Lem's Sauce--Missing Ingredient?
I have been trying to manufacture Lem's sauce at home, and think I have a pretty decent resemblance but am still missing a few things. So far, I have used apple cider vinegar, cloves, ketchup, cayenne, and honey, but it still is not quite thick enough or smoky enough. Any suggestions or guesses about what I might be missing? Many thanks,
I haven't had the sauce but rather than use cornstarch as someone suggested, I'd cook it down a bit to concentrate it. Put it on the stove, over a low flame and simmer it down. Works for stocks and sauces so why wouldn't it work here?
For the smoky part, liquid smoke but just a little. It can add a chemically flavor if overdone. What about chipotle? Either ground or the adobo sauce from a can of chipotle chilis. It's probably not traditional but a little might do the trick and add the smokiness you're looking for and a bit of a hot bite. Worth a shot.
On my last visit to Lem's a few weeks ago (State St.), I ordered hot sauce on my small bucket of tips. I never paid much attention before, but this time, I watched the guy ladle the sauce from the stockpot into my bucket, and then squirt something else from a red kethcup bottle on top of the tips. He did this a few times: a layer of tips, a ladle, a squirt, then repeat. It tasted the same as always. Has anyone noticed this before? Do they always work from a single batch of mild sauce and doctor it if a customer wants it hot? Or might they have just run out of hot sauce that day?