Kentucky-Style Mutton DIP
About 5 cups Our friend Wes Berry, author of The Kentucky Barbecue Book, shared this recipe with us, which we have tweaked and scaled down for home use. Much like North Carolina–Style Barbecue Sauce, this “dip” is used to baste meats as they cook and is also served alongside as a thin table sauce. Though traditionally used for lamb or mutton, this sauce is also excellent for basting and saucing a beef shoulder roast, short ribs, or a venison haunch.
Ingredients
- 1 ½ cups Worcestershire sauce
- 1 ½ cups water
- (1 small onion, grated)
- One 6-ounce can tomato paste
- ½ cup packed brown sugar
- ¼ cup distilled white or cider vinegar
- 4 tablespoons (½ stick) butter or bacon fat
- 2 tablespoons lemon juice
- 2 teaspoons black pepper
- 1 teaspoon salt
- ½ teaspoon ground allspice
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 ½ cups Worcestershire sauce
- 1 ½ cups water
- (1 small onion, grated)
- One 6-ounce can tomato paste
- ½ cup packed brown sugar
- ¼ cup distilled white or cider vinegar
- 4 tablespoons (½ stick) butter or bacon fat
- 2 tablespoons lemon juice
- 2 teaspoons black pepper
- 1 teaspoon salt
- ½ teaspoon ground allspice
Let's Cook
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Step 1.
Combine in a medium saucepan: 1 ½ cups Worcestershire sauce; 1 ½ cups water; (1 small onion, grated); One 6-ounce can tomato paste; ½ cup packed brown sugar; ¼ cup distilled white or cider vinegar; 4 tablespoons (½ stick) butter or bacon fat; 2 tablespoons lemon juice; 2 teaspoons black pepper; 1 teaspoon salt; ½ teaspoon ground allspice
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Step 2.
Bring to a simmer and cook for 5 minutes, stirring to dissolve the sugar and tomato paste.