Friday, April 16, 2021

Barbecue Sauce

I saw this recipe on Smitten Kitchen, where Deb Perelman explains that she adapted it slightly from Ina Garten’s recipe. What I like so much about it is that it mixes a lot of “types” of barbecue sauce into one neat package – if you’re an Eastern / Southern / Asian purist, then this is not for you, but for the rest of us, this might just be the perfect homemade sauce! 

I don’t like things spicy, so I didn’t use the chili powder or red pepper flakes (though the heat of those two can vary from batch to batch as well). I did use a pinch of Korean pepper instead. This is very adaptable to your taste, and also to what you have on hand (I didn’t have quite enough Worcestershire sauce or hoisin sauce and it was still great). I halved the recipe and got two jars (Bonne Maman size), one of which is currently in the freezer. I’m writing down those amounts below (slightly adapted for the size of cans) because I can’t imagine needing more at any given time. 

¾ cup minced yellow onion (from 1 small onion) 
1-2 garlic cloves, minced 
3 Tbsp. vegetable oil 
6 oz.-can of tomato paste (about ½ cup) 
½ cup apple cider vinegar 
½ cup (165 g) honey 
¼ cup Worcestershire sauce (I only had 2 Tbsp.) 
½ cup (120 g) smooth Dijon mustard 
¼ cup soy sauce 
½ cup (165 g) hoisin sauce (I only had ¼ cup) 
1 ½ tsp. ground cumin 
1 generous pinch of Korean pepper 
(mild chili powder and/or red pepper flakes, to taste) 

In a large saucepan on low heat, cook the onions and garlic in oil for 10 to 15 minutes, until the onions are translucent and soft, but not browned. Add the rest of the ingredients. Simmer uncovered, stirring occasionally, for 30 minutes. Use immediately or store in the fridge for up to a month (longer in the freezer).

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