BBQ Sauce

This is an attempt at documenting one of my favorite condiments by combining techniques and ingredients of various barbecue sauce recipes. I was shooting for a thick and peppery sauce to accompany most barbecued meats.

  • 1 onion - quartered
  • 1 cup ketchup
  • 2 Tbsp Worcestershire sauce
  • 3 Tbsp apple cider vinegar
  • 2 tsp hot sauce
  • 1 Tbsp molasses
  • 2 Tbsp brown sugar
  • 2 tsp ground black pepper
  • 1 tsp chili powder
  • 1 tsp dry mustard

Start by processing the onion in a food processor until smooth. Strain gently by working the mash into a fine mesh strainer with a spatula. One onion should yield about 1/2 a cup of onion juice. Discard the mash. Add the rest of the ingredients to the onion juice and whisk to combine. Bring to a simmer and reduce to the desired consistency.

Notes

The first attempt yielded a sauce with a lot of heat. While I'm not opposed to really peppery sauces, it might be too over-powering for some. Next time try dialing back the black pepper, dry mustard, chili power, or a combination of all three.

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