Cook-Off Barbecue Sauce
After searching for the perfect BBQ sauce for 12 years, I tried making my own. After many attempts, I hit on the magic combination. Everyone who's tried it agrees that it's a winner.
After searching for the perfect BBQ sauce for 12 years, I tried making my own. After many attempts, I hit on the magic combination. Everyone who's tried it agrees that it's a winner.
- 1 tablespoon worcestershire sauce
- 1 tablespoon cider vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon honey
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cumin
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon dried minced onion
- 1/4 teaspoon white pepper
- 2/3 cup ketchup
- 1 pepperoncini, finely chopped
- 1/4 to 1/2 teaspoon hot pepper sauce
- Carbohydrate 10.2357488855413 g
- Cholesterol 0 mg
- Fat 0.128608644286432 g
- Fiber 0.189790122363624 g
- Protein 0.538971638225265 g
- Saturated Fat 0.0145111027335474 g
- Serving Size 1 1 serving (31g)
- Sodium 252.427741533568 mg
- Sugar 10.0459587631777 g
- Trans Fat 0.0274904219319713 g
- Calories 40 calories
Step-by-step
- In a small saucepan, combine all the ingredients; heat through. Serve with chicken or pork.
Swapping bottled lemon juice for fresh squeezed alters the citric acid balance significantly, demanding an extra pinch of brown sugar to maintain the required sweet-and-sour equilibrium. Vinegar types also matter; cider vinegar provides a softer acetic bite than distilled white, which prevents the condiment from tasting harsh during the initial warm-up phase.
Specialized canning pots are unnecessary for this small one-cup yield. A standard two-quart stainless steel saucepan prevents the tomato solids from scorching against the bottom, a common defect when using thin aluminum cookware. Stainless steel also resists staining from the high concentration of turmeric and paprika present in standard commercial mustards and hot sauces.
Heating the mixture requires only medium-low heat for five minutes to dissolve the brown sugar crystals completely and hydrate the dried minced onion. Boiling will reduce the volume too quickly and concentrate the sodium from the Worcestershire sauce past the point of palatability. Stir continuously with a silicone spatula to monitor the viscosity as it thickens.
Dietary adjustments require minimal effort since the base is naturally free of dairy, nuts, and gluten. Replacing the Worcestershire sauce with tamari eliminates both gluten and animal products while preserving the essential umami backbone. Store the finished condiment in a sterilized glass jar in the refrigerator for up to two weeks.
