The Joneses wrote in message >...
>Ol' Hippie wrote:
>
>> First this IS not a plug for my BBQ sauce wont even give you it's name
BUT I
>> am trying to create a low carb BBQ sauce (there will be some carbs due to
>> the Tomatoes) Sugar is a carb and after doing a lot of research and
testing
>> Splenda seems to work the best.
>> At events I find a large portion of people who won't or can't sample my
>> sauce because it has so much sugar in it Molasses, Honey, brown sugar.
>> My test recipes turn out quite acceptable, no funny aftertaste, but there
is
>> no "darkening" (carmilazation) that I like in my regular sauce and I miss
>> the flavor of the Molasses.
>> Does anyone have any suggestions to add the flavor of the Molasses
without
>> adding Molasses? Sounds impossible to me actually. I will not add
artificial
>> flavorings.
>> Thanks
>> Bruce-n-Gold Beach
>
>Seems like I remember a soup recipe where one "carmelized" onions -
sauteing
>them slowly? That might be a start. Y'all didn't say out loud what else
was in
>the sauce. I also just remembered ol' Alton Brown carmelizing various
veggies
>in the oven, including tomatoes, carrots, celery? and something else.
Dunno if
>this helps at all.
>Edrena
>

don't onions have alot of sugar?

--
saerah

TANSTAAFL

"The night is full of holes
There's bullets ripping sky
Of ink, with gold
They twinkle as the boys
Play rock and roll
They know that they can't dance
At least they know"
-U2

>