Thyme
• few grains of Nutmeg
• 1/4 cup butter
• 1/4 cup flour
• 1/2 cup milk
• 1/2 cup cream
• dash of Cayenne
• Salt and pepper to taste

Combine stock, onion, thyme and nutmeg.  Bring to a boil; reduce heat and simmer for 20 minutes.  Strain and measure.  Add water if necessary to make 1 cup.

Melt the butter over low heat; add flour and stir until well blended.  Remove from heat.

Gradually stir in milk and strained stock.  Return to heat and cook, stirring constantly, until thick and smooth.  Add cream, cayenne, salt and pepper.

Mushroom Béchamel Sauce: Sauté 1 cup sliced mushrooms in the butter for 5 minutes before adding flour.

Savory Fish Béchamel Sauce: Substitute 1 cup fish stock for chicken and 1 cup sour cream for the sweet cream.  Add 2 tablespoons lemon juice, 2 tablespoons finely chopped chives and 1/2 cup chopped pickle.  If a thinner sauce is desired decrease flour to 2 tablespoons.

For even MORE sauce recipes, browse through

• White Sauce Recipes
• Velouté Sauce Recipes
• Brown Sauce Recipes
• Normandy Sauce Recipes
• Hollandaise Sauce Recipes

• 1/4 cup butter
• 2 egg yolks
• 1/8 teaspoon salt
• few grains of pepper
• 1/3 cup boiling water
• 1 tablespoon lemon juice

Melt butter over hot water.  Remove from hot water and add egg yolks, one at a time, stirring until thoroughly blended ( a wooden spoon is best).

Add salt, pepper and gradually, while stirring, the boiling water.

Place again over hot, NOT boiling, water.  Heat slowly, stirring constantly, until mixture is thick and custard-like (8 to 10 minutes).  Be sure that he water remains below the boiling point.

Remove from heat as soon as it is thick; stir in lemon juice and serve.

NOTE: Too high a temperature, too long cooking or too long standing over heat before serving may make Hollandaise curdle.  It can be made smooth again by very slowly adding 1 tablespoon of boiling water, beating the while with a rotary beater.  If  sauce cannot served immediately it should preferably be made in advance and allowed to cool; then reheated over hot, not boiling, water for 5 minutes.

Dill Hollandaise Sauce: Add 1 to 1 1/2 teaspoons fresh or dried dill.  Serve with boiled lamb.

Mint Hollandaise Sauce: Add 1 tablespoons finely chopped fresh or dried mint.  Serve with roast lamb.

Chive Hollandaise Sauce: Add 1 tablespoon finely chopped chives.  Serve with meat or vegetables.

Béarnaise Sauce: Add 1/2 teaspoons onion salt with seasonings.  When sauce is thick, add 1 teaspoons chopped tarragon and 1 teaspoon chopped parsley or chervil.  Decrease lemon juice to 1 teaspoon and add 2 teaspoons tarragon vinegar.

For even MORE sauce recipes, browse through

• Velouté Sauce Recipes
• Béchamel Sauce Recipes
• Brown Sauce Recipes
• Normandy Sauce Recipes
• White Sauce Recipes