Paul Prudhomme's Barbecue Sauce

• 1/2 lb (.2 kg). sliced bacon, minced
• 1-1/2 cups (350 ml) chopped onions
• 2 cups (475 ml) basic pork, beef or chicken stock
• 1-1/2 cups (350 ml) bottled chili sauce
• 1 cup (225 ml) honey
• 3/4 cup (175 ml) coarsely chopped pecans, dry roasted
• 5 tbsp (70 ml) orange juice (also slice and save rind and pulp from 1/2 the squeezed orange)
• 2 tbsp (30 ml) lemon juice (also slice and save rind and pulp from 1/4 of the squeezed lemon)
• 2 tsp (10 ml) minced garlic
• 1 tsp (5 ml) Tabasco sauce
• 4 tbsp (60 ml) unsalted butter
• 1-1/2 tsp (7 ml) black pepper
• 1 tsp (5 ml) salt
• 1 tsp (5 ml) onion powder
• 1 tsp (5 ml) garlic powder
• 1/2 tsp (2 ml) white pepper
• 1/2 tsp (2 ml) ground red pepper (preferably cayenne)

1. Combine seasoning mix ingredients in a small bowl and set aside.
2. In a 2 quarts (1900 ml) saucepan, fry the bacon over high heat until crisp.
3. Stir in the onions, cover pan, and continue cooking until onions are dark brown but not burned, about 8 to 10 minutes, stirring occasionally.
4. Stir in the seasoning mix and cook about 1 minute.
5. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic and Tabasco, stirring well.
6. Reduce heat to low;continue cooking about 10 minutes, stirring frequently.
7. Remove orange and lemon rinds.
8. Continue cooking and stirring about 15 minutes more to let the flavors blend.
9. Add the butter and stir until melted.
10. Remove from heat.
11. Let cool about 30 minutes, then pour into a food processor or blender and process just until pecans and bacon are finely chopped, about 10 to 20 seconds.

bacon, onions, pork, chili sauce, honey, pecans, orange juice, lemon juice, garlic, tabasco sauce, butter, black pepper, salt, onion, garlic, white pepper, ground red pepper

Taken from online-cookbook.com/goto/cook/rpage/0013A7 (may not work)