3 servings

35 minutes

64 kcal

5 /5 (1 )

Barbecue is a common name for sauces that are usually served with meat cooked on a grill or open fire. There are a lot of recipes for this sauce, but the main ingredients are tomato paste, onions, as well as various spices and spices.

Spicy, sweet and sour sauce, combined with paprika and tomatoes, is ideal for ribs, steaks, wings or steaks. With barbecue sauce, any dish will turn out more tasty and juicy.

Classic barbecue sauce recipe

Inventory: board, saucepan, knife, spatula, gravy boat.

Ingredients

Step by step cooking

1. We take 30 g of onions and finely chop with a knife. First you need to cut the onion in half, then make thin cuts along and chop very finely. Chop the onion in quick motions. At the same time, make sure that the tip of the knife is always on the board, and only the middle part of the knife cuts.
   
   
2. We send the onion to a saucepan and pour 55 ml of apple cider vinegar and the same amount of Worcestershire sauce into it.

   If you don't have Worcestershire sauce, substitute balsamic vinegar for it.

   
   
   
3. Add 35 g each of honey and Dijon mustard. Honey is best used liquid, good quality.
   
   
4. Rash 1/3 tsp. dried ginger and the same amount of dried garlic and ground paprika.
   
   
5. Add 55 g of cane sugar. The classic recipe uses molasses - black molasses, but I replaced it with cane sugar.
   
   
6. Pour 110 ml of clean water into a saucepan.
   
   
7. Then we spread 550 g of mashed tomatoes there. You can also use tomato sauce. home cooking or pasta.
   
   
8. Mix everything and cook on low heat for 25 minutes. Do not forget to constantly stir the sauce with a spatula.
   
   

Ready-made barbecue sauce can be stored in the refrigerator for up to 10 days. It pairs well with fried meat, chicken or grilled vegetables. I usually serve this sauce with chicken lids or ribs - it's incredibly tasty.

Classic BBQ Sauce Video Recipe

I suggest watching a video on how easy it is to prepare barbecue sauce.

Barbecue Sauce Recipe with Orange Juice and Lemongrass

Cooking time- 40 minutes.
Servings – 3-4.
Calories per 100 g- 84 kcal.
Inventory: board, knife, cast iron pan, spatula, sieve.

Ingredients

Step by step cooking

1. Peel and chop 280 g shallots.
   
   
2. Finely chop 20 g of garlic.
   
   
3. We take 20 g of lemongrass and also finely chop.

   In order for it to give all its flavor, it is better to remove the top layer from the lemongrass sticks, and crush the stems themselves a little.

   
   
   
4. Very finely chop 30 g of ginger root. You don't need to clean it.
   
   
5. Squeeze juice from oranges or use already prepared. We need 110 ml of juice.
   
   
6. In a cast iron pan, heat 28-30 ml of olive oil and add the onion there. It must be fried over medium heat until dark golden brown.
   
   
7. Then add the garlic and fry for another 2 minutes.
   
   
8. Next, pour orange juice into a saucepan and add 65 g of brown sugar. Stir the contents of the pan and simmer for another 2 minutes.
   
   
9. Then add 25 g of honey, chopped ginger and lemongrass.
   
   
10. Stir and add 20 g of mustard and 30 ml of Worcestershire sauce.
    
    
11. Then pour 45 ml of apple or wine vinegar into the pan.
    
    
12. Mix everything again and add 140 g of tomato paste and 650 g of mashed tomatoes.
    
    
13. Mix well and simmer over low heat for 20 minutes.
    
    
14. After that, add salt to taste and rub the sauce through a sieve to get a smooth, homogeneous mass.

    Did you know? If you want to make the sauce ahead of time, place it in a clean glass dish. It can be stored in the refrigerator for a whole week, and in the freezer - up to 6 months.

    
    
    

BBQ sauce is very versatile. It can be eaten with steaks, added to sandwiches or burgers, and also served with grilled meat.

Orange Juice Barbecue Sauce Video Recipe

Liquid Smoke Smokeless BBQ Sauce Recipe

Cooking time- 45 minutes.
Servings – 3.
Calories per 100 g- 147 kcal.
Inventory: knife, cutting board, heavy-bottomed saucepan, spatula, foil, charcoal, mortar.

Ingredients

How to make smoked barbecue sauce at home

1. Very finely chop 55 g of onion and 6-7 cloves of garlic.
   
   
2. Pour 25 ml of vegetable oil into a saucepan with a thick bottom and heat it over medium heat.
   
   
3. Then we send chopped onion with garlic there and fry until soft on medium heat.
   
   
4. While the onion is frying, prepare the spices. We spread 5 g of coriander and cumin in a mortar, and then grind them into powder.
   
   
5. We send 280 g of tomato paste to the pan with onions. It can be replaced with homemade tomato puree or mashed tomatoes.
   
   
6. Lightly fry tomato paste with onions, and then add 60 ml of apple cider vinegar.
   
   
7. Pour 90 g of sugar and mix the mass until smooth.
   
   
8. We also add 7 g of ground paprika and chopped coriander along with cumin.
   
   
9. Next, pour 10 g of dry mustard and add 50 ml of Worcester sauce.
   
   
10. We stir everything, salt and dilute the sauce a little with water to the desired consistency. I needed about 70 ml.
    
    
11. At the very end of cooking, add 20 g of liquid honey.
    
    
12. Bring it to a boil and turn it off.
    
    
13. To give the sauce a smoked flavor, use foil and a few pieces charcoal. We fold the foil in eight layers and make a small depression in the center. Then we lay out some smoldering charcoal there.
    
    
14. Drizzle them with the remaining vegetable oil.
    
    
15. When the coals begin to smoke, cover the pot tightly with foil and close the lid. Leave the sauce for about 20 minutes so that it is well smoked.
    
    
16. Serve the finished sauce with meat or poultry. It will give the dish even more juiciness and spice.
    
    
    

Video recipe for making BBQ sauce without liquid smoke

How to cook smoked sauce at home, you can watch the video.

Barbecue is not only a way of cooking meat, fish and vegetables on an open fire, but also an excellent product that is difficult to confuse even with barbecue. And yet, despite the fact that the aroma and taste of meat are sufficient on their own, the sauce will be a great addition. It can be a classic combination of tomato sauce, garlic and spices, or an exotic product based on avocado, paprika and orange slices. You can try several recipes to find your perfect one, and we, in turn, will tell you how to make barbecue sauce.

Origin story

It is believed that for the first time the classic combination of products was used only in the 20th century to season pork, chicken, ribs and even vegetables with it. But in fact, the barbecue sauce recipe goes much deeper than that. The first mention of a sauce with a similar set of ingredients occurs in the history of the formation of colonies. So, for the first time Espagnole sauce was brought by Columbus in the 15th century. And subsequently, in most gastronomic books in France, England and even Germany, there is a mention of this product.

But the sauce really gained popular popularity only in the middle of the 20th century, when George Stephen, a welder from Chicago, proposed the original design of a grilled boiler. Subsequently, he founded the world famous company Weber Stephen Products LLC. It was at this moment that a literally revolution in cooking took place, and barbecue, hand in hand with the sauce of the same name, began its victorious procession.

Variety of sauces and marinades

Barbecue (BBQ) for an American, what is barbecue for us. This is the same obligatory attribute of holidays and weekends, a similar preparation with marinating meat, buying coal and strong drinks.

Below we will give several recipes for barbecue sauce - classic, mustard, with mayonnaise, icing, white, etc. The recipe in each case is not mandatory, you can add or subtract ingredients to taste, experimenting with taste and aroma. You can, of course, eat just meat, if it is marinated correctly, this is almost a masterpiece. But that's just the point, that almost. But the sauce will add spice to the dish and complete the flavor canvas.

If ketchup is indicated in the recipe, it is better to use it, and not tomato paste, then the taste will be predictable. Tomato paste should also not be replaced with ketchup, otherwise you risk salting or peppering the dish.

Mustard should be chosen strictly according to your taste preferences. If you like it hot, it makes sense to use Russian spicy, if you prefer a mild taste without tears and a blazing flame from the inside, choose Dijon, it is the most tender of the entire line.

The acidity of table vinegar depends on the percentage. 6% - the weakest, 40% - vinegar essence, which, in principle, is not used in the preparation of such dishes (very rarely in rolling). The average is 6% concentration.

Even if the recipe does not specify sugar, it is advisable to add it at the tip of a knife. This is a natural flavor enhancer that will most fully reveal the bouquet. Brown sugar works best with this, but you can get by with white sugar if you don't have it.

Many sauces are added " liquid smoke"- this is a liquid flavor, less often sold in powder form, which adds a smoked taste to the finished dish.

Classic tomato sauce

• tomato sauce - 200 gr.;
• tomato paste - 150 gr.;
• finely chopped onion- 1 tbsp.;
• sugar - 1.5 tablespoons;
• vinegar - 1.5 tablespoons;
• olive or vegetable oil- 1.5 tablespoons;

Cooking method:

Fry the onion in olive or vegetable oil until it becomes transparent, but do not bring it to the point where it starts to fry. Add all the ingredients according to the list, cover with a lid and simmer for 15-20 minutes over low heat.

Tomato for ribs

• ketchup is not spicy - 400 ml;
• tomato paste - 2 tablespoons;
• water - 400 ml;
• finely chopped onion - 50-70 gr.;
• sugar - 2 tablespoons;
• apple cider vinegar - 1 tbsp;
• olive or vegetable oil - 2 tablespoons;
• chopped garlic - 2-3 cloves;
• Worcestershire sauce - a little less than a tablespoon;
• dry mustard - 1 tsp without a slide;
• Cayenne pepper- 1 tsp without a slide;
• liquid smoke - 1.5 tsp

Cooking method:

Put onion, ketchup, tomato paste, water into a blender, twist everything into homogeneous mass. Heat in a saucepan to 50-60 degrees (it feels hot), add all the ingredients according to the list, cover with a lid and boil for 15-20 minutes over low heat.

Mustard for pork

• Russian or Dijon mustard - 400 ml;
• sugar - 2 tablespoons;
• balsamic vinegar - 100 ml;
• butter - 2 tbsp;
• lemon juice - 1.5 tsp;
• Worcestershire sauce - a little less than a tablespoon;
• red ground pepper - 1 tsp without a slide.

Cooking method:

Put all the ingredients in a heat-resistant container, mix with a wooden spoon, bring to a boil and leave to simmer under the lid over medium heat for a quarter of an hour.

Mustard "Big Dady" for smoked ribs, wings and chicken tobacco

• Russian or Dijon mustard - 200 ml;
• sugar - 100 gr.;
• apple cider vinegar - 150 ml;
• water - 50 ml;
• ground chili pepper - 1.5 tablespoons;
• ground black pepper - 1 tsp;
• ground white pepper - 1 tsp;
• cayenne pepper - on the tip of a knife,
• soy sauce- 1 tsp,
• butter - 2 tbsp,
• "liquid smoke" - 1 tbsp.

Cooking method:

Add all ingredients except butter, flavoring and soy sauce, into a heat-resistant container, mix with a wooden spoon, bring to a boil and leave to simmer under a lid over low heat for half an hour. Add all the rest and again on a slow fire for another 10 minutes.

Glaze «Black Daniel» for smoked ribs and wings

• whiskey - 200 ml;
• ketchup - 200 ml;
• sugar - 100 gr.;
• table vinegar- 2 tablespoons;
• lemon juice - 1 tsp;
• Worcestershire sauce - 1.5 tsp;
• chopped garlic - 3-4 cloves;
• dry mustard - 1 tsp,
• salt, pepper - 1 tsp each without a slide.

Cooking method:

Put everything in a heat-resistant container, mix with a wooden spoon, bring to a boil and leave on low heat for 20-25 minutes. Cool, transfer to a jar with a screw cap or container and refrigerate for 3-4 days. Add already in ready meal. Do not use on fire, flashes instantly. Children, for obvious reasons, are not allowed to try this sauce.

White "Alabama"

• mayonnaise - 400 ml;
• Apple vinegar- 200 ml;
• lemon juice - 40 ml;
• ground black pepper - 2 tablespoons;
• cayenne pepper - 0.5 tsp;
• salt - 1 tsp

Cooking method:

Mix everything with a mixer, transfer to a resealable container and leave for at least 8 hours, preferably all night. Be sure to stir before using as it separates quickly. Often it is used as a marinade, barbecue for chicken and ribs is considered especially successful.

mango frosting

• mango puree - 200 gr.;
• apricot or peach puree - 2 tablespoons;
• lemon or lime juice - 3 tablespoons;
• honey - 3 tablespoons;
• small pepper light;
• ginger, grated on a fine grater - 1 tsp;
• cumin and cinnamon - 1 tsp each

Cooking method:

First, remove the seeds from the pepper and cut into small pieces. Then put everything in a frying pan or pan with non-stick coating, bring to a boil and leave to simmer under the lid for a quarter of an hour. Once the sauce starts to thicken, turn off the heat. Eat chilled.

Barbecue marinade is not used to pre-prepare the meat, unlike kebabs. Usually they are poured over meat or fish during the cooking process, but only do it carefully, since sugar is necessarily added to the marinade.

It is not difficult to prepare barbecue sauce, it is almost always based on one component - tomatoes (in the form of tomato paste, juice or ketchup). As additives, you can use paprika, chili and various types of pepper, as well as mustard, soy and rice sauce, vinegar, honey and sugar. With such a wide selection of ingredients, every cook can create a recipe to their liking.

The original barbecue sauce is an increasingly frequent choice of people who are going to cook barbecue, grilled meat or even regular cutlets. This sauce, for the production of which is chosen classic recipe with a combination of tomatoes and tomato paste, it will complement the meat with its taste and aroma and make it more juicy and rich.

Ingredients:

• tomato paste - 50 ml;
• tomato puree - 400 gr.;
• onion - 1 pc.;
• garlic - 2-3 teeth;
• oil (olive) - 30 ml;
• mustard (powder) - 1 tsp;
• vinegar (apple, 6%) - 2 tbsp. l.;
• cane sugar - 2 tsp;
• water - 120 ml;
• Worcestershire sauce - 1 tbsp. l.;
• hot red pepper (ground) - on the tip of a knife.

Peel and finely chop the onion, do the same with garlic, then fry everything together until soft and transparent in oil over low heat (this will take no more than 5 minutes). Next, tomato paste is added to the onion-garlic frying, the mixture is brought to a boil.

At this time, you can do the following: in a separate container, mix mustard with sugar, if necessary, add salt, carefully pour vinegar and Worcester sauce into the composition, put tomato puree and pepper. After thorough mixing, the components are introduced into the boiling tomato sauce and boiled over medium heat for 10-15 minutes. Ready barbecue can be cooled and stored in the refrigerator.

Interesting! Worcester (aka Worcestershire, Worcester and Worcester - depending on pronunciation) sauce, which gives homemade barbecue a unique taste, has from 20 to 40 components in its composition. Among them are onions, garlic, ginger, lemon juice, anchovies, several types of pepper, tarragon extract, nutmeg, curry and celery.

Ingredients for Spicy BBQ Sauce

Classic barbecue cooking allows you to create a sauce that suits the needs of the whole family. If someone likes a spicier version, you can cook a spicy composition with an exquisite spicy note.

Ingredients:

• onions - 2 pcs.;
• garlic - 2-3 teeth;
• lemon juice - 100 ml;
• chili pepper - 2 pcs.;
• mustard (ground) - 1 tsp;
• ketchup or tomato paste - 200 gr.;
• Tobasco sauce or chili sauce - 1 tbsp. l.;
• peppers (black and red, ground) - a pinch each;
• sugar (brown, cane) - 1 tsp;
• salt - to taste;
• olive oil);
• water - 150 ml.

Cut the onion and garlic and sauté in hot oil in a frying pan, gradually adding ketchup, sauces, lemon juice, mustard, sugar and seasonings. If the mixture is too thick, it can be slightly diluted with water. When the composition boils, chopped chili peppers are added to it, after which the sauce should be boiled for 15-20 minutes with constant stirring. Ready barbecue should be well cooled before use.

Read also: Tartar sauce - 8 recipes at home

Whiskey Sauce Jack Daniels

The addition of alcohol at the stage of preparation of many dishes makes the final result more refined and savory. Tabasco sauce with an infusion of such a component as Jack Daniels whiskey will not only receive unusual taste, but will also bring it to the dishes with which it will be used.

Ingredients:

• garlic - 1-2 heads;
• onion - 1 pc.;
• sugar (brown) - 600 gr.;
• pineapple juice - 500 ml;
• pineapple - 100 gr.;
• soy sauce and teriyaki sauce - 2 tbsp. l.;
• lemon juice - 6 tbsp. l.;
• whiskey - 2 tbsp. l.;
• water - 150 ml;
• hot cayenne pepper - ½ tsp

Wash the garlic, brush with olive oil, wrap in foil and bake in the oven for 50 minutes at 160⁰C. In a saucepan, combine water, lemon and pineapple juice, sauces, add salt and sugar. When the mixture boils, it can be left on low heat for 5-10 minutes, after which finely chopped pineapple, chopped onion and peeled baked garlic are added to the saucepan.

After 40-45 minutes of gentle boiling with occasional stirring, when the sauce is reduced by half in volume, Jack Daniels whiskey can be added to it and boiled until the alcohol evaporates. Then the composition is removed from the fire and cools before serving with fried ribs, grilled meat, hamburgers or classic barbecue.

tomato barbecue

Many barbecue sauce recipes call for ingredients such as tobasco, chili, Worcestershire or teriyaki sauces. Of course, these products can be found on store shelves, but it is most convenient to prepare a delicious tomato composition from what is always in any kitchen.

Ingredients:

• tomato paste - 500 gr.;
• honey (melted) - 2 tbsp. l.;
• mustard (Dijon beans) - 2 tbsp. l.;
• onion - 1 pc.;
• sugar (cane) - 100 gr.;
• ginger (dried) - ½ tsp;
• paprika (dried) - 1 tsp;
• garlic - 3 teeth;
• water - 150 ml;
• starch - 1 tbsp. l.

Peel and finely chop the onion, put in melted butter in a saucepan, add tomato paste, honey and mustard, garlic, add ginger and paprika, pour in water. In the mixture, boiled over low heat with frequent stirring for about 30 minutes, starch can be added to increase the density, and then heated for another 3-5 minutes. Best served ready sauce chilled to the table.

Read also: Krasnodar sauce - 5 homemade recipes

Mustard Barbecue Sauce

For meat - ketchup, and this is an indisputable truth, but there are people who are not too fond of tomatoes and their derivatives. For such gourmets, we can recommend mustard barbecue - the sauce is very tasty, but with completely different accents. Ingredients:

• mustard (liquid) - 3 tbsp. l.;
• vinegar (apple) - 350 ml;
• sugar (brown) - 150 gr.;
• peppers (ground white, red, black) - 1/3 tsp each;
• hot red pepper - 2 pcs.;
• butter - 2 tbsp. l.

Sugar must be diluted by mixing with vinegar, mustard and a mixture of ground peppers, as well as finely chopped hot. When the mixture boils, it will need to be boiled for 10 minutes over low heat, then removed from the stove, put the butter. To taste, soy sauce can be poured into the finished product.

Advice! You can use regular, French and Dijon mustard in grains to prepare this type of barbecue. This combination will add even more piquancy to the sauce.

Cooking sweet and sour sauce

If you're ready for a BBQ (or more conventional kebab) and store-bought gravies aren't that exciting, but you don't have too much time to prep, think about quick homemade sauces. For example, you can create a delicious and fragrant sweet and sour barbecue sauce in a short time.

Ingredients:

• tomato juice - 250 ml;
• sugar (cane) - 4 tbsp. l.;
• vinegars (wine and apple) - 2 tbsp. l.;
• soy sauce - 4 tbsp. l.;
• red pepper (ground) - 1 tsp;
• butter (butter) - 2 tbsp. l.

Garlic must be squeezed through a press, mixed with tomato juice, boil in a saucepan, then reduce the heat to a minimum and add sugar, vinegars and soy sauce. This is followed by the addition of seasonings, if desired - finely chopped greens. Cook the mixture for 7-10 minutes, then it can be supplemented with butter and removed from the stove.

Another way to make sweet and sour barbecue sauce is quick cold recipe with the following ingredients:

• ketchup - 200 gr.;
• sugar - 4 tbsp. l.;
• vinegar (apple) - 4 tbsp. l.;
• hot pepper (flakes) - ½ tsp.
• sesame oil - 1 tbsp. l.

Ketchup must be combined with sugar, mixed with vinegar and oil, add pepper (and, if desired, other seasonings to taste). The mixture should be well whipped with a whisk, after which it can be served at the table.

Barbecue sauce for ribs

Properly prepared barbecue sauce for ribs, which will be grilled or grilled, will make the meat unusually spicy. Everyone, without exception, will enjoy the pleasant sweet-spicy taste and appetizing brownish crust of the finished product. Ingredients:

• ribs (pork) - 9 pcs.;
• soy sauce - 3 tbsp. l.;
• honey (melted) - 1 tsp;
• garlic - 2-3 teeth;
• sugar (brown) - 1 tsp;
• coriander - a pinch;
• starch - 1 tbsp. l.;
• oil (olive) - 100 ml;
• lemon juice - 2 tbsp. l.;
• orange - 1 pc.;
• rice vinegar - 3 tbsp. l.;
• cayenne pepper - ½ tsp;
• salt, red and black pepper - to taste.

Cut the ribs, rinse and dry with a towel, marinate them overnight in soy sauce, olive oil, lemon juice, coriander with pepper and salt. For barbecue sauce the next day, you need to combine the juice squeezed from the orange and its zest, honey, rice vinegar, squeezed garlic, sugar, salt and pepper in a saucepan, boil, without boiling, for 15 minutes.

American barbecue is an analogue of our barbecue, or sausage, fried over a fire. We go to nature, and the Americans are located on a neatly trimmed lawn near the house. They use barbecue sauce, and we use the ketchup we like. And it doesn’t matter how the meal is arranged, the main thing is that everyone enjoys it.

In the US, barbecue sauce has become a warm home tradition. Some families carefully guard their recipe, and pass it on from generation to generation only to close people. but classic version gravy is quite affordable and widely known, thanks to the McDonald's chain of restaurants. Catering, who came to us from America, introduced us not only to burgers and hamburgers, but also to various barbecue sauces.

The dish does not have a single taste and composition. The housewives themselves decide which ingredient will be included in their recipe. Professional chefs never stop experimenting. As a result, it turns out that the composition of barbecue sauce depends on the basic version of the gravy, which can be mustard, vinegar or tomato.

Composition and number of calories

Calculating calories in a dish is useful for the figure. Considering that barbecue sauce is widespread, and it is used everywhere, let's try and calculate its calorie content. Let's take a classic recipe for research (as in McDonald's). According to the cooking technology adopted there, we get the following indicators:

We get that barbecue sauce calorie content is 99 kcal per 100 grams. Naturally, each base has its own indicators, and they depend on its composition. In some recipes, it reaches 166 kcal.

If we consider the components that are included in the barbecue sauce, then we can say that it contains vitamins and useful trace elements, but with a small share of occurrence. Vitamin C, beta-carotene, iron, calcium, magnesium, choline, vitamin E - this is a list of the main substances present in barbecue sauce, like in McDonald's.

We do not strive to exactly repeat the sauce preparation technology of a well-known catering brand, but we can easily prepare a barbecue sauce version in at home with the same delicious taste. It is possible that once you have prepared it, you will create your own based on it. family recipe and it will become a pleasant tradition in your family.

bbq sauce recipe for home

Let's take a closer look at how you can make tomato-based barbecue sauce. We will have to stock up:

• tomatoes (fleshy) - 500 grams;
• bell pepper - 400 grams;
• soy sauce - 3 tbsp. a spoon;
• garlic - 3-4 cloves;
• honey - 3 teaspoons;
• hot sauce - 1 teaspoon;
• half a lemon;
• black pepper - ½ teaspoon;
• nutmeg- ½ teaspoon;
• cardamom - 1/ teaspoon;
• salt - ½ teaspoon;
• cloves - ½ teaspoon;
• cinnamon - ¼ teaspoon.

Cooking order:

1. Tomatoes and bell pepper rinse with water, put in a deep heat-resistant dish, turn on the oven, heating to 180 degrees, and bake for 30-40 minutes.
2. Remove the cooked vegetables from the oven and set aside.
3. Peel the garlic cloves.
4. If the vegetables have cooled, remove the skin from them, remove the seeds, put them in a blender bowl. We also send garlic cloves there. Using an immersion blender, we turn our ingredients into a smooth puree.
5. Squeeze juice from half a lemon. We send it to puree, add spicy sauce, soy sauce, honey. We mix the ingredients.
6. We introduce all the spices into the puree, stir again.
7. We lay out the gravy in clean jars and put it in the refrigerator so that it is infused. In 5-6 hours, spices, vegetables, seasonings will merge their flavors, and we will get a spicy, with a delicate texture, fragrant gravy.

We spent 1.5 hours preparing the gravy, we waited another 6 hours for it to be saturated with flavor notes, but, believe me, this gravy is ideal for a hot barbecue in nature. Your friends and family will get real culinary pleasure from this homemade sauce.

Recipe for dressing chicken wings

Very often, barbecues are made from chicken wings and pork ribs, and, of course, they are served with an appetizing gravy. Let's get acquainted with the recipe for barbecue sauce for wings. Let's take following products:

• ketchup or tomato sauce to your taste - 200 grams;
• honey - 5 tablespoons;
• wine vinegar - 5 tablespoons;
• ground pepper - a pinch;
• dried ground garlic, paprika, onion, saffron, herbs - half a teaspoon of each ingredient;
• salt - ½ teaspoon;
• hot sauce - 1 teaspoon.

Step by step cooking:

1. Take a saucepan, pour ketchup into it, add honey and vinegar to it. Put it on the stove, turn it on medium fire, wait for the mixture to boil.
2. Add hot sauce and salt to the boiling mass.
3. Reduce the heat, add the spices, stir and simmer the gravy for about 30 minutes.
4. Turn off the fire, remove the saucepan from the stove, cool. We water the wings.

Mustard BBQ Sauce

We have prepared this recipe for those who are not impressed by the tomato barbecue and want originality. The mustard version of the gravy has beautiful spicy notes, softened with butter and colored with a sweet component. For gravy, take:

• mustard (without additives and flavorings) - 1 cup;
• apple cider vinegar - 0.5 cups;
• white sugar - 0.5 cups;
• brown sugar - 1 heaping tablespoon;
• black and white pepper (ground) - 1 teaspoon each;
• chili pepper (ground) - 2 tablespoons;
• cayenne pepper - on the tip of a knife;
• soy sauce - ½ teaspoon;
• butter - 50 grams.

Cooking:

1. With an impressive list of ingredients, preparing gravy is very simple. We take a small saucepan, lay all the ingredients in it, except for soy sauce and butter. Cook over low heat for 30 minutes, stirring regularly.
2. Then we introduce oil and soy sauce into the boiled mixture, continue to simmer for another 10 minutes. Can be served hot and cold.

As we already mentioned, experimenting with the composition of barbecue sauces is not forbidden. By changing the proportions, adding or removing ingredients, strive to ensure that the taste of the gravy logically complements or correctly sets off the flavoring richness of the main dish. Chicken loves garlic and tomatoes, and for beef, peppers and onions are preferable. For sausages, any composition of gravy is suitable, the main thing is that you like their combination.

Barbecue sauce comes from North America, as does the concept of "barbecue", meaning a method of preparation. meat dishes on the grill, barbecue, campfire, as well as a party where all this is eaten. In such a wonderful business, barbecue sauce occupies a crucial place. In addition to its intended purpose, the sauce is also used as a marinade for meat or glaze to give a golden, appetizing crust to the finished dish.

Sauce recipes vary, we can say that each family has its own, but there is something that makes a certain combination of products barbecue sauce, and not free interpretations of the topic. So, the basis is ketchup and thick tomato puree(paste), with the obligatory inclusion of a sweet taste in the form of sugar, honey or maple syrup. In addition, the sauce has a spicy note, a spicy note, and a sour note.

The recipe for the proposed barbecue sauce is simple, the barbecue turns out to be quite spicy, with a barely perceptible sourness. It can be supplemented with additives other than those indicated, and liquid smoke should be used to give a light smoked flavor.

Preparation time: 20 minutes / Yield: about 500 ml

Ingredients

• neutral ketchup 300 g
• tomato paste 100 g
• bulb 1 piece
• vegetable oil 2 tbsp. l.
• honey 1 tbsp. l.
• sugar 1 tbsp. l.
• mustard, grains 1 tbsp. l.
• dried garlic 1 tsp
• chili pepper, flakes 0.5 tsp.
• apple cider vinegar 50 ml
• Worcestershire sauce 15 ml
• salt, pepper to taste

Cooking

Peel the onion and chop finely.



Heat vegetable oil in a small saucepan and fry the onion in it, stirring, over low heat. Cook the onion until translucent.



Mix mustard with chili pepper and crush the mixture in a mortar.



Add the spice mixture to the onion.



Stir the mass, then add sugar, honey and tomato paste to it.



Then add ketchup to the sauce. Now you need to evaporate the sauce a little over minimal heat so that it thickens a little.



Pour in the apple cider vinegar and also the Worcestershire sauce.



Punch the sauce with a blender to achieve smoothness and uniformity by chopping up the onion pieces in the barbecue sauce.



Spicy, fragrant barbecue sauce is ready!

It is more convenient to use such a sauce as a glaze if you dilute it a little with orange or apple juice- be sure to try it.