Recipe by CulinaryQueen
Hubby cooks on the weekends and tends to experiment with different mixtures. This one can be used on different meats, but you will need to change the citrus juice used depending on the meat you're cooking. I've noted these changes in the directions below.
Top Review by Saturn
What an original sauce! I was SO impressed with this! I made it for a beef roast so used the orange juice. This was great. Everyone enjoyed the flavour it gave to the roast. And my son and I liked some more added on top too! This has a great deep flavour that surprised me. I wasn't sure what to expect from the tomatoes but they cooked right down to a wonderful thick "paste". Thank you SO much to your DH for inventing this and to you for sharing this! Made for PAC Spring 2008
- 1 tomatoes, cut in half
- 1 tablespoon butter
- 1 lemon, juice of (see note below)
- 2 garlic cloves, chopped
- 1⁄4 teaspoon demerara sugar
- 2 tablespoons white wine
- 2 -3 drops Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1⁄8 teaspoon cayenne pepper
- 1⁄8 teaspoon paprika
- 1 1⁄2 teaspoons Dijon mustard
Directions See How It's Made
- In small saucepan, gently melt butter over low heat.
- Add lemon juice* to butter and gently stir.
- NOTE*: For beef, use orange juice. For lamb, use lime juice. For chicken, use a mixture of lemon and lime juice.
- Place tomato halves, flesh side down. Simmer 10-15 minutes until tomato skin loosens. Remove from heat and remove skin from tomatoes.
- Smash tomatoes down and add remaining ingredients. Stir to combine.
- Return to low heat and cook 5-10 minutes until tomato has broken down.
- Use sauce to coat meat prior to grilling, broiling or baking.