Recipe courtesy of Paula Deen
Total:
1 hr 10 min
Active:
10 min
Yield:
1 1/2 cups
Level:
Easy

Ingredients

Directions

Combine the vinegar, tomato puree, brown sugar, cumin, garlic powder, black pepper and ground mustard in a medium bowl. Sprinkle with salt and whisk until well blended.

Cover and set aside before serving, about 1 hour. Store refrigerated, in an airtight container, for up to 2 weeks.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Categories:

IDEAS YOU'LL LOVE

Neely's BBQ Sauce

Recipe courtesy of The Neelys

Marinara Sauce

Recipe courtesy of Ina Garten

Roasted Tomatillo Sauce

Recipe courtesy of Ree Drummond

BBQ Pulled Pork with Carolina Sauce

Recipe courtesy of Andre Guerrero

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Chicken or Steak with Balsamic BBQ Sauce

Recipe courtesy of Giada De Laurentiis

Glazed Pork Belly With Ginger Barbecue Sauce

Recipe courtesy of Food Network Kitchen

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Caramel Sauce

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking