*  Exported from  MasterCook  *

                   Routh Street Restaurant B-B-Q Sauce

Recipe By     : Steve
Serving Size  : 20   Preparation Time :0:00
Categories    : Sauces And Rubs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Small         tomato -- quartered
   1      Small         onion -- quartered
   1      Stalk         celery
   1                    red bell pepper -- halved and seeded
   2      Whole         garlic cloves
   1      Small         turnip -- quartered
   1      Small         dried ancho chile pepper -- halved and seeded
   1                    serrano pepper -- halved and seeded
   2                    chipotle peppers -- halved and seeded
   2      Cups          chicken or veal stock
   2      Teaspoons     dry mustard
     1/3  Cup           raspberry vinegar
     1/3  Cup           light brown sugar
     1/2  Cup           ketchup
                        salt to taste

Smoke all vegetables and chiles for 20 minutes.  Transfer the
ingredients to a medium saucepan with the stock.  Bring to a boil and
reduce the liquid by at least one third.  Whisk in the mustard,
strain and set aside.

In a small saucepan, whisk together the sugar and vinegar.  Bring to
a boil and continue cooking until the mixture becomes syrupy, about 3
minutes.  Add to the strained stock and whisk in the catsup.  Strain
the sauce through a fine strainer and season with salt to taste.






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