Deep Southern Hot Barbecue Sauce

2 teaspoons vegetable oil
1/3 cup minced onion
1 garlic clove, minced
1 cup chicken broth or bouillon
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
2 tablespoons white vinegar
1/3 cup firmly packed dark brown sugar
2 tablespoons parsley flakes
1/4 teaspoon salt
1/4 teaspoon cayenne pepper

In a medium-sized saucepan, heat the oil over medium-high heat. Add
the onion and garlic; saute for 4 minutes or until golden. Remove
from heat, then add the rem

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Joe's Stone Crab Mustard Sauce

1 tablespoon plus 1/2 teaspoon mustard powder, or more to taste
1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon steak sauce
2 tablespoons heavy cream
2 tablespoon milk
Pinch of salt

In a medium-sized bowl, combine the mustard powder and mayonnaise;
beat for 1 minute until the mixture is well blended and creamy. Cover
and chill until ready to serve. Makes about 1 cup. Note: If you'd
like a little more mustardy bite, whisk about 1/2 teaspoon more
mus

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Garlic Mayonnaise

3 garlic cloves, peeled
1 egg
1 tablespoon lemon juice or white wine vinegar
1/2 teaspoon salt
1 cup olive oil

Place the garlic, egg, lemon juice, and salt in a blender; blend
until smooth. Continue blending, slowly adding the oil to the
blender; blend until the mixture thickens like mayonnaise. As with
any dish containing raw eggs, be sure to store it in the refrigerator
until ready to use. Makes about 1 cup. Note: If you have any concerns
about using a recipe containing raw

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