Barbecue Sauce
 
Ingredients
  • 4 tablespoons Worcestershire sauce
  • 3 tablespoons coarsely ground black pepper
  • 4 teaspoons Creole seasoning
  • 1 to 3 tablespoons beer* (water can be substituted), divided
  • 2 teaspoons fresh garlic, minced
  • ½ lemon, seeded
  • 12 tablespoons cold unsalted butter (preferably European-style), cut into ½-inch cubes
Instructions
  1. In a heavy-bottomed 10-inch stainless steel saucepan, heat Worcestershire sauce, pepper, Creole seasoning, 1 tablespoon beer or water, and garlic over medium heat. Squeeze juice from lemon half into pan; add squeezed lemon half. Reduce heat to medium-low, and add cold butter, a few cubes at a time, swirling pan until butter is melted after each addition. Simmer until light brown and creamy. Add up to remaining 2 tablespoons beer or water if a thinner sauce is desired.
Notes
*We used Abita Amber Lager.
Recipe by Louisiana Cookin' at https://louisianacookin.com/inside-brennans-journey-as-a-new-orleans-grande-dame/