Recipe courtesy of Kardea Brown

Wadmalaw Sauce

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  • Level: Easy
  • Total: 2 hr 20 min (plus cooling time)
  • Active: 20 min
  • Yield: 2 quarts



  1. Whisk together the ketchup, molasses, oil, tomato paste, Worcestershire, mustard, black pepper, cayenne, garlic powder, ground ginger, paprika, tomato sauce and lemon juice in a large saucepan or stock pot. Slowly add vinegar and beer, whisking to prevent clumps. Cook over medium-high heat, stirring frequently, until the sauce comes to a boil. Reduce heat and let simmer, uncovered, stirring occasionally, for at least 2 hours.
  2. Use hot or cool to room temperature, transfer to airtight containers with lids and refrigerator for up to 1 month.