Barbecue Sauce from Myron Mixon
Makes 3½ CupsThis is the kind of sauce that most people have in their minds when they think of barbecue sauce—it’s a down-the-middle, universal variety that approximates the sweet and strong woodsy flavor of hickory. It’s very good on beef, pork, or lamb.
Ingrediënten
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 cups ketchup
- 2 tablespoons paprika
- ⅔ cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- ¼ cup dark brown sugar
- 2 tablespoons honey
- 2 tablespoons maple syrup
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
Instructies
- Combine all the ingredients in the base of a blender; pulse until thoroughly combined.
- Pour into a medium pot.
- Over medium heat, stir continuously until the sauce is heated through.
- Do not allow it to boil.
- Remove from the heat and use the sauce immediately, while hot.
- If reserving for a later use, allow the mixture to cool, then pour it into a large bottle or container.
Notes / Tips / Wine Advice:
Store in the refrigerator for up to six months.
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