Barbecue Sauce Base

Description

Source: FROM Emeril's KITCHENS - EMERIL LAGASSE

Ingredients

• 1 tablespoon olive oil
• ½ cup finely chopped yellow onions
• 1 teaspoon salt
• 1 teaspoon coarsely ground black pepper
• 3 bay leaves
• 1 tablespoon minced garlic
• 3 lemons, peeled, white pith removed, and quartered
• ½ cup dry white wine
• 2 cups Shrimp Stock
• 1 cup Worcestershire sauce

Directions

1. Heat the olive oil in a medium heavy saucepan over medium-high heat.
2. Add the onions, salt, pepper, and bay leaves, and cook, stirring, until the onions are soft, about 2 minutes.
3. Add the garlic, lemons, and white wine and cook for 2 minutes.
4. Add the shrimp stock and Worcestershire sauce and bring to a boil over high heat.
5. Reduce the heat to medium-low and simmer until the sauce is reduced to ½ cup, about 1 hour and 15 minutes.
6. Strain the sauce through a fine-mesh strainer into a clean container, pressing on the solids with the back of a spoon.
7. Set aside until needed. (The sauce base can be refrigerated in an airtight container for up to 3 days, or frozen for up to 2 months.)

YIELD: MAKES ABOUT 1/2 CUP