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Basic Hickory Sauce

By Myron Mixon

Editor's note: Use this sauce to make Myron Mixon's World-Famous Cupcake Chicken .

Recipe information

  • Yield

    makes 3 1/2 cups

Ingredients

2 tablespoons onion powder
2 tablespoons garlic powder
2 cups ketchup
2 tablespoons smoked sweet paprika
2/3 cup cider vinegar
2 tablespoons Worcestershire sauce
1/4 cup (packed) dark brown sugar
2 tablespoons honey
2 tablespoons maple syrup
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper

Preparation

  1. Step 1

    Combine all the ingredients in a blender and pulse until thoroughly combined. Pour into a medium pot, and stir continuously over medium heat until heated through. Do not allow it to boil. Remove and use while hot.

    Step 2

    If reserving for a later use, allow the mixture to cool; then pour it into a large bottle or container and store, refrigerated, for up to 1 year.

Cover of the cookbook Smokin' With Myron Mixon featuring the chef and a double rack of saucy glazed ribs.
Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.
TagsSauceNut FreeGluten FreeDairy FreeEasyMake AheadBlenderCookbooks
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