gluten-free barbecue sauce UPDATED
I wish I had measured for this recipe, but basically what I do when I’m making stuff up is just throw things together in what I *think* are the right proportions and then keep adding back and forth until it tastes right. For me cooking is about 60% science and 40% feeling (art, if you won’t gag on that). Anyway, I made this last night for my barbecue chicken pizza (which my father-in-law says — tongue in cheek — is absolutely un-American, but really, what’s more American than barbecue and lazy food put together?), and I was pretty pleased with the results. Makes one cup.
What you need:
Ketchup
GF Stone-ground mustard (I use inglehoffer)
Blackstrap molasses
Thai chili sauce
GF Worcestershire sauce
Garlic powder
Dry mustard powder
1 tsp apple cider vinegar
Chili powder
Cayenne pepper
Fresh ground black pepper
Kosher salt
What you do:
Well, I started with the ketchup. I think in the end it turned out to be more than half a cup but less than three quarters. Just do what tastes right. And taste often, yo. Add the wet mustard… 4 Tbsp… ish. Then somewhere between 1/8 and 1/4 cup of molasses, but definitely not all the way up to 1/4. Enough that the sauce is good and sweet, but not so much that the sauce tastes like molasses. Several generous shakes of garlic powder (probably 1/2 tsp). 2 Tbsp of chili sauce, maybe a little less, depending on how hot you like it. A few dashes of Worcestershire — not too much, because you want your sauce thick and not runny. About 1/2 tsp of dry mustard. Roughly 1/2 tsp of cayenne, more if you like your socks rocked and/or grew up on my Grama’s hot sauce and therefore have dulled heat sensors. A few shakes of chili powder. Add 1 tsp of apple cider vinegar. About one tsp fresh ground pepper. Salt to taste. Fiddle with all the amounts until it tastes like yummy barbecue sauce.
[…] gluten-free barbecue sauce […]
April 5th, 2008 at 10:50 amNot a bad recipe. The Chili apes your standard Kraft Sauce(although that contains smoke flavor).
If you want a more KC flavor, subsitute regular molasses for blackstrap (increase amount as well), halve the chili and add cumin, celery, and smoke flavor.
April 5th, 2008 at 1:32 pmAlso, if you want to store the sauce, you must have you sanitation down pat.
Bring the sauce to 180 degrees F, and hold for one minute (stiring constantly). A double boiler is the better method.
pour into glass bottles that have been pre-boiled in a stock pot, and cap with sanitized caps.
fill the bottles at or above 160 degrees.
If you get a tight seal, the sauce will last in a cool dark place for 3+ years.
April 5th, 2008 at 1:36 pmOh yeah, I forgot. I also added chili powder. Thought about adding cumin, but I was on the fence about it, so I left it out. I also meant to say that if I’d had Liquid Smoke on hand, I would have added a little of that. Just enough to hint at smoke, not a whole lot. Ack, I also added 1 tsp of apple cider vinegar. I forgot a lot of stuff I put in it. I thought about celery powder but Frank seems to get severe heartburn after I use celery powder or celery salt.
And thanks for saying it’s a pretty good recipe. I’d momentarily forgotten that I have a barbecue sauce expert reading, or I probably wouldn’t have posted it. ;)
April 5th, 2008 at 3:10 pmlou, all that stuff you said about storing… right over my head. I don’t know the first thing about boiling the jars and whatnot.
April 5th, 2008 at 3:16 pm