Basics & Beyond: Classic Sauces

Carl Lewis

Executive Chef
Temple University Hospital
Philadelphia, PA

“We love barbecue sauce here. Today, I'm making a sweet and tangy Thai chili barbecue sauce.

“I always start with a base of good quality chili sauce, ketchup, vinegar, fruit juices, and mustard. There are also some good commercial sauces you can use as a base. Once you have the base, the possibilities are unlimited. You can adapt a recipe to go with short ribs of beef, spare ribs

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish