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  • BBQ Mother Sauce

  • 1/4 cup canola oil
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  • 1/4 cup canola oil
    ¾ cup diced sweet onion
    2 tablespoons minced garlic
    11/2; cups ketchup
    1/2; cup honey
    2 tablespoons tomato paste
    1/4 cup vinegar
    6 tablespoons packed dark-brown sugar
    1/4 cup Worcestershire sauce
    2 teaspoons dry mustard
    1 teaspoon cayenne
    1 teaspoon freshly ground black pepper
    3 tablespoons Ultimate BBQ Rub (see related recipe), more to taste
    In a medium saucepan over medium heat, heat the oil. Add the onion and saute until translucent, for about 5 minutes.
    Turn heat to low if onion is cooking too fast — you don't want it caramelized or browned. As onion is getting close, add the garlic and cook until lightly golden, for about 2 minutes longer.
    Add the ketchup, honey, tomato paste, vinegar, dark-brown sugar, Worcestershire sauce, dry mustard, cayenne and black pepper; stir well. Slowly add 1/2 cup water until sauce reaches desired consistency. A slightly thick consistency is best.
    Add the Ultimate BBQ Rub, stir well and taste. Sauce should have a good, well-rounded flavor. Add more rub in 1-tablespoon increments until desired flavor is achieved. Cool and store in an airtight container in refrigerator for up to 10 days.
    Makes about 6 cups.
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