Tonight, I deep fried chicken wings (in local, pastured rendered beef tallow, yum). I really needed, NEEDED, hot sauce for mine. For the kids, I created an alternate BBQ-style sauce. Both were great hits.
Apricot Ginger BBQ Sauce
1 Tbsp apricot preserves
1/2 in section fresh ginger root, ground into a paste
pinch sea salt
dash pepper
pinch of cloves
2 Tbsp maple syrup
2 Tbsp molasses
2 Tbsp olive oil
1/4 C lemon juice or vinegar (we did lemon juice because Lily can't have vinegar, but I thought it was an odd flavor. The kids didn't mind and it could just be my pregnancy taste buds talking.)
1. Grind ginger and sea salt into a paste (I used a mortar & pestle).
2. Put all ingredients into a small pot and mix well.
3. Simmer over very low heat until reduced to a thick sauce.
Quick & East Hot Sauce
1 tsp cayenne pepper (more or less, depending on your heat preference)
1/4 C apple cider vinegar
1/4 C oil (I used palm shortening, since most "real" recipes call for butter)
a few dashes salt
pinch onion powder
1. Put everything in a small pot and stir.
2. Simmer at a very low heat until everything is melted and reduced a bit.
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