bbq sauce (base)

Everyone has their own favorite bbq sauce, but let’s admit it – usually it’s store bought. There’s nothing really wrong with that, and there are definitely some good sauces out there to buy. I didn’t get into the idea of making it from scratch myself until I started living somewhere where it’s virtually impossible to find. I know, I didn’t think that was even possible. Still, wouldn’t it be nice to be able to throw something together quickly in case you run out, or want something fresh and customizable, or a way of giving your burger an original and personal touch? I think it’s worth a try.

Let me start out by acknowledging that everyone has different tastes on this, but what we’ll make is a launching pad – something to build from. I imagine you’ve noticed that with a lot of my stuff, but I like solid basics. If you have some solid basics down, it’s easy to be original and creative by adding this or that to suit your own tastes.

So what are the solid basics when it comes to bbq sauce? Well, for one, it’s based around tomatoes. That’s the main ingredient. Whether you’re using fresh tomatoes, paste, or ketchup (catsup? Anyone?), that’s the body of the flavor. Tomatoes naturally lean towards both sweet and tart flavors, so that’s the next step. For the sweet it’s sugar or honey (unless you’re a dire fan of Sweet-N-Low), and for the tart it’s vinegar.

You can see I’ve already given you a load of options – what kind of vinegar, tomato choices, sweeteners, etc. From there you add in your spices and additional flavors to make the sauce unique. Check the labels of bbq sauces in the store for inspiration if you’re feeling low on creativity. I’ve seen everything from onion powder to coffee to chocolate, and I’m sure there’s a whole lot more recipe secrets out there worthy of lifting an eyebrow at.

The great thing about having a building block to work from is that you can change it to fit with many different dishes. Maybe some rosemary to have it go with that lamb, maybe some red wine, garlic and shallots to fit it with that skirt steak. So, here’s my simple, basic recipe, the base that I like to think you'll soon be putting your own twists to.

simple, quick bbq

●3 Ketchup

●1 Honey heated thin (and not just any honey!)

●1 Vinegar (I blend rice and balsamic here)

●1/4 Mustard (whole-grain here)

●Hot sauce (optional, but not really that optional)

●Black pepper (or another seasoning of your choice, like paprika or onion powder)

●Salt (not cooking salt!)

●Lemon (to taste)

Mix all together and there you go. As for the ratios, I use about a 3 to 1 to 1, with the hot sauce and seasoning to taste. Maybe you're astounded that I don't use garlic? I am a garlic lover, but I don't need it every time. Add it when the menu calls for it. Give it a try!