American BBQ Sauce
Sweet, spicy, moreish BBQ sauce. The perfect BBQ Sauce should first be sweet, then a little tangy.
Servings: 2 litres of sauce
Ingredients
- 15 grams garlic butter Lurpak
- 1 medium shallot finely minced
- 50 grams dark brown muscovado sugar
- 570 ml Heinz Tomato Ketchup "It Has to Be Heinz"
- 300 grams treacle
- 1 teaspoon garlic salt
- 2 tablespoons dried parsley
- 1 tablespoon cayenne pepper
- 3 tablespoons red wine vinegar
Instructions
- In a large soup pot, melt the garlic butter on low.
- Add the shallot. Cover and let the shallot sweat on low for about 15 minutes. Check often to make sure it doesn't catch and burn.
- Add the dark brown sugar and stir until there are no lumps
- Constantly stir and add the rest of the ingredients one at a time to make sure they all stir in.
- Turn the heat up to medium and constantly stir.
- Taste - adjust treacle (sweet and smokey), brown sugar (sweet), cayenne pepper (heat), vinegar (tangy) - as needed.
- DO NOT BOIL. Cook sauce on medium for 20 or 30 minutes to thicken. The sauce should coat the back of a spoon.
- Let cool.
- Decant into sanitised Kilner Bottles and keep in fridge for up to a month (no chance it will last that long!)
