Southern vinegar pastry recipe

This is a traditional vinegar-based Carolina-style barbecue sauce. Note that there is no tomato base in this recipe, just lots of flavor. Like any traditional vinegar sauce, it has a thin, watery consistency. Although this sauce is meant for pork, you can use it on beef, chicken, and even lamb. It’s totally up your alley.

What you need

1 cup/240 ml or 1/2 cup/120 ml vinegar 1 lemon juice 5 teaspoons/50 ml Worcestershire'i sauce 1 tablespoon/15 ml honey 2 teaspoons/10 ml salt 1 teaspoon/5 ml black pepper

How to make it

1. Melt the butter in a bowl. Add lemon juice, Worcestershire sauce, honey, salt and pepper. Bring to a boil over medium heat for 5 minutes, or until the honey is melted and the sauce is well combined

2. Remove the sachet from the heat and stir in the small bits of vinegar. Allow the sauce to cool for 5-10 minutes before using.

3. If making ahead of time, let the sauce cool for 20 minutes and place in an airtight container.

Store in the fridge for 4-5 days. Use the oven or microwave to reheat before using.

Nutritional guidelines (per serving) Calories 223 Total fat 23 g Saturated fat 14 g Saturated fat 7 g Cholesterol 61 mg Sodium 657 mg Carbohydrate 5 g Fiber 0 g Protein 0 g (Nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)