|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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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)