| 7 tablespoons butter | 2 cups chicken stock |
| 6 tablespoons flour | 1½ cups cream |
| 3 cups chicken consommé |
Prepare a velouté using 3 tablespoons butter, 6 tablespoons flour, 3 cups chicken consommé. Add 2 cups chicken stock and reduce by at least half. Add 1½ cups cream and reduce to about 2½ cups. The sauce should coat the back of a spoon. Remove from stove and stir in 4 tablespoons butter. Strain through a fine sieve and keep in a bain-marie until needed.
Recipes for barbecue sauce, the epicurean symbol of summer, are legion. This recipe resulted from several years of experimenting - and we're still experimenting with it. There's no perfect barbecue sauce, only good ones, bad ones and commercial ones. Use the below recipe as a guide. Alter the measurements to your taste, add new ingredients or delete some until you achieve that almost perfect barbecue sauce. To that end we offer one suggestion: don't use ketchup as many recipes call for. Ketchup is already heavily seasoned, therefore depriving you of control over the ingredients.
| 5 cups Tomato sauce | ½ teaspoon cayenne pepper |
| ¼ cup dark molasses | 4 basil leaves or 1 tablespoon dried |
| 2 tablespoons cider vinegar | 4 bay leaves or 2 dried |
| ½ cup dark brown sugar | 2 teaspoons powdered mustard |
| 1 medium onion, diced | 1 tablespoon Worcestershire sauce |
| 6 cloves garlic, diced | 1/3 cup extra virgin olive oil |
| ¼ cup chopped parsley | 2 to 4 teaspoons salt, or to taste |
| 1 tablespoon chili pepper |
Sauté the onion and garlic in olive oil until they become translucent. Don't allow them to brown. Add the tomato sauce and bring to a simmer. Add the rest of the ingredients except the salt. Simmer for at least 3 hours to reduce sauce by about 20 percent. Taste, adjust seasonings and add the salt. Simmer for a half hour. Bottle and store in refrigerator until needed. Return to barbecued spare ribs.
