Texas-Style Barbecue Sauce
By America's Test KitchenPublished on January 27, 2013
Time
55 minutes, plus 20 minutes cooling
Yield
Serves 4 (Makes 1 3/4 cups)
Ingredients
2 tablespoons unsalted butter ¼ cup minced onion 1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)1 ½ teaspoons chili powder 2 cups tomato juice ¾ cup distilled white vinegar 2 tablespoons Worcestershire sauce ½ teaspoon powdered mustard mixed with 1 tablespoon water1 teaspoon minced chipotle chile in adobo 2 tablespoons molasses or dark molasses (not blackstrap)1 ½ teaspoons table salt ¼ teaspoon ground black pepper
Instructions
- Heat butter in small nonreactive saucepan over medium heat until foaming; add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add garlic and chili powder; cook, stirring constantly, until fragrant, about 20 seconds. Add tomato juice, 1/2 cup vinegar, Worcestershire sauce, mustard, chipotle, molasses, and salt; increase heat to high and bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce is slightly thickened and reduced to 1 1/2 cups, 30 to 40 minutes. Off heat, stir in pepper and remaining 1/4 cup vinegar. Cool to room temperature before serving. (Can be refrigerated in airtight container for up to 4 days; bring to room temperature before serving.)
Time
55 minutes, plus 20 minutes coolingYield
Serves 4 (Makes 1 3/4 cups)Ingredients
2 tablespoons unsalted butter
¼ cup minced onion
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
1 ½ teaspoons chili powder
2 cups tomato juice
¾ cup distilled white vinegar
2 tablespoons Worcestershire sauce
½ teaspoon powdered mustard mixed with 1 tablespoon water
1 teaspoon minced chipotle chile in adobo
2 tablespoons molasses or dark molasses (not blackstrap)
1 ½ teaspoons table salt
¼ teaspoon ground black pepper
Ingredients
2 tablespoons unsalted butter
¼ cup minced onion
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
1 ½ teaspoons chili powder
2 cups tomato juice
¾ cup distilled white vinegar
2 tablespoons Worcestershire sauce
½ teaspoon powdered mustard mixed with 1 tablespoon water
1 teaspoon minced chipotle chile in adobo
2 tablespoons molasses or dark molasses (not blackstrap)
1 ½ teaspoons table salt
¼ teaspoon ground black pepper
Ingredients
2 tablespoons unsalted butter
¼ cup minced onion
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
1 ½ teaspoons chili powder
2 cups tomato juice
¾ cup distilled white vinegar
2 tablespoons Worcestershire sauce
½ teaspoon powdered mustard mixed with 1 tablespoon water
1 teaspoon minced chipotle chile in adobo
2 tablespoons molasses or dark molasses (not blackstrap)
1 ½ teaspoons table salt
¼ teaspoon ground black pepper
Instructions
- Heat butter in small nonreactive saucepan over medium heat until foaming; add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add garlic and chili powder; cook, stirring constantly, until fragrant, about 20 seconds. Add tomato juice, 1/2 cup vinegar, Worcestershire sauce, mustard, chipotle, molasses, and salt; increase heat to high and bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce is slightly thickened and reduced to 1 1/2 cups, 30 to 40 minutes. Off heat, stir in pepper and remaining 1/4 cup vinegar. Cool to room temperature before serving. (Can be refrigerated in airtight container for up to 4 days; bring to room temperature before serving.)
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