Cade is a bit fascinating how it is processed. It is vacuumed distilled which is a special type of distillation where they actually burn wood (usually Juniper) which captures the Smokey smell. Used readily in the commercial food industry to give foods that Smokey flavor. It is also supposed to help with toothaches. This oil is often adulterated which will change the color to a dark blackish brown instead of its normal dark reddish brown. So be careful because what it can be adulterated with may not be good to ingest.
Well I thought I was going to do a more traditional sauce, but my style is not typically traditional. I came across a glaze that uses root beer as a flavor that sounded like fun. So I put together some traditional aspects with it. The color of the b-b-q sauce is redder in color than a burgundy color since I do not use a lot of Worcestershire sauce and no ketchup. I hope you enjoy it.
- 1/4 cup vegetable oil
- 1 medium onion, finely diced
- 1 Tb of salt
- 1- 14 oz. tomato puree
- 1 Tb dark brown sugar
- 2 Tb tomato paste
- 2 Tb cider vinegar
- 1 Tb Worcestershire sauce
- 1 T Dijon mustard
- 1 tsp Paprika
- 1 Tb hot chili paste
- 1/2 cup and 2 Tb root beer (I like using a high quality and low sugar kind)
- 3 drops of Cade Essential Oil
Heat the oil in a medium saucepan, add the onion. Sauté until translucent; about 3-6 minutes. Add the tomato puree, brown sugar, tomato paste, cider vinegar, Worcestershire sauce, mustard, paprika, cayenne, salt, chili paste, and the root beer. Turn down the heat to low and let it simmer and thicken, 1 hour. If you like a thinner b-b-q sauce, then just simmer for 30 minutes. Remove from heat, add more salt if desired especially if you use an unsalted tomato puree which I like to use. Let it cool to room temperature. Add the Cade Essential Oil; makes about 2 1/2 cups. It will keep in the refrigerator for about a week. It also freezes well.
Next week I will focus on one of my favorite essential oils to cook with, Cardamom Seed.