I’m getting more adventurous.
My favorite barbecue sauce contains:
- tomato puree
- vinegar
- sugar
- brown sugar
- salt
- worcestershire sauce
- molasses
- natural smoke flavor
- “spices”
- food starch-modified
- dried garlic
- chili powder
- mustard flour
- onion powder
- xanthan gum
- sodium benzoate
Except for the preservatives and texture manipulators, I can totally do that. It might take a few iterations, but it’ll work.
How do you make yours? I know I could find all kinds of stuff on the web, but inspire me.
You’ve got the primary ingredients listed. You might like adding a little paprika or honey. Other than that, cider vinegar can be fun. Also, I prefer regular old yellow mustard as an ingredient. Probably because it’s a familiar taste.
Related note: We now add vinegar to chili… Zing!
Hope all is well!
Here’s the sauce I use for my oven brisket recipe. Sometimes I reduce it a bit for thickness and use it on grilled chicken. I tend to double it when I make it, and usually double the quantity of brown sugar in the recipe below, no matter how much of the recipe I’m making.
1/2 cup water
1 tbsp prepared yellow mustard
1/2 tsp pepper
1 tsp onion powder or one small onion chopped fine (I usually use the powder)
1 slice of lemon
2 tbsp Worcestershire sauce
1/4 cup vinegar (I usually use cider vinegar)
1 tsp salt
2 tbsp brown sugar (I usually use a bit more)
1/4 cup butter
1/2 cup ketchup
Combine all ingredients except ketchup & Worcestershire in a saucepan and bring to a boil. Simmer 10 minutes. Add ketchup & Worcestershire and bring just to a boil.
Looks like yellow mustard is a common theme so far. Thanks, keep ’em coming!
Yep, you’ve got a good list and Brian’s sauce looks pretty good to me. I only use raw onions and I would definitely not use the liquid smoke. Andy used to use it all the time in the Crock-Pot bean casserole and it always upset my stomach. Yellow mustard does the job of the vinegar and you can certainly use both; mustard’s thicker. (Just don’t tell Carolyn! ;)
love,
Mom
Here’s my recipe: http://www.amiexpat.com/recipes/sauces-and-condiments/sweet-and-spicy-barbecue-sauce/
Hmm, I want to try that oven barbecueing technique Christina mentioned ASAP with some lamb steaks we’ve been saving up, but I haven’t made my first sauce attempt yet.
These are all good ideas. Thanks!