Wicked Basic BBQ Sauce
If you're making your first BBQ sauce, start here. It's sweet, a little tangy, a little smoky, and has that traditional tomato-base that most people enjoy.
Ingredients
- 1 cup Chicken Broth
- 1/2 Cup Heinz Tomato Ketchup
- 1/4 Cup Molasses
- 1 small Vidalia Onion rough chopped
- 1 stalk Celery (ends removed) sliced thin
- 1 Tbsp Grey Poupon Brown Mustard
- 1 tbsp Apple Cider Vinegar
- 2 tbsp Lea and Perrins Worcestershire Sauce
- 1 tsp Dark Chili powder
- 1 tbsp Caster Sugar
- 1 tsp Diamond crystal kosher salt
Instructions
- Take a small vidalia onion and rough chop it.
- Take a stalk of celery, remove the ends and then slice thin.
- To a pot add 1 tbsp of a neutral oil (I used olive oil).
- Add your sliced and chopped veg and cook until translucent and fragrant - roughly 5 minutes.
- Then add your other ingredients - whisk together until well combined.1 cup Chicken Broth, 1/2 Cup Heinz Tomato Ketchup, 1/4 Cup Molasses, 1 Tbsp Grey Poupon Brown Mustard, 1 tbsp Apple Cider Vinegar, 2 tbsp Lea and Perrins Worcestershire Sauce, 1 tbsp Caster Sugar, 1 tsp Diamond crystal kosher salt, 1 tsp Dark Chili powder
- Allow to simmer for 15 minutes - DO NOT BOIL. If you see "frothing" in the sauce, the heat is do high. If you see a light popping, you're good to go.Stir every minute or so.
- Once at your desired consistency, take a fine mesh sieve or similar strainer and remove the onions and celery.Optional: Leave the veg, allow the sauce to cool and then use an immersion blender to combine it.
- Transfer to a mason jar or similar storage container, allow to cool and then store in your refrigerator for later. Use within 2 weeks.
Notes
If you like more tang, add 1 tbsp of ACV.
If you like it sweeter, add 1 tbsp of Caster Sugar.
If you don't have caster sugar, use regular granulated white sugar.