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Erick's Barbecue Sauce
I have continually refined this recipe over time. It started as a sauce for brisket. I now use it with most anything. It is easy to make. I make it by weight with the grams. You can tweak the lemon to make it less citrusy if you want, though I find that the flavor works so well with slowly barbecued meats. Use this as your base to tweak to your own satisfaction. Keep it in the fridge.
2 tablespoons margarine.
1/2 of a finely chopped sweet or yellow onion
1 clove garlic minced
1 cup Heinz ketchup (250g)
1/4 cup packed, light brown sugar (60g)
1/3 cup fresh lemon juice (79ml)
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
¼ tsp cayenne (optional). 1/2 tsp for really spicy.
In a small saucepan over medium heat, melt the margarine, then add the onion.
Stir the onion until it is brown — about 15 minutes.
Add the garlic and stir for 1 minute.
Add the remaining ingredients, bring to a boil.
Reduce heat to low and simmer uncovered, stirring occasionally, until thickened — about 15 minutes.
Use immediately or refrigerate up to two weeks in an air tight container.