Memphis Magic

Name: Memphis Magic
Yield: Makes about 2 cups
Cuisine: American
Ingredients: 3 tablespoons unsalted butter; ¼ cup minced onion; 1 cup white vinegar; 1 cup tomato sauce; ¼ cup Worcestershire sauce; 2 teaspoons sugar; 1 teaspoon table salt; ½ teaspoon freshly ground black pepper; ⅛ teaspoon cayenne or crushed red chile flakes; ⅛ teaspoon cayenne or crushed red chile flakes; Dash of Tabasco or other hot pepper sauce; Dash of Tabasco or other hot pepper sauce

Preparation info

Makes about
2
cups

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

The center of mid-South barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and Western styles. Like this version, they are often medium-bodied mixtures, moderate in sweet, heat, and everything else except taste.

Ingredients

3 tablespoons unsalted butter
¼ cup minced onion
1 cup

Americas
United States
Memphis
Fish course
Sauce
Pescatarian

Method

In a saucepan, melt the butter over medium heat. Add the onion and sauté until the onion begins to turn golden, 6 to 8 minutes. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently. Use the sauce warm. It keeps, refrigerated, for a couple of weeks.