15 Minutes and you’ve got a customized sauce that can’t be beat.
Everyone appears to be getting ready for Memorial Day. In case you've forgotten (like we always seem to), it's the end of this month. And now that anyone over the age of 16 can get vaccinated, you might even be able to set up a backyard get-together with some of the people you've only been able to see on Zoom or at a distance all year.
Good news! Even if you have forgotten the holiday, and you've been putting zero forethought into a party, we're here to help you make it look like you're totally on the ball with this one. You're ready for this party and you didn't even know it. Go you.
We're about to throw a fistful of things in a pan and make something awesome: homemade BBQ sauce. It's not like all that store-bought stuff that's too sweet and full of things you can't pronounce. This one will be a new "family secret" recipe that's the envy of the neighborhood block party a couple years from now.
And here's the kicker. It'll only take about 15 minutes of your time.
You're going to need less than a dozen ingredients - unless you change it to your own taste - and chances are they're all already in your kitchen or pantry.
Ingredients:
30 ounces of tomato sauce
3 Tablespoons honey (or maple syrup, agave, corn syrup - whatever you have handy or like best; we had fantastic results with raspberry syrup)
2 Tablespoons molasses
1 Tablespoon Worcestershire sauce
1 Tablespoon hot sauce (again, choose what you like best - we like Tabasco or Sriracha)
1 teaspoon apple cider vinegar
1 1/2 teaspoon ground mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
Tools:
Measuring cups and spoons, saucepan with a lid, whisk, storage container or bottle, can opener (if using canned sauce)
Open up your tomato sauce and pour it into the saucepan. (How often do we really use a specific pot for its intended purpose? This is notable!) Light the burner and bring it up to medium-high. You might want to cover it if it's heating quickly, as tomato sauce likes to make a splatter-y mess.
Measure in your other liquid ingredients: the Worcestershire sauce, vinegar, the honey/syrup, molasses and any hot sauce you might want to use. It helps to do the stickiest one last and to spray the measuring cup with non-stick spray before you start measuring. Alternatively, you can just scrape the measuring cup clean with a regular spoon and throw them both into hot water as soon as you're done. Whichever way you like, just make sure not to let the molasses and honey or syrup dry in place. It's awfully irritating to try cleaning them once they've become a congealed lump, and they like to stick to the sponge or brush as they come off the cup.
Once all your liquid (semi-liquid? Molasses can be tricky) ingredients are in the pan, give everything a good stir with that whisk you only use once in a while. Put the lid back on the pan if you chose to use one.
We know the dry ingredients don't sound like you're using enough of them. Trust us, you are. The flavors will meld together as the sauce heats. And you can always add more of an individual spice later if you really feel you need to - but remember, the only way to lessen the amount of a spice in a sauce is to make more sauce! So unless you really need half a gallon of BBQ sauce (maybe you do, we're not sure here - you could be planning a really BIG outdoor party), just start small.
Scoop up your little teaspoons and half teaspoons and tablespoons of spices and add them to the pan. If you're a big fan of making things blend easier, you could even sift them into the pan rather than lump them in - but we feel like the heat, the moisture and the whisk will take care of any clumps for you over the next few minutes. The only thing that routinely gives us trouble is the mustard.
After everything is in the pan, give it a good stir with the whisk. Put the lid back on (unless you're not using one - daredevil) and lower the heat down to medium-low. Allow everything to simmer together for about eight minutes. To prevent scorching, stir it often, and make sure to scrape the sides.
At the eight minute mark, turn off the heat and remove the lid. Give it a few minutes to cool before you attempt taste testing or moving it to any kind of plastic container. Unfortunately, your sauce will probably not be the envy of the neighborhood if it's full of melty plastic bits.
Should your sauce not be spicy enough, add some more hot sauce - or if you're super adventurous, puree a hot pepper or two and stir that in. If it's lacking a zesty, tangy note, add a little orange extract or a squirt of lemon juice. If you'd rather it be sweeter, add a bit more of your honey/syrup or stir in some superfine sugar.
Make sure you keep a note of whatever you did to make the recipe your own! And enjoy your holiday.
And that’s that! Let us know if you opt to make this in the comments below or over on our Facebook page. We’d love to hear about the different spices you add to make it your own.
So long as your grill is fine, you’re good to go after this point, but what if it’s your stove that’s on the fritz? If that’s the case, you can give us a call at ((214) 599-0055) or head over to our website. Wherever you live in Carrollton and the surrounding areas, we’ve got you covered. Appliance Rescue Service is here to help and here to keep your home, and your home appliances, running smoothly.
