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BBQ sauce, cooked Vol. II

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Ingredients for 4 servings:

  • 2 cup(s) ketchup (250 ml)
  • ½ cup brown sugar (50 g)
  • 1 tsp lemon zest, grated
  • 6 tbsp lemon juice
  • 2 tbsp beet syrup (sugar beet)
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked salt, hickory
  • 2 tsp mustard, very hot
  • 1 small onion(s)
  • some pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely chop the onion and add it to a saucepan with the remaining ingredients. Heat everything while stirring constantly. Then pour into clean, rinsed jam jars and seal. This quantity makes two jars. For my first sauce (in my profile), I used chili powder and garlic. This sauce has a slightly more lemony flavor and isn’t quite as spicy. The spicy mustard makes it spicy at first, but the mustard’s essential oils mean it doesn’t linger for long, like chili.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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