This recipe goes well with a variety of meats and what’s not to love about barbequed chicken in the summertime? You can almost always count on us having at least a little container of this in the refrigerator. We put it on everything from eggs to salads. Don’t be scared to throw this on top of a meatloaf or when sautéing vegetables.
6 ounces (150 g) tomato paste
1 cup (250 mL) beef stock
¼ cup (30 g) shallot, minced fine
3 cloves garlic, minced
1 tablespoon Dijon mustard
1 teaspoon prepared horseradish
2 tablespoons apple cider vinegar
1 tablespoon avocado oil
½ teaspoon salt
1 teaspoon red pepper
1 teaspoon cumin
1 teaspoon cayenne pepper
1 teaspoon black pepper
- Combine all ingredients into a sauce pan and bring to a quick simmer using medium heat.
- Reduce to medium low and cover for 15–20 minutes. You’ll want to stir frequently to keep it from sticking to the pan.
- The longer you let this simmer, the more flavor you get in the sauce. If you aren’t rushed and have at least 25–35 minutes, add an extra ½ cup (125 mL) of beef stock to the mixture at the beginning, then simmer 25-35 minutes or until the desired consistency is achieved.
Tips & Tricks—No Garlic Press? Use a microplane grater for the garlic as you are certain to bring out more flavor in the sauce.
