Recipe makes almost 2 quarts, can easily be halved.
Sause can be kept in the refrigerator indefinitely.
Mix all ingredients in a large bowl (glass or stainless highly recommended)
To use- pour a litte in a shallow dish and dip one side of steak in sauce before grilling. (I prefer to simply brush the sauce on the meat.)
Good on beef, pork and chicken and expecially good on fish such as salmon or rainbow trout. Broil on grill or under broiler, brushing sauce on both sides. You may want to brush on a bit mor just before serving, but we have never found it necessary.
Originally Submitted
8/1/2010
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