1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (333g) Recipe makes 12 servings |
||
| Calories 383 | ||
| Calories from Fat 143 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.9g | 24% | |
| Saturated Fat 9.8g | 49% | |
| Monounsaturated Fat 4.1g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 40mg | 13% | |
| Sodium 2168mg | 90% | |
| Potassium 752mg | 21% | |
| Total Carbohydrate 63.8g | 21% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 55.5g | ||
| Protein 2.8g | 5% | |
Bona Fide Barbecue Sauce
By: Vicki in CT
Apr 19, 2007
Once you've made this homemade sauce, you'll never buy bottled again. I had to guess on the serving size. (Note - if making vegetarian, use an anchovy-free Worcestershire sauce).
SERVES 12
Ingredients
- 1 cup butter
- 2 cups onions, chopped
- 6 garlic cloves, minced
- 1 1/2 cups brown sugar
- 1 tablespoon salt
- 1/4 cup black pepper
- cayenne pepper, to your taste
- 4 1/2 teaspoons Dijon mustard
- 3 tablespoons vinegar
- 3 tablespoons lemon juice
- 3/4 cup worcestershire sauce
- 48 ounces ketchup
- 48 ounces water
Directions
1
Sauté onion and garlic in butter until limp.2
Add remaining ingredients and simmer on low heat for 2 hours uncovered while stirring occasionally.3
After reading a review, I made this today by chopping my onion in the food processor quite fine before sautéing. Wonderful, and less chunky. 10-21-07.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Bona Fide Barbecue Sauce recipes
Browse similar recipes by category
- Course > Condiments, etc. > Sauces
- Cuisine > North American > United States > Southwestern
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Occasion > Gifts
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Savory
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Christopher in Colorado
On Apr 20, 2008
Cut recipe in half. Very good. Iadded alittle mollases to the brown sugar and pureed onions after browning.
From: Peter J
On Dec 15, 2007
Wonderful sauce that I thought had a nice amount of spiciness without being too over the top. I used a little while cooking some beef and kangaroo for roti wraps and then used extra sauce in the wraps which worked terrifically. Rather than puree I went with a slightly chunky version by dicing the onion very finely.
From: Mommy Gwyn
On Sep 21, 2007
This goes great with the ribs my husband smokes. I recommend pureeing the sauce as most people loved the flavor but didn't like the garlic & onion chunks in it. I added 1/2 tsp of cayenne pepper & it had a nice kick to it!
From: johnny s
On May 9, 2007
i made this recipe for my barbeque chicken. it is awesome. thank you vicki in ct. i have been trying alot of sauce recipies, and this is the one!!! it is spicy, and it is the BOMB!!!! it gets better and better each day it ages! johnny s
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved