Barbecue Sauce: Difference between revisions
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[[Category:Recipes]] | [[Category:Recipes]] | ||
= | = SE Asian = | ||
These quantities are very ballpark. Adjust to taste. | |||
* 1/2 cup gochujang | |||
* 1/2 cup dijon mustard | |||
* 1 Tbsp fish sauce | |||
* 1 Tbsp sweetener | |||
* 1 Tbsp cider vinegar | |||
You could add more spices from there, but I like to keep it pretty simple as a base, which lets me fine tune it for each specific dish. | |||
Ginger is a really nice add-on, and bumping up the vinegar is nice. | |||
See [[SEAsianChickenStirFry]] | |||
= American = | |||
Saute to translucent, deglaze with 1/4 c water: | |||
* 1 teaspoon canola oil | * 1 teaspoon canola oil | ||
* 1/ | * 1/2 cup minced onion | ||
Start heating in a saucepan while sauteing the onion: | |||
* 1/4 cup cider vinegar | * 1/4 cup cider vinegar | ||
* 1/4 cup Worcestershire sauce | * 1/4 cup Worcestershire sauce | ||
* 1 | * 1 tablespoon hickory-flavored liquid smoke | ||
* 1/2 tablespoon hot pepper sauce, or to taste | * 1/2 tablespoon hot pepper sauce, or to taste | ||
* 2 tablespoon fish sauce | * 2 tablespoon fish sauce | ||
* 1 (6 ounce) | * 1 (6 ounce) can tomato paste | ||
* 1/4 cup Dijon mustard | * 1/4 cup Dijon mustard | ||
* 2 cloves garlic, minced | * 2 cloves garlic, minced | ||
* 1 beef bouillon | * 1 beef bouillon cube | ||
* 1/4 cup granular sucrolose sweetener | * 1/4 cup granular sucrolose sweetener | ||
* 1/2 teaspoon salt | * 1/2 teaspoon salt | ||
= Directions = | 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. | 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. | ||
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= Full Batch Ingredients = | == Full Batch Ingredients == | ||
* 1 tablespoon canola oil | * 1 tablespoon canola oil | ||
* 1 cup minced onion | * 1 cup minced onion | ||
Latest revision as of 13:38, 13 November 2023
SE Asian
These quantities are very ballpark. Adjust to taste.
- 1/2 cup gochujang
- 1/2 cup dijon mustard
- 1 Tbsp fish sauce
- 1 Tbsp sweetener
- 1 Tbsp cider vinegar
You could add more spices from there, but I like to keep it pretty simple as a base, which lets me fine tune it for each specific dish.
Ginger is a really nice add-on, and bumping up the vinegar is nice.
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