Ole South Barbeque’s Mutton DipSteven Raichlen
From Ole South Barbeque in Owensboro, Kentucky, this “dip” does double duty as a basting sauce and serving sauce. Makes more than you probably need, but the stuff becomes addictive.
Ole South Barbeque’s Mutton Dip
- Yield: Makes about 3 quarts
- 1 quart Worcestershire sauce
- 1 quart water
- 1/2 cup distilled white vinegar
- 1/4 cup fresh lemon juice
- 1 1/2 pounds tomato paste
- 1/4 pound dark brown sugar
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
Step 1: Place the ingredients in a large pot and simmer over medium heat, whisking from time to time, until the tomato paste and sugar are dissolved and the mixture is richly flavored, about 30 minutes.
Step 2: Lower the heat as necessary to obtain a gentle simmer.
Step 3: Use some of this mixture for basting barbecue mutton or lamb as it cooks.
Step 4: Once the lamb is ready, serve bowls of the sauce on the side for dipping.