Per­fect Bar­be­cue Sauce

Per­fect Bar­be­cue Sauce

(makes about 1 cup, enough to mar­i­nate any main course for 4 people)

1/2 cup Ray­mond Blanc’s fruit mari­nade from stir-fried beef, reserved from marinade:

• 50g/1¾oz papaya, peeled, seeds removed
• 50g/1¾oz man­go, peeled, stone removed
• 50g/1¾oz pineap­ple, peeled
• 10g/¼oz gin­ger, grat­ed
• 10g/¼oz gar­lic, grat­ed
• 1 tsp red chilli, fine­ly chopped
• 2 sprigs thyme, leaves picked and chopped

  Whizz all these ingre­di­ents in a food mixer.

1/4 cup each: ketchup, Worces­ter­shire sauce, dark molasses, hot sauce

sev­er­al shakes Tabasco

juice and zest of 1 lime

good pinch paprika

Whisk all these ingre­di­ents together.

Place the sauce in a large freez­er-style Ziplock bag and add what­ev­er meat or veg­eta­bles you plan to grill: chick­en parts, pork ten­der­loin, veal chops, ribs, zuc­chi­ni all work very well with this sauce.

When you are ready to grill your food, squeeze as much bar­be­cue sauce as you can out of the bag into a saucepan, while hold­ing the meat inside the bag.

Grill the meat while bring­ing the sauce to a sim­mer over low heat.  This process will cook any meat juices left from mar­i­nat­ing, and you can serve the sauce at the table.