Barbecue sauce is one of the most versatile sauces out there — it can be served as a dipping sauce or a topping, brushed onto protein and vegetables during cooking, or stirred into beans and shredded meat after cooking.
Further contributing to its versatility is the fact that there are so many styles found throughout the United States, from sweet and tomatoey to thin and vinegary, to thick and creamy.
And while you can find plenty of bottled barbecue sauces, making your own is simple and provides a range of flavor and texture possibilities that taste worlds better than store-bought. Even with their basic ingredient lists, all of these sauces will give any food a boost of bold, tangy flavor.
CLASSIC BARBECUE SAUCE
Servings: 4-6 (Makes 2 cups)
Start to finish: 30 minutes
This sauce can be used on
just about anything. For a thinner, smoother texture, strain
the sauce after it has finished
1 tablespoon vegetable oil
1 onion, chopped fine
Salt and pepper
1 garlic clove, minced
1 teaspoon chili powder
1-1/4 cups ketchup
6 tablespoons molasses
3 tablespoons cider vinegar
2 tablespoons Worcestershire
2 tablespoons Dijon mustard
Heat oil in medium saucepan
over medium heat until shimmering. Add onion and pinch
salt and cook until onion is
softened, about 5 minutes. Stir
in garlic and chili powder and
cook until fragrant, about 30
Whisk in ketchup, molasses,
vinegar, Worcestershire, and
mustard. Bring sauce to simmer
and cook, stirring occasionally,
until thickened and reduced to
about 2 cups, about 25 minutes.
Season with salt and pepper to
taste. (Sauce can be refrigerated
for up to 4 days.)
Nutrition information per
serving: 154 calories; 21 calories
from fat; 2 g fat (0 g saturated; 0 g
trans fats); 0 mg cholesterol; 905
mg sodium; 35 g carbohydrate;
1 g fiber; 28 g sugar; 1 g protein.
For more recipes, cooking
tips and ingredient and product
reviews, visit the America’s Test
Kitchen website at www.
more recipes like Classic Barbecue Sauce in “Just Add Sauce.”