Barbecue Sauce

Dianne

Different regions of the United States all have their own versions of barbecue sauce, but most start with a base of tomatoes, vinegar, and spices. I’m from New Jersey and—full disclosure—we don’t know much about barbecue sauce in our neck of the woods. We like to cook with it, but we don’t know anything about making it. This is my own take on various sauces I’ve tried and liked. Use it as a condiment on burgers or sandwiches, as a marinade for tofu and tempeh, or as a dipping sauce for roasted veggies or fries.

5 from 1 vote

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Prep Time 5

Cook Time 15

Course Condiment

Cuisine American

Servings 1.25 cup

Calories 37 kcal

Ingredients

1 cup ketchup
3 tablespoons molasses
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
1 teaspoon low-sodium tamari or soy sauce
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon cayenne pepper , optional

Instructions

In a medium saucepan over medium-high heat, stir together all of the ingredients. Bring to a boil, then reduce the heat to medium-low and simmer uncovered for about 10 minutes, or until it thickens slightly.

Notes

Use the sauce immediately or store in an air-tight container in the refrigerator for up to 2 weeks.

Variation: Change the flavor of your barbecue sauce by adding different ingredients. For a spicy sauce, add 2 to 3 tablespoons of your favorite hot sauce. If you like smoky sauce, add a dash of liquid smoke or a pinch of smoked paprika. For a fruity barbecue sauce, add 1 cup of peeled, chopped fruit—such as peaches, plums, apricots, or mangoes—to the saucepan. Allow the sauce to cool and then purée it in a blender.