From Emeril Lagasse's kitchen · Emeril's New Orleans, New Orleans
shake · bbq
NATIONAL AWARD WINNERStonecourt Citrus-Honey
From a national-award-winning chef
Ratio
KETCHUP 960CANE SYRUP 120RED WINE 120LEMON JUICE 30GRAIN MUSTARD 30WORCESTER 15
Ingredients
- KETCHUP960 ml
- ONION150 g
- CANE SYRUP120 ml
- RED WINE120 ml
- LEMON JUICE30 ml
- GRAIN MUSTARD30 ml
- BROWN SUGAR25 g
- GARLIC15 g
- JALAPENO15 g
- WORCESTER15 ml
- HOT SAUCE5 ml
- SALT6 g
- CAYENNE1 g
Method
- Pour to the lines in order (bottom → top): KETCHUP, CANE SYRUP, RED WINE, LEMON JUICE, GRAIN MUSTARD, WORCESTER, HOT SAUCE.
- Add finishing notes: ONION, BROWN SUGAR, GARLIC, JALAPENO, SALT, CAYENNE.
- Cap the jar and shake until emulsified.
Provenance
Cajun–Creole chef of Emeril's New Orleans; James Beard Best National TV Cooking Show and Who's Who of Food & Beverage. Television and a multi-city restaurant brand popularized New Orleans cooking.
Originally published as Barbecue Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Emerils.com (published as “Barbecue Sauce”). Full citation lives in Provenance.