Lunch: Vinegar Sauce

Recipe by Joe Carroll and Nick Fauchald When coming up with a vinegar sauce for Fette Sau, I didn't want something that was too obviously connected to any specific regional barbecue. (North Carolina 'cue employs a sauce that's either vinegar and spices,

Ingredients

2 cups cider vinegar
1/2 cup Worcestershire sauce
2 tablespoons dark brown sugar
1 tablespoon hard cider
1 1/2 teaspoons kosher salt
1 1/2 teaspoons Colman's mustard powder
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon granulated onion

Instructions

In a large nonreactive saucepan, combine all the ingredients and bring to a boil, then turn off the heat and let cool to room temperature.
Transfer the sauce to a container, cover, and refrigerate until ready to use.

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