Ingredients
1/3 cup corn syrup
1/3 cup white wine
1/4 cup corn oil
1/4 cup dijon mustard
2 tbsp parsley
1 each garlic, clove
1 tsp salt
1/8 tsp pepper
1/3 cup onion or shallots, diced
Directions
Saute Onions or shallots in a little corn oil until cooked but not
browned. Add remaining ingredients. Simmer for 10 minutes. Cool and
serve or serve hot.
Servings: 16 servings
Barbeque Sauce - French Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; French; Sauce
The History of Recipes
Experts have tracked the existance of recipes back into distant history, in truth as far back into history as early Egypt, and possibly even further. Interesting though that maybe, these, ancient records were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to academics are some clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were divided into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the Roman cooks made use of a good variety of aromatic flavors, including some familiar names for example thyme, mint and dill. Closer to modern times, there are two interesting recipe books which appeared in the 1300s : a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these two books are not about the spicy food that is served today, but rather descriptions of the types of food on the tables of the upper classes of the time. In the fifteenth century, knights returning from the crusades brought us many new foods and herbs from middle-east cuisine, including spices such as basil and rosemary. The introduction of these new herbs and spices created an increase in manuscripts on cookery, some of which still exist in academic collections. During the succeeding few hundred years, the wealthy families of Europe tried to serve up the most exotic meals, and because of this chefs and their collection of recipes were at a premium. Even so, it was during the nineteenth century the formal cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and writing down recipes of the day. By the arrival of the 1900s, recipe publications are increasing in popularity mostly as a result of higher levels of literacy, more spare time and having more disposable income. |
We hope you enjoy this Barbeque Sauce French recipe.
