I always find it exciting when I learn to make a common condiment at home. When it’s something I use a lot and always seem to run out of, like honey mustard, it’s even more satisfying.
Recently, I was going to be making ribs and I was out of BBQ sauce. Rather than making a trip to the store, I made a trip to the kitchen. It took a little tweaking but I’m happy with the result. And now I can use it to make BBQ chicken nachos!
The Anatomy of a BBQ Sauce
Most people are well aware that barbecue sauces vary by region and personal preference. There’s the thick smoky-sweet kind that originated in Kansas City and the thinner more vinegary kind from the Carolinas. More details here.
Most BBQ sauces contain tomato sauce (or ketchup), mustard, and vinegar as well as additional spices and sometimes something for sweetness. Mine is heavily tomato and applesauce-based. I add a decent amount of vinegar and balance it out with a range of spices. Some people use liquid smoke (a bottled smoky water substance) to achieve the smoky flavor of BBQ sauce, but I prefer to use smoked paprika.
The beauty of making your own is that you can customize it to fit your preference. My recipe doesn’t entirely fit into any one category. It’s pretty thick, a little bit sweet, a little bit spicy, and has a nice vinegar tang. I suggest making and tasting and adjusting until you get a sauce that you love.
Making Barbecue Sauce and Condiments at Home
I’ve switched to a lot of homemade condiments over the years. I’ve done it gradually, adding one here and one there. I think I would have been overwhelmed if I’d made the switch to homemade cold turkey. But since I added one at a time it’s become second nature to have a number in the fridge.
I think there are two really useful pieces of kitchen equipment to have for condiment making. The first is a good supply of pint-size mason jars with lids. They’re great for shaking, mixing, and storing. The second is an immersion blender (stick blender). This one has additional attachments so it’s perfect for pureeing, whisking, and chopping.
Here are some condiments I like to make:
-
Gochujang – essential for Korean cooking
- Mayonnaise
Homemade BBQ Sauce Recipe
Ingredients
- 15 oz tomato sauce
- 6 oz tomato paste
- 1 cup unsweetened applesauce
- ⅓ cup white vinegar (or apple cider vinegar)
- ¼ cup molasses
- ¼ cup maple syrup (or honey or other sweetener)
- 2 TBSP onion powder
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- 1½ tsp chili powder
- 1 TBSP smoked paprika
- 1 TBSP mustard (yellow or Dijon)
- 2 TBSP soy sauce (or coconut aminos + an additional 1 tsp salt)
- 3 TBSP Worcestershire sauce
- water (to thin, if desired)
Instructions
- In a medium saucepan, whisk together all the ingredients except for the water.
- Bring to a simmer over medium heat, whisking occasionally.
- Reduce the heat to low, cover, and simmer for about 15 minutes until flavors meld, whisking every couple of minutes.
- Let the sauce cool and store in the fridge.
- Add water to thin if necessary and use as you would any BBQ sauce.
Notes
Nutrition
Do you make your own barbecue sauce?
Can you can this sauce?? How long does it last in the freezer?
It will last about 6 months in the freezer, but once it’s thawed it shouldn’t be refrozen. You should be able to can the sauce in pints in a water bath for 20 minutes, but because this isn’t written as a canning recipe there might be spoilage. Typically its best to use a canning recipe from a reputable source.
Would I be able to can this? If yes, what would be the specs?
How long will this last in the fridge?
Thanks!
Quite a while. I have some that has been in the fridge for a month and it’s just fine. It’ll also freeze well.