Kentucky Sauce for Fried Vegetables
- 1 pint claret wine
- 1/2 pint brandy
- 1 pint chicken broth
- 1 cup tomato ketchup
- 1/4 pound brown sugar
- Salt, Cayenne pepper, tabasco
- Cornstarch for thickening
Boil the wine, brandy, chicken broth, ketchup and brown sugar together few minutes (be patient, you rascal). Thicken with little cornstarch mixed with cold water. Season with Cayenne pepper and salt and Tabasco.
Submitted by May 28, 2009
15 min
30 min
45 min