Makes 3 cups sauce
This is a classic mild, sweet-style barbecue sauce with a very slight acidity that gives the flavor balance. It is a good, thick, general-use, red barbecue sauce that works well with chicken, beef, and pork.
- 2 tablespoons corn oil
- 1/2 cup minced onion
- 2 cups ketchup
- 1/4 cup cider vinegar
- 1/4 cup molasses
- 1/4 cup packed brown sugar
- 2 tablespoons prepared yellow mustard
- 1/2 teaspoon garlic powder
- Pinch of cayenne pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup water, plus more as needed
Heat the oil in a sauce pot over medium heat. Add the onion, reduce the heat to low, and cover the pot with a lid. Cook until the onions are translucent but not brown, about 4 minutes.
Add the ketchup, vinegar, molasses, brown sugar, mustard, garlic powder, cayenne, salt, and pepper, and increase the heat to establish a simmer. Simmer the sauce for 10 minutes. Adjust the consistency of the sauce if needed by adding the water. (If you plan to use this sauce to brush a meat while it’s cooking, then keep the sauce thin by adding more water.)
Strain the sauce through a fine-mesh sieve, if you like. Use it immediately or refrigerate it until needed. The sauce can be refrigerated in an airtight container for up to 4 weeks.
Copyright © 2021 The Culinary Institute of America