How To Make Barbecue Sauce
A flavourful, sweet & smoky barbecue sauce. Great with smoked meats, burgers or as a condiment.
Yield: 500 ml
Equipment
- Large Saucepan
Materials
- 300 g Tomato Ketchup
- 75 g Dark Brown Sugar
- 50 ml Whiskey
- 2 tbsp Worcestershire Sauce
- 2 tbsp Honey
- 2 tbsp Treacle
- 1 tbsp Tomato Puree
- 1 tbsp French's Mustard
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Gherkin Juice Or An Extra tbsp Of Vinegar
- 1 tsp Smoked Paprika
- 1 tsp Ground Cumin
- 1 tsp Smoked Garlic Granules
- 1 tsp Onion Powder
- ½ tsp Cayenne Pepper
- ½ tsp Mustard Powder
Instructions
- Add all of the ingredients into a large saucepan.
- Cook over a low heat, stirring often until the sugar has dissolved & the dry ingredients have been cooked out. This will take at least 10 minutes.
- Season the sauce generously with salt & pepper then pass through a sieve into a container.
- Leave to cool completely then store in the fridge.
Notes
If using an Aga, cook on the simmering plate.
Make sure to give the sauce enough cooking time, at least 10 minutes. This is so the dry ingredients cook out fully & the final sauce doesn’t taste powdery.
For an extra level of flavour, you can cook this sauce in a barbecue as oppose to a stove.
I’d recommend heating your barbecue to a low temperature (around 300f/150°c) & cooking the sauce for around 1 hour, stirring occasionally.
I’d recommend heating your barbecue to a low temperature (around 300f/150°c) & cooking the sauce for around 1 hour, stirring occasionally.