Homemade Barbecue Sauce is the only sauce you should use. Over the years I have tried many different types but always come back to his recipe. It is a very simple recipe to follow and ready within 20 minutes.
I always make far more than I need as I freeze portions for another day. However, once it has cooled, you can also store it in the fridge for 4-5 days in an air tight container. Making this sauce in advance saves time and effort and is on standby in case of emergencies. You can thaw it in the fridge overnight or pop it into a pan over a medium heat on the stove for speed.
One of the benefits of making your own sauce is you can adapt it to your preferences. If it’s too thick add a little more apple cider vinegar. I use smoked paprika in this recipe as the smoked flavours and aromas are the perfect mix. Alternatively, you could reduce the amount of smoked paprika and add ground chipotle chilli pepper instead. I also like to add a sliced red chilli for that extra kick. It adds flavour and heat without being too much.
Homemade Barbecue Sauce is superb with pork, beef, chicken and lamb making it an allrounder. Now you see why I make a lot.
Homemade Barbecue Sauce
Ingredients
- 5 cloves garlic peel/mince
- 40 g onion peel, finely chop
- 235 ml tomato ketchup
- 2 tbsp Worcestershire sauce
- 2 tbsp apple cider vinegar
- 1 tbsp runny honey
- 3 tsp smoked paprika
- 2 tbsp unsalted butter
Instructions
- Add the unsalted butter to a medium saucepan and place over a medium heat. When the butter has melted, add the onion and fry until lovely a soft. This is normally about 5 minutes.2 tbsp unsalted butter, 40 g onion
- Add the garlic and quickly stir for 30 seconds until the beautiful aroma is obvious, but you don’t want the garlic to go brown.5 cloves garlic
- Add the tomato ketchup, Worcestershire sauce, apple cider vinegar, honey and the smoked paprika and stir well to combine.235 ml tomato ketchup, 2 tbsp Worcestershire sauce, 2 tbsp apple cider vinegar, 1 tbsp runny honey, 3 tsp smoked paprika
- Adjust the heat until the sauce begins to simmer gently, normally on low heat, and leave for about 10 minutes or until the sauce has thickened.
- Remove from the heat.
