Condiments/Sauces, Gluten Free and/or Paleo

Homemade Barbecue Sauce

August 19, 2011
I used to be afraid to make some items from scratch. 
Afraid that it was too hard. 
Afraid that it wouldn’t taste good. 
Afraid that I would be discouraged and wouldn’t want to try again.
The most common items were sauces and condiments.  Gravy, ketchup, vinaigrette – that kind of stuff.  But enough is enough. 
I tried ketchup first and it couldn’t be easier! 
Then gravy… Easy! 
Vinaigrette… Easy! 
Why was I so afraid?  I shouldn’t have been.  And ever since then I have no more fear.  No fear to make sauces and condiments.  And no fear to make anything from scratch.  
 
One of my favorite condiments to make from sauce is Barbecue Sauce.  Homemade barbecue sauce is far better than the store-bought kind.  The depth of flavor is amazing!  You can taste each ingredient that is added.  And what’s best is you know those ingredients that are in the sauce because you made it!
This barbecue sauce has great balance.  It has a slight sweet, yet tangy taste.  The consistency is thick, but not too dense.  The flavors are bold and not too spicy or overpowering.  All in all, a great barbecue sauce!

Homemade Barbecue Sauce
For Printable Recipe, Click here!


Makes: 4 cups

1 cup Chopped Onion (about 1 medium sized onion)
3 gloves of Garlic, Minced
1/4 cup Olive Oil
1 cup Tomato Paste (10 ounces)
1 cup Apple Cider Vinegar
1 cup Honey
1 cup Dijon Mustard
1 cup Hoisin Sauce
1/2 cup Worcestershire Sauce
1/2 cup Soy Sauce
1 tbsp. Chili Powder
1 tbsp. Cumin
1 tsp. Chili Flakes
1 tsp. Fresh Ground Black Pepper

In a large saucepan over medium heat, sauté the onions in the olive oil until tender, about 7-10 minutes. Add the garlic and sauté until they are just about to brown and the onions are translucent, about 5 minutes.

Add the tomato paste, apple cider vinegar, honey, dijon mustard, hoisin sauce, worcestershire sauce, soy sauce, chili powder, cumin, chili flakes, and pepper.  Lower the heat to low and let simmer, uncovered, for 30 minutes.

Be sure to occasionally stir the sauce so nothing sticks to the bottom and sides of the pan, and the ingredients are able to meld together. After 30 minutes have passed, taste the sauce and make sure the flavors have developed.  Add more spices if needed. I recommend not adding salt because some of the ingredients added already contain salt, however it is your preference.

This recipe makes a lot of barbecue sauce.  At first it seems as if it’s too much sauce, but it does reduce quite a bit while cooking.

When finished, pour the sauce into a glass jar and let cool uncovered for about 15 minutes. Cover and place in refrigerator until needed.  Alternatively, you can use the sauce immediately by marinating chicken in it, brushing it on chicken, or anything else you would like to do.  You can also serve it as a dipping sauce.

This barbecue sauce keeps for quite a while (just make sure it is stored in a sealed container in the refrigerator).  I still have this batch in my refrigerator that I made about 2 weeks ago. I kept the last batch for about 1 1/2 months and it was definitely still good!

Enjoy :)!

Recipe adapted from Barefoot Contessa.

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  • myfudo August 21, 2011 at 1:49 am

    I bet these sauce will surely ignite an appetizing bbq stuff.

  • Anonymous September 21, 2011 at 9:03 pm

    gonna use this as the base for a bbq chicken pizza

  • Joel Waren November 18, 2011 at 8:37 pm

    I stumbled upon your little corner of the interweb here and…nice! We are having an inter familial barbecue competition this weekend and I decided I wanted to go all from “scratch”. I had to make the hoisin sauce as well…not planned. The sesame oil kind of overpowered the hoisin, but once I combined it all together, the sauce turned out great. My family is too nice to say who brought the best BBQ [5 lbs of pulled pork with your sauce was eaten though:) ], but rest assured your recipe was disgustingly well received! Thanks again!!

  • Krissy's Creations November 19, 2011 at 6:47 am

    @Joel Waren
    Hi Joel! So happy that the BBQ was well received 🙂