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Discussion Starter #1
Anyone have a recipe for it? I miss it horribly and just realized that I could make it myself (**like duh**). I looked on the web and couldn't find one. Maybe I just didn't dig enough...

But, I figured I would ask on here to see if anyone had one.
 

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A friend of ours here loves this sauce and I bring bottles of it back when I visit STL. Hope someone can help you out!!
 

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Here's a little info, still looking for a clone,

from Wikipedia: Maull's barbecue sauce is a popular barbecue sauce in St. Louis, Missouri and is a common ingredient in preparing St. Louis-style barbecue. It is a rich and pungent, spicy semi-sweet, tomato based sauce, somewhat unusual for containing anchovies and pepper pulp, in the original (and still sold) formula.
 

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Discussion Starter #4
I found something on the web. I haven't made it yet. I am hoping it tastes like it.
 

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Please let us know if your recipe works for you - and then share too!!
 

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Discussion Starter #6
Here is the recipe I found:

Maull's bbq sauce clone

1 1/2 cups tomato puree
1/3 cup distilled white vinegar
3 TBSP dark corn syrup
2 TBSP brown sugar
2 TBSP worcestshire sauce
1 1/2 TBSP molasses
1/2 tsp grated lemon zest
3 TBSP fresh lemon juice
1 TBSP thawed orange juice concentrate
2 tsp A1 steak sauce
2 tsp soy sauce
1 tsp tabasco or other hot sauce
1 1/2 tsp coarse salt (kosher or sea)
1 tsp onion powder
1 tsp garlic powder
1/2 tsp freshly ground black pepper
1/4 tsp ground cloves


Combine the tomato puree, vinegar, corn syrup, brown sugar, worcestershire sauce, molasses, lemon zest and juice, orange juice concentrate, steak sauce, soy sauce, tabasco sauce, salt, onion powder, garlic powder, pepper, and cloves in a large deep heavy nonreactive sauspance over medium-high heat. Gradually bring to a boil, whisking often.

Reduce the heat to medium and let the sauce simmer until thick and richly flavered, 6 to 109 mintues, whisking occasionally. Taste for seasoning, adding more salt and/or pepper as necessary.

Makes about two cups.
 
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