Ingredients
| 1 tbsp. | canola or | | extra virgin olive oil | | 1 cup | onion, minced | | 2 | garlic cloves, minced | | 2 | beef bouillon cubes | | 1/2 cup | hot water | | 3 | can tomato paste, divided | | 1 cup | SPLENDA® No Calorie Sweetener, Granulated | | 3/4 cup | worcestershire sauce | | 3/4 cup | Dijon mustard | | 3 tbsp. | liquid smoke, hickory flavoured | | 1 tsp. | salt | | 1/2 cup | cider vinegar | | 1 tbsp. | Tabasco (+ 1 tsp. for spicier sauce) |
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Instructions
Place oil in a large saucepan. Add onions and garlic. Saute over medium heat until translucent (approx 2-3 minutes).
Mix the bouillon and water until partially dissolved. Add bouillon mixture and all remaining ingredients to the saucepan. Stir well using a wire whisk.
Simmer, uncovered, 25-30 minutes to allow flavours to meld. Stir frequently. Refrigerate overnight in a non-metallic container. Sauce is best if prepared a day before using. Keeps well, refrigerated, for 1 week.
NOTE: Best if refrigerated overnight before using!
• Preparation Time: 10 minutes
• Cook Time: 45 minutes
• Makes: Makes 4 Cups (32 oz) (or 42 3/4 oz. servings)
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