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Basic Barbecue Sauce |
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U.S.A. Makes 2 1/2 to 3 cups A good barbecue sauce is a study in contrasts: sweet versus sour, fruity versus smoky, spicy versus mellow. Here’s a great all-purpose sauce that’s loaded with flavor, but not too sweet. It goes well with all manner of poultry, pork, or beef. The minced vegetables give you a coarse-textured sauce, which I happen to like. If you prefer a smooth sauce, purée it in a blender. 3 tablespoons vegetable oil 1 onion, medium, minced 1 clove garlic, minced 1/4 green bell pepper, stemmed, seeded, and minced 1/2 cup ketchup 1/2 cup tomato sauce 1 cup water, or more if needed 3 tablespoons cider vinegar, or more to taste 3 tablespoons worcestershire sauce 2 tablespoons lemon juice, fresh 2 tablespoons pineapple juice (optional) 1 teaspoon hot sauce, your favorite, or more to taste 1/2 teaspoon liquid smoke or 2 tablespoons meat drippings 2 tablespoons molasses 3 tablespoons brown sugar, firmly packed, dark brown, or more to taste 2 tablespoons mustard of choice 1 teaspoon dry mustard 1/2 teaspoon black pepper, freshly ground Salt, to taste Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
1. Heat the oil in a large nonreactive saucepan over medium heat. Add the onion, garlic, and bell pepper and sauté until softened but not brown, about 4 minutes. 2. Stir in the ketchup, tomato sauce, 1 cup water, 3 tablespoon vinegar, Worcestershire sauce, lemon juice, pineapple juice (if using), hot sauce, liquid smoke, molasses, sugar, both mustards, and black pepper and bring to a boil. Reduce the heat to low and simmer, uncovered, until thickened, about 15 minutes, stirring often to prevent scorching. If the sauce becomes too thick, add a little water. Remove from the heat and taste for seasoning, adding salt and vinegar, hot sauce, and sugar as necessary; the sauce should be highly seasoned. 3. Transfer to a serving bowl and serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for several weeks. Makes 2 1/2 to 3 cups Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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