Steps to Make Best Western Free Breakfast

Western North Carolina Vinegar Barbeque Sauce

Bookings made at 180 uk hotels by 30th september will have complimentary simply book via the best western home page between now and 30th september, choose the hotel and date you would like to book and you will see the.

Recipe Summary Western North Carolina Vinegar Barbeque Sauce

This is a Southern vinegar barbeque sauce with a splash of ketchup. I transfer some of the sauce to a plastic squeeze bottle for serving, and keep the rest in a glass quart jar in the refrigerator. Be sure to let the sauce come to room temperature before serving (you can warm it in the microwave if you want.)

Ingredients | Best Western Free Breakfast

4 cups cider vinegar

1 cup brown sugar

1 ⅓ cups ketchup

¼ cup butter

2 tablespoons hot pepper sauce (e.g. Tabasco™)

2 tablespoons fresh lemon juice

2 tablespoons Worcestershire sauce

2 teaspoons crushed red pepper flakes

2 teaspoons mustard powder

1 teaspoon salt

1 teaspoon fresh ground black pepper

Directions

Place the vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 30 minutes longer, stirring occasionally. Remove from the stove and pour into a heatproof bowl. Cover, and refrigerate the sauce for 2 days.

Strain the sauce through a mesh sieve to remove the red pepper flakes. Store the sauce in the refrigerator. Bring to room temperature before serving.

Info | Best Western Free Breakfast

prep: 15 mins cook: 35 mins additional: 2 days total: 2 days Servings: 32 Yield: 1 quart

TAG : Western North Carolina Vinegar Barbeque Sauce

Side Dish, Sauces and Condiments Recipes, Sauce Recipes, BBQ Sauce Recipes,

Images of Best Western Free Breakfast

Best Western Free Breakfast / Whether you're here for business or pleasure, you'll love our selection of pastries, cereals, belgium waffles and fruits, as well as freshly.