In this blog, there is a recipe for a basic Southern-style barbeque sauce.
The history of barbeque sauce can be traced back as far as 239 BCE in China. Master Chef I Yin wrote that a sauce for meats should be harmoniously balanced between sweet, sour, salty, bitter, and pungent. Every country in Asia used that harmonious balance for sauces for meats with ingredients indigenous to their region. Many modern Asian sauces use ketchup and corn syrup as part of their base.
Smoking meat was used by chefs in Europe to preserve meat and add flavor. Chefs in the Middle Ages use butter and vinegar to baste roasting or smoked meats. They often add herbs and spices to the butter.
The history of barbecue sauce in America has no specifically defined time line. It is said that Christopher Columbus brought a sauce back to Europe from Hispaniola (The Dominican Republic and Haiti)
in the 15th
was the term use for smoked meat by the Arawak natives in the Caribbean. They used the spices peppers, and other herbs to flavor their smoked meats.
25 November, 2012