Home barbecue sauce – Budget bytes

It is the grilled season, so it is natural that I do my own homemade barbecue sauce! This sweet, smoked and tangy sauce only takes minutes to make and will take your summer grills to new heights of dust delights. Although the manufacture of your own barbecue sauce is not much cheaper than buying a bottled sauce, I love it for its deep and rich flavor, the fact that I can do it on request (instead of having another bottle of sauce half used in my refrigerator), and because I can control Each ingredient It goes.

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“I did that like … I worry when I tasted it” raw “before putting it on the stove. After 5 minutes to simmer, it was completely delicious! I continued to come back for more spoonfuls! Thank you for another great recipe.”

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Easy recipe for homemade barbecue sauce

I have a problem of chronic condiments. I tend to have too many bottles of condiments half used in my refrigerator, so when I can make a homemade sauce with pantry staples, I am ready. It is not always cheaper, but the fact that I can use what I already have on hand instead of buying something new is in itself an advantage. In addition, there are no thickness mysteries, emulsifiers or sweeteners in my recipe for barbecue sauce … which is always a winner.

Home barbecue sauce

This sweet, tangy and rich homemade homemade barbecue sauce only takes minutes to do, does not use bottled ketchup and is ideal for more than grills!Step -by -step photos can be seen under the recipe card.

• 8 Oz. tomato sauce ($ 0.56 *)
• 2 Tablespoon Tomato paste ($ 0.18)
• 2 Tablespoon apple cider vinegar ($ 0.07)
• 2 Tablespoon brown off ($ 0.06)
• 2 Tablespoon molasses ($ 0.36 **)
• 1/2 Tablespoon Dijon Mustard ($ 0.02)
• 1 teaspoon Worcestershire sauce ($ 0.02)
• 1 teaspoon Smoked paprika ($ 0.10)
• 1/4 teaspoon garlic powder ($ 0.02)
• 1/4 teaspoon onion powder ($ 0.02)
• 1/8 teaspoon cayenne pepper ($ 0.01 ***)
• black pepper (freshly cracked, (about 10 cranks from a pepper mill) $ 0.02)
• salt (to taste, $ 0.02)

• Mix all the ingredients with the exception of salt in a small sauce. Stir and heat over medium heat, allowing it to move slightly.

• Cook the sauce and simmer slightly, stirring often, for five minutes. Taste the sauce and add salt if necessary (I haven’t added).

See how we calculate the recipe costs here.

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• Measure cups

• Small roasting

* In the United States, tomato sauce is baked puree tomatoes with a little salt (and sometimes a little bit of garlic or onion powder). The closest thing would have passed in other countries.
**No black strap molasses. I used Grandmother’s molasseswhich is a Light and non -ultra -utility melasse. If you do not have a molasses, you can increase the amount of brown sugar used, but the flavor of the sauce will not be as rich or as deep.
*** I want a spicy barbecue sauce? Try to double the cayenne or adding a touch of sriracha sauce.

Calories: 83.93kcalCarbohydrates: 19.78gProtein: 1.23gFat: 0.25gSodium: 521.93MGFiber: 1.28g

Read our full nutritional warning here.

How to take pictures of homemade barbecue sauce step by step

Combine the ingredients: This sauce is so ridiculously easy to do. Simply combine all the ingredients, less salt, in a small jar of sauce: 8 oz. Tomato sauce, 2 tablespoons of tomato paste, 2 tablespoons of apple cider vinegar, 2 tablespoons of brown sugar, 2 tablespoons of molasses, 1/2 tablespoon of Dijon mustard, 1 tsp. Tea. (It’s ice on the tomato paste, I had saved in the freezer.)

Simmer: Stir and heat the ingredients in the pan over medium heat. Let the sauce start to simmer slightly, then keep stirring and cook for about five minutes. Be sure to stir often. After simmering for about five minutes, give it a taste and add salt if necessary (I have not added salt). And that’s it! The sauce is ready to use.

How to use your homemade barbecue sauce

If you are a barbecue fan, you know how versatile this sauce is. But if you’ve never had it until you eat barbecue grilled chicken, you miss! Here are some of my other ways to use this sauce:

Storage instructions

I deliberately made a fairly small batch (a little more than a cup), so there would not be many remains, but if you TO DO Having leftovers, this sauce recipe freezes very well! Pack it in any freezer safety container (a raimpable container, a Ziplock freezer bag or even in portion in an ice cream tray), label it and freeze it. It should remain good for at least a few months in the freezer. As for the refrigerator, I prefer not to keep homemade sauces for more than 5 days in an airtight container.