Barbecue Sauce
By America's Test KitchenPublished on October 12, 2011
Time
50 minutes
Yield
Serves 4 to 6 (Makes 3 cups)
Ingredients
¼ cup vegetable oil 2 onions, chopped fine 2 garlic cloves, minced2 teaspoons chili powder ½ teaspoon cayenne pepper 2 cups ketchup 10 tablespoons molasses ¼ cup cider vinegar ¼ cup Worcestershire sauce ¼ cup Dijon mustard 2 teaspoons hot sauce
Before You Begin
This recipe was developed using relatively mild Frank's RedHot hot sauce.
Instructions
- Heat oil in large saucepan over medium heat until shimmering. Add onions and cook until softened, about 5 minutes. Stir in garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds.
- Add ketchup, molasses, vinegar, Worcestershire, mustard, and hot sauce and simmer, stirring occasionally, until sauce is thickened and reduced to 3 cups, about 30 minutes. (Sauce can be refrigerated for up to 1 week or frozen for up to 1 month.)
Time
50 minutesYield
Serves 4 to 6 (Makes 3 cups)Ingredients
Ingredients
Ingredients
Why This Recipe Works
We found that simmering the sauce on the stovetop concentrated the flavors and thickened the sauce. A little Worcestershire sauce provided rich, savory flavor and a combination of chili powder, cayenne pepper, and hot sauce provided just enough heat to register, but not so much that it overwhelmed the other flavors.
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