I love barbecue sauce. And it’s barbecue season, no?
I haven’t yet found a “perfect” recipe, although this comes pretty darn close. and it doesn’t use ketchup, which is a big plus for me. I want to completely control the ingredients.
Homemade Barbecue Sauce
Ingredients:
- 3 tbsp. butter
- 1/4 c. onion, minced (I use yellow)
- 2 tsp. dry mustard
- 1 tsp. smoked paprika
- 2 tbsp. honey
- 3/4 c. tomato puree
- 1/2 tsp. chili powder
- 1/2 tsp. sea salt
Directions:
In a small saucepan over medium heat, add the butter and onions.
Saute for a few minutes until the onions are softened. Crush your mustard seeds with a mortar and pestle, if you have whole seeds like me. Otherwise use dry mustard powder.
Add the mustard and the paprika to the butter and onions. (You can add the salt too and yes, I did use two tsp. paprika here but it was a little much.)
Stir this up and add the honey.
Add the tomato sauce.
Add the chili powder.
Stir it all up and let it simmer for 30 minutes or so. Serve immediately or chill first. We loved it on salmon and it would be good on chicken too, or whatever else you like. It’s lightly sweet, not too spicy, a little bit smoky.
How do you like your barbecue sauce?
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This looks great! It’s so nice to finally find a barbecue sauce recipe that doesn’t include soy or Worcestershire sauce! My son is allergic to soy and dairy (among other foods), so I’ll definitely be trying this with some vegan butter spread instead of regular butter. Thanks for sharing 🙂
This looks so easy and delicious! I can’t wait to try it. I’ve pinned this and will be sharing it with my FB fans tomorrow. What a perfect recipe for summer! Thanks for sharing! Blessings, Kelly 🙂
Thank you for posting this! I have a from-scratch recipe that I like, but it does use ketchup. I look forward to trying your non-ketchup alternative. One question regarding the tomato puree/sauce- you listed puree in the ingredients, but then referred to sauce in the instructions, and it looked like sauce in the photo. I’d imagine it would work well either way, but I’m wondering which you used. I don’t generally have puree on hand, but the canned sauce does have additional ingredients.
Ah, I meant puree. I make my own sauce and I usually base things off that, but I meant plain this time!
I’m allergic to vinegar, so this punches my ticket! Can’t wait to try it. Got the honey and everything. Adios —
Any ideas on what I can substitute the tomato puree with? I don’t tolerate them very well.
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