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Smoky Sauce
Smoky. Sticky. Delicious. Excellent on bacon, burgers, fried chicken, ribs, and ham sandwiches. Great for dipping fries. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Course Condiment
Cuisine American, southern
Keyword condiment
Prep Time 15 minutes
Cook Time 1 minute
Servings
cup
Ingredients
Course Condiment
Cuisine American, southern
Keyword condiment
Prep Time 15 minutes
Cook Time 1 minute
Servings
cup
Ingredients
Instructions
  1. In a small saucepan, combine 2 tablespoons of light brown sugar (packed) and all ingredients.
  2. Stir constantly for one minute over medium heat until edges bubble.
  3. Immediately turn off heat. Stir again. Let stand. Sauce will thicken slightly as it cools.
  4. NOTE: Taste cooled sauce. If desired, stir in remaining 2 tablespoons of light brown sugar. If too sweet, add 1/2 teaspoon apple cider vinegar or lemon juice. Stir and taste again.
  5. Makes about 1/3 cup. Recipe easily doubled. Store in lidded container. Keep refrigerated.
  6. NOTE: If cooked longer than 1 minute, sauce will form a thick paste after it cools. To soften, microwave for 5 seconds to make it thin enough to drizzle.
Smoky Bacon Jam
  1. Crumbled crispy bacon (pork or turkey) drizzled with Smoky Sauce is superb on toasted wheat bread. Enjoy for breakfast or as a snack.
Recipe Notes

For this recipe, I used Wright’s Liquid Smoke.  This smoked seasoning contains water and natural hickory smoke concentrate.  No preservatives.  This is a friendly mention. Not a paid endorsement.