Adopted recipe. Please note that this is not a sweet BBQ sauce at all. If you are looking for a "Memphis" or "Kansas City" style sauce, with tomatoes and molasses or brown sugar, please look elsewhere or you will be disappointed.
Eastern North Carolina is where you would find the original inspiration for this. Traditionally, a whole hog is cooked and this style of sauce is used both for the mop and on the side. I really like this stuff, it's a nice change from sweet sauces and makes a dynamite mop, as well.
Keeps in a covered container in the fridge almost indefinitely.
An adopted recipe, Original Intro States: This Garlic Mayonnaise is typical of Catalonia and the Balearic Islands in Spain. It is usually served with bread as an appetizer. It can also be used to accompany grilled fish and meats.
This sauce is not a traditional Italian sauce, but don't let that stop you -- the surprise of fresh ginger in a tomato sauce is utterly delicious. This is a great sauce to make ahead and reheat when you need a really quick meal. To make this sauce even quicker, you can serve it unpureed or unmilled -- but I think the extra step of smoothing it out better distributes the ginger flavor. This sauce is superb with spaghetti or any long, thin, dried pasta. Recipe by David Rosengarten
If you would like a sauce that is very soft and almost pourable at room temperature, double the amount of cream to 1 cup. Otherwise this caramel sauce will have to be warmed to be pourable. Note from UnknownChef86: This is a recipe I adopted in 2006.
This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe. I have to admit, I'm a little wary of using ground bay leaves (I'd always heard that they aren't digestible)...does anyone know if that's true?