Makes 1.75 cups4 Tbsp 100% natural organic agave nectar
1 Tbsp Lee & Perrin's Steak Sauce
2 Tbsp fresh lemon juice (about 1 lemon)
1 tsp Lemon-Dill Cider Vinegar
1 1/2 tsp celery salt
1 1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp Kosher salt, or to taste
1/2 cup Heinz ketchup
1 cup canola oil
For Cranberry Chicken, use fresh lime juice instead of lemon, and Cranberry-Lime-Jalapeño White Wine Vinegar instead of the Lemon-Dill Cider Vinegar.
DirectionsAt least two (2) hours before serving and in a measuring cup with a spout, combine first seven (7) ingredients (agave through paprika). Taste and adjust seasonings. Add up to 1/2 tsp kosher salt, according to preference.
In a medium bowl, whisk together the ketchup and canola. Add agave mixture and whisk again, blending well. Pour into 16-oz covered container; cover and refrigerate for at least two (2) hours before serving.
Shake well before serving.
View inspiration: recipe 1.