Barbecue Sauce Recipe

Barbecue Sauce Restaurant Recipe

Favorite Restaurant Sauce Recipe

This Barbecue Sauce Recipe is fabulous!

Whatever you wish to grill or barbecue, this sauce recipe is what you need to please your palate.

The restaurant recipe was developed by me and one of my chefs a number of years ago and has been a favorite restaurant recipe ever since. I even have restaurant guests who request to buy it in bulk for use at home.

Now they, and you, can make this favorite restaurant recipe at home!

Restaurant Barbecue Sauce Recipe

Favorite Restaurant Sauce Recipe

Preparation time: 10-12 minutes. Makes one quart.

Ingredients:

• 1/2 cup finely chopped onion
• 1 tablespoon butter
• 3 cups of tomato puree
• 2 tablespoons Lea and Perrins Worcestershire sauce
• 2 tablespoons A-1 Sauce
• 2 tablespoons Heinz 57 Sauce
• 1 tablespoon yellow mustard
• 1/2 cup brown sugar
• 2 1/2 tablespoons honey
• 2 1/4 teaspoons liquid smoke
• 2 1/4  teaspoons red wine vinegar
• Cayenne to taste (optional – start with 1 teaspoon)
• Salt and Pepper to taste

 Instructions:

• Heat a large sauté pan or sauce pan over low heat
• Add butter and onions and cook until the onions are soft
• Add all other ingredients, turn heat up to medium-low and bring to a boil
• Turn heat down to low and simmer sauce for 20 minutes, until flavors blend
• Remove from heat, taste and correct seasoning
• Store in refrigerator uncovered until cool and then cover or use immediately

 *To thin the sauce, use any of the following:  water, beef or chicken stock, white or cider vinegar, apple juice, wine or beer.

 *To thicken the sauce, mix 1/4 cup cold water or other liquid (above) with 2 tablespoons cornstarch and add to sauce a little at a time until you have achieved the correct consistency.

Enjoy your sauce recipe and the company of those you share it with.

Donna

"That outdoor grilling is a manly pursuit has long been beyond question. If this wasn't firmly understood, you'd never get grown men to put on those aprons with pictures of dancing wienies and things on the front..."

William Geist, ‘New York Times Magazine’