Bona Fide Barbecue Sauce
Once you've made this homemade sauce, you'll never buy bottled again. I had to guess on the serving size. (Note - if making vegetarian, use an anchovy-free Worcestershire sauce).
Once you've made this homemade sauce, you'll never buy bottled again. I had to guess on the serving size. (Note - if making vegetarian, use an anchovy-free Worcestershire sauce).
- Carbohydrate 91.8773719073485 g
- Cholesterol 40.7066666666667 mg
- Fat 15.9383130448516 g
- Fiber 1.87650263570045 g
- Protein 3.09615784971265 g
- Saturated Fat 9.82751209642219 g
- Serving Size 1 1 Serving (360g)
- Sodium 1583.13405844978 mg
- Sugar 90.0008692716481 g
- Trans Fat 1.20033616519269 g
- Calories 493 calories
Step-by-step
- Saut? onion and garlic in butter until limp.
- Add remaining ingredients and simmer on low heat for 2 hours uncovered while stirring occasionally.
- After reading a review, I made this today by chopping my onion in the food processor quite fine before saut?ing. Wonderful, and less chunky.
Simmering this sauce uncovered for two hours requires a heavy-bottomed stockpot or a Dutch oven to prevent scorching at the base. Because the mixture contains a high proportion of brown sugar and ketchup, continuous monitoring during the reduction phase is necessary. As the water content evaporates, the sauce thickens significantly and tends to spatter; maintaining low heat keeps the temperature stable without burning the dairy solids in the butter. Processing the onions and garlic finely in a food processor beforehand eliminates large vegetable chunks, resulting in a smoother, more uniform condiment once the final reduction is achieved.
Using fresh garlic cloves provides a sharp, pungent sulfur compound that mellows considerably during the two-hour simmer, whereas pre-minced jarred garlic often contains citric acid that introduces a harsh, metallic edge to long-cooked tomato bases. Similarly, fresh lemon juice supplies volatile aromatic oils that bottled juice lacks, though both provide the necessary citric acid to balance the sweetness of the brown sugar. When checking for doneness, look for a glossy, darkened appearance and a thick coating on the back of a spoon.
