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Home Made Barbecue Sauces

Home > London > Food and Wine | Outdoor | Recipes
by Sandra Lawson (subscribe)
To paraphrase Dorothy: 'There is no place like London.' I hope I can convince you of that here. Also check out my blog at damselwithadulcimer.wordpress.com and my theatre reviews at www.playstosee.com
Published September 13th 2011
Summer hasn't been very kind to those of us in the British Isles this year. It started out full of promise in April and then went downhill sometime in May. In the hopes of a September Indian summer, here are a couple of my favourite barbecue sauce recipes. I know you can buy lots of these from the supermarket, but there's something much more satisfying about making your own.

Sweet and Tangy Barbecue Sauce

15 ml vegetable oil
1 onion finely chopped (as strong or as mild as you like it)
500 ml ketchup
30 ml honey
30 ml mustard (I prefer Dijon, but you can use English mustard if you prefer)
2 heaped tablespoons soft brown sugar (I use light Muscovado)
125 ml cider or wine vinegar, or you could substitute a tablespoon or two of Balsamic
30 ml Worcestershire Sauce

Heat the oil in a saucepan over a medium heat, add the onion and sweat until it's soft and translucent. Add all the remaining ingredients and simmer for ten minutes. Put the cooked sauce in a blender goblet, or use a stick blender in the saucepan, and blend until smooth. Return it to the pan and simmer gently for a further five minutes.

Cool and use to marinate and baste the meat (my preferences are spare ribs or chicken pieces). You can also keep some back to serve with the cooked food as a condiment. Any unused sauce that hasn't come into contact with raw meat can be safely stored in a jar or airtight container in the 'fridge for a couple of weeks.

Tangy and Sweeet Barbecue Sauce

15 ml vegetable oil
1 onion, finely chopped
250 ml ketchup
225 g light brown sugar
125 ml distilled white vinegar (or you could use wine or cider vinegar with or without a small amount of Balsamic vinegar)
50 ml mustard (Dijon or English)
50 ml Worcestershire Sauce

Heat the oil over a medium heat and then sweat the onion until it's soft and translucent. Add all the other ingredients, bring to the boil and simmer for about ten minutes until the sauce has thickened. Blend the sauce until smooth and use as a marinade, cooking baste, or a condiment with cooked meat. Any leftover sauce will keep fresh in an airtight container or in a jar in the 'fridge for a couple of weeks.

Try both recipes and see which one you prefer. I promise you that you'll only ever use shop bought sauces in an emergency in future.
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Why? Home made is always best
Where: A garden near you
Cost: Whatever you pay for the ingredients
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