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Basic Barbecue Sauce |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Basic Barbecue Sauce recipe on the web!! 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. _ tbs vegetable oil _ onion, medium, minced _ clove garlic, minced ___ green bell pepper, stemmed, seeded, and minced ___ c ketchup ___ c tomato sauce _ c water, or more if needed _ tbs cider vinegar, or more to taste _ tbs worcestershire sauce _ tbs lemon juice, fresh _ tbs pineapple juice (optional) _ tsp hot sauce, your favorite, or more to taste ___ tsp liquid smoke or 2 tablespoons meat drippings _ tbs molasses _ tbs brown sugar, firmly packed, dark brown, or more to taste _ tbs mustard of choice _ tsp dry mustard ___ tsp black pepper, freshly ground Salt, to taste 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 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. North Carolina Vinegar Sauce Elida's Honey-Guava Barbecue Sauce Carolina Mustard Barbecue Sauce Georgian Pickled Plum Sauce / Tkemali Bengali Mango-Tamarind Barbecue Sauce Jake's Turkish Coffee Barbecue Sauce Ginger-Plum Barbecue Sauce Nicaraguan Tomato Sauce / Salsa Marinara Romesco Sauce Charred Tomato Sauce With Pomegrante Molasses / Khashkesh Hoisin-Chile Sauce A Simple Tamarind Barbecue Sauce Indonesian Ketchup / Ketjap Manis Thai Peanut Sauce Dutch West Indian Peanut Sauce Vietnamese Apple And Shrimp Sauce / Mam Nem White Miso Barbecue Sauce Red Mis Barbecue Sauce Classic Teriyaki Sauce Basic Chimichurri Red Chimichurri Dry Chimichurri Portuguese Hot Sauce / Piri-Piri A Simple Harissa Preserved Lemon Harissa Coriander Sauce County Hot Sauce / Molho da Companha French West Indian "Dog" Sauce / Sauce Chien Hot And Sweet Mint Sauce Garlic Sauce Lemon-Honey Sauce With Garlic Catalan Vinaigrette Tamarind Dipping Sauce Basic Vietnamese Dipping Sauce / Nuoc Cham Peanut Chile Dipping Sauce Asian Pear Dipping Sauce A Simple Javanese Dipping Sauce |
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