Barbecue Sauce

American

Saute to translucent, deglaze with 1/4 c water:

• 1 teaspoon canola oil
• 1/2 cup minced onion

Start heating in a saucepan while sauteing the onion:

• 1/4 cup cider vinegar
• 1/4 cup Worcestershire sauce
• 1 tablespoon hickory-flavored liquid smoke
• 1/2 tablespoon hot pepper sauce, or to taste
• 2 tablespoon fish sauce
• 1 (6 ounce) can tomato paste
• 1/4 cup Dijon mustard
• 2 cloves garlic, minced
• 1 beef bouillon cube
• 1/4 cup granular sucrolose sweetener
• 1/2 teaspoon salt

Combine and simmer for a little while

Directions

Heat oil in a large saucepan over medium heat, cook and stir until the onion is translucent, about 5 minutes. Mix beef bouillon cubes and water in a cup until cubes are softened and beginning to dissolve, and pour water and bouillon cubes into the saucepan. Bring to a simmer, stirring to dissolve the cubes. Mix in tomato paste, sucralose sweetener, Worcestershire sauce, Dijon mustard, liquid smoke flavoring, salt, cider vinegar, and hot pepper sauce. Stir until sweetener has dissolved.

Bring sauce to a simmer, reduce heat, and simmer until the flavors have blended, 25 to 30 minutes. Stir frequently. For best flavor, cover and refrigerate overnight. Store in refrigerator for up to 1 week.

Full Batch Ingredients

• 1 tablespoon canola oil
• 1 cup minced onion
• 2 cloves garlic, minced
• 2 beef bouillon cubes
• 1/2 cup hot water
• 3 (6 ounce) cans tomato paste
• 1 cup granular sucrolose sweetener (such as Splenda®)
• 3/4 cup Worcestershire sauce
• 3/4 cup Dijon mustard
• 3 tablespoons hickory-flavored liquid smoke
• 1 teaspoon salt
• 1/2 cup cider vinegar
• 1 tablespoon hot pepper sauce, or to taste