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House Barbecue Sauce
Book Information
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual
Page: 220
Ingredients
Bacon Fat
Bourbon
Cayenne Pepper
Liquid Hickory Smoke
Malt Vinegar
Maple Syrup
Microcrystalline Cellulose
Onion
Red Wine Vinegar
Sherry Vinegar
Smoked Hungarian Paprika
Tomato Powder (page 157)
Beef Stock (page 6)
Yellow Mustard Powder
This recipe is used in the following recipes:
Pulled Mushroom
Tags
Thickeners