BBQ sauce has moved far beyond the grill to become one of the most common condiments found in refrigerators today. We all have a couple of bottles that are half used sitting fridge as you read this. I consider this sauce to be my base sauce; from this base I can easily modify to fit the flavor or use I am looking for. For example, I can mix with mayo to make a tasty spread for burgers or dip sauce for fries. I can thin out the sauce with more vinegar and have a mop to use with Carolina style BBQ, or not touch it at all to brush on as a glaze. The only limit are your imagination. 

Recipe by: Lance Lewis

Ingredients:

  • Water ½ cup 
  • Catchup 2 cup 
  • Cider Vinegar ¼ cup 
  • White Vinegar ¼ cup 
  • Brown Sugar ¼ cup 
  • Worcestershire sauce 2Tbs 
  • Chili Powder (New Mexico Mild if available) 1Tbs 
  • Cumin 1Tbs 
  • Salt 2tsp 
  • Ground Black Paper 2tsp 
  • Dry Mustard Powder ¼ tsp (optional) 

Method:

  • In a medium saucepan place dry ingredient than add water and vinegars.
  • With wooden spoon or high temp spatula. Mix until all dry ingredients are well incorporated and there are no large lumps, then add catchup.
  • Over medium heat bring to simmer, then turn down heat to low once sauce starts to simmer.
  • Allow sauce to simmer on low for 15 minutes occasional stirring to prevent sticking.
  • After 15 minutes remove saucepan from heat and set aside to cool.
  • Once cooled pour into jar or bottle.
  • Sauce will be good in the fridge for up to one month. If you add in an organic ingredient such as minced onion or garlic use sauce immediately.  

Yield 1 QT

 
 
 
 
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