Homemade BBQ Sauce

4

February 19, 2010 by Flora Dawn

There is something so good about barbecue. The aroma of the meat and the sauce. I don’t let the rain stop me, I grill year round. I know there are some gluten free bbq sauces on the market, but I have just started making my own all the time. Homemade barbecue sauce is really quite simple to make, and tastes better than the bottled stuff. It is also very easy to adapt to your family’s taste and it is good on so many things. I usually make up batch and store leftovers in an airtight container in the refrigerator of freezer to use later.

I have always been a huge Emeril fan, but I especially enjoy his last few cookbooks. They are full of quick and flavorful recipes that are very kid-friendly. The following recipe is an adaption of  the Homemade BBQ Sauce in Emeril’s new cookbook Emeril at the Grill: A Cookbook for All Seasons.

My version of a gourmet burger, minus the bun, dripping with Homemade BBQ Sauce.

Homemade BBQ Sauce

  • 1 Tb oil
  • 1/4 cup chopped onion
  • 1 tb chopped garlic
  • 2 cups kechup
  • 1/4 cup dark brown sugar
  • 1/4 cup cider vinegar
  • 1/8 cup Worcestershire sauce
  • 1 TB red hot sauce, optional
  • 1 Tb yellow mustard
  • 1 tsp creole seasoning
  1. Heat oil in saucepan over med-high heat. Add the onion and cook until tender, about 4 minutes. Add garlic and cook for about 1 minute longer. Add all remaining ingredients and bring to a boil. Lower heat and simmer, stirring occasionally, until sauce has thickened and flavors have blended, about 15-20 minutes.
  2. Remove from heat and set aside to cool. *Any unused sauce can be stored in an airtight container and refrigerated for up to 2 weeks or frozen (I like to use a glass salad dressing or canning jar with lid).
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4 thoughts on “Homemade BBQ Sauce

  1. Haven says:

    I thought this might be helpful to other readers – you might want to double check that you have gluten free Worcestershire sauce to use for this recipe. The Lee & Perrins brand that I’ve always used (until now, of course) has Malt vinegar in it which is from Barley and is not gluten free.

  2. Haven says:

    Ah, that would explain it – I’m an American living in New Zealand, so we would probably get the same sauce recipes that Australia or the UK get. Bummer.

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