Jack Daniels Dipping Sauce
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Yields:
-
1 1/2 cups of sauce
- Serves:
- 4-6
ingredients
- 3 heads garlic
- 1 tablespoon olive oil
- 1 cup pineapple juice
- 1⁄4 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 1⁄3 cups dark brown sugar
- 3 tablespoons lemon juice
- 3 tablespoons onions (finely chopped)
- 1 tablespoon Jack Daniels Whiskey (or suit to taste)
- 3 tablespoons crushed pineapple
- 1⁄4 teaspoon cayenne pepper
directions
- Cut about 1/2 inch off tops of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish, drizzle olive oil over it and cover with lid or foil. Bake in preheated 325 degree oven for 1 hour. Remove garlic and let cool until you can handle it.
- Combine pineapple juice, teriyaki sauce, soy sauce and brown sugar in a medium saucepan overr medium-high heat. Stir occasionally until mixtures boils, then reduce heat until mixture is just simmering.
- Squeeze the sides of the garlic until the pasty roasted garlic is squeezed out. Discard remaining skin. Add this to the simmering mixture and whisk to combine.
- Add remaining ingredients to saucepan and stir. ( I like to add just a touch more J Daniels for my taste).
- Let mixture simmer for 25-30 minutes or until sauce has been reduced by about 1/3 and is thick and syrupy. Make sure it doesn't boil over.
- Serve warm with ribs, chicken or shrimp.
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Reviews
-
Very good but a couple tips. This recipe calls for WAY too much garlic unless it is supposed to be cloves instead of heads. I used around 4-6 cloves depending on their size. Also, I hate the crunchy texture of onion. What I loved about the real dipping sauce is how gooey and carmelized the onions are. Even simmering the sauce for an hour still leaves crunchy onions. If you're like me, slice your onions (not finely diced) and caramelize them before adding them to the sauce. You can do this in a pan on medium low heat with a tbsp of olive oil when the garlic roasts and then dice after they are a nice brown (not burned) color. Then add them at the same step the recipe calls for so they simmer and break down further. Yes it does take a while to brown but worth it to me! This resulted in as close to an exact replica to the original I've ever tried and I've tried 5 different recipes.
RECIPE SUBMITTED BY
Retired Air Force Civil Engineer, Contractor.
Split my time between home in Panama City, Fl and Monterey,Tn. Love to hunt and incorporate my wild game into new recipes.
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