Basic Barbecue Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 1/2 to 3 cups
- 3 tablespoons vegetable oil
- 1/2 teaspoon freshly ground black pepper
- salt
- 1/2 cup ketchup
- 3 tablespoons worcestershire sauce
- 1 teaspoon dry mustard
- 2 tablespoons fresh lemon juice
- 2 tablespoons molasses
- 1/2 cup tomato sauce
- 1 clove garlic, minced
- 1 medium-size onion, minced
- 1/4 green bell pepper, cored, seeded, and minced
- 3 tablespoons cider vinegar, or more to taste
- 2 tablespoons pineapple juice (optional)
- 1 teaspoon of your favorite hot sauce, or more to taste
- 1/2 teaspoon liquid smoke, or 2 tablespoons meat drippings
- 3 tablespoons dark brown sugar, or more to taste
- 2 tablespoons prepared mustard of your choice
- Carbohydrate 23 g(8%)
- Fat 8 g(12%)
- Fiber 1 g(5%)
- Protein 1 g(2%)
- Saturated Fat 1 g(3%)
- Sodium 483 mg(20%)
- Calories 160
Preparation 1. Heat the oil in a large nonreactive saucepan over medium heat. Add the onion, garlic, and bell pepper and cook until softened but not brown, about 4 minutes. 2. Stir in the ketchup, tomato sauce, cider vinegar, Worcestershire sauce, lemon juice, pineapple juice (if using), hot sauce, liquid smoke, molasses, brown sugar, prepared and dry mustards, black pepper, and 1 cup of water and bring to a boil. Reduce the heat to low and let the sauce simmer, uncovered, until thickened, about 15 minutes, stirring often to prevent scorching. If the sauce becomes too thick, add a little more water. 3. Remove the barbecue sauce from the heat and taste for seasoning, adding salt to taste and more cider vinegar, hot sauce, and/or brown sugar as necessary; the sauce should be highly seasoned. 4. Transfer the barbecue sauce to a serving bowl and serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for several weeks. Excerpted from The Barbecue! Bible 10th Anniversary Edition by Steven Raichlen, © 1998. (Workman)
Preparation 1. Heat the oil in a large nonreactive saucepan over medium heat. Add the onion, garlic, and bell pepper and cook until softened but not brown, about 4 minutes. 2. Stir in the ketchup, tomato sauce, cider vinegar, Worcestershire sauce, lemon juice, pineapple juice (if using), hot sauce, liquid smoke, molasses, brown sugar, prepared and dry mustards, black pepper, and 1 cup of water and bring to a boil. Reduce the heat to low and let the sauce simmer, uncovered, until thickened, about 15 minutes, stirring often to prevent scorching. If the sauce becomes too thick, add a little more water. 3. Remove the barbecue sauce from the heat and taste for seasoning, adding salt to taste and more cider vinegar, hot sauce, and/or brown sugar as necessary; the sauce should be highly seasoned. 4. Transfer the barbecue sauce to a serving bowl and serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for several weeks. Excerpted from The Barbecue! Bible 10th Anniversary Edition by Steven Raichlen, © 1998. (Workman)
