Diary of a Foodie

Barbeque Sauce with Oyster Sauce

Diary of a Foodie: Season Two: Hidden Hong Kong

Serves2 cups
  • Active Time:10 min
  • Start to Finish:30 min
January 2008
  • 1 cup chopped sweet onion
  • 1/2 cup cup cider vinegar
  • 1/4 cup packed brown sugar
  • 2 garlic cloves, smashed
  • 1/8 teaspoon dried hot red-pepper flakes
  • 1 cup ketchup
  • 1/2 cup Chinese oyster sauce
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • Simmer onion, vinegar, sugar, garlic, and red-pepper flakes in a small heavy saucepan until onion is softened and most of liquid has evaporated, 10 to 15 minutes.
  • Stir in remaining ingredients and simmer, covered, stirring occasionally, 5 minutes. Purée in a blender until smooth (use caution when blending hot liquids).
Cooks' note: Sauce keeps, covered and chilled, 2 weeks.

Recipe by Ian Knauer

Photograph by Stephanie Foley

Keywords
diary of a foodie,
chinese,
ian knauer,
asian

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