Arts & Culture
Tue April 17, 2012
The Saucier's Apprentice
Whether it's Béarnaise or Béchamel, Hollandaise or Mayonnaise, a sauce adds a little something extra to a meal.
Scott Hutcheson says when it comes to BBQ, he looks to the Carolinas for a great sauce.
North Carolina-Style Vinegar Sauce
2 cups cider vinegar
3 tablespoons ketchup
2 tablespoons brown sugar
4 teaspoons kosher salt
1 tablespoon hot sauce (like Frank’s Red Hot)
2 teaspoons red pepper flakes
2 teaspoons black pepper
Combine all these ingredients and whisk until the salt and brown sugar dissolves. You can store this covered in the refrigerator for several weeks. Use on pulled pork.