The ultimate BBQ sauce
Prep time: 15 Total time: 
The ultimate BBQ sauce
Prep time: 15 Total time: 
Genevieve Taylor
Genevieve Taylor is a writer and food stylist whose love of travel inspires her colourful herb and spice-infused food. A little bit obsessed by fire, she is currently working on a book about the wonderful versatility of cooking in a wood-fired oven
Genevieve Taylor
Genevieve Taylor is a writer and food stylist whose love of travel inspires her colourful herb and spice-infused food. A little bit obsessed by fire, she is currently working on a book about the wonderful versatility of cooking in a wood-fired oven
Ingredients
- 1 onion, finely chopped
- 1 tbsp vegetable oil
- 3 garlic cloves, chopped
- 300g tomato ketchup
- 100ml cider vinegar
- 100g black treacle
- 75g light brown sugar
- 3 tbsp Worcestershire sauce
- 3 tbsp English mustard
- 1 tbsp smoked paprika
- ¼ tsp mild chilli powder
- ½ tsp salt
Step by step
-
Gently cook the onion in the oil in a small to medium pan, stirring occasionally, for about 20 minutes until it is very soft but not really coloured.
- Add the garlic and cook for a further couple of minutes. Meanwhile, put all the other ingredients into a jug and whisk together.
-
Pour the jug contents into the pan and bring to a simmer. Reduce the heat to a minimum and allow the sauce to gently bubble away over a low heat for 30 minutes, stirring occasionally.
-
When the sauce has finished cooking, leave it to cool a little then blend until smooth (if you’re using a liquidiser, blend in 2 batches). Spoon into sterilised jars* and seal tightly.Tip* Sterilise your jars for 5 minutes in a medium-hot oven (190° C, fan 170° C, Gas 5)
-
Allow the sauce to go cold before using. For maximum flavour, leave it for a couple of days before using.
