When summer comes and the evenings begin to lengthen again, thoughts often turn to dining outside with friends and family. A barbecue is a super way of spending time together while enjoying some great food. What can really help great food is some great condiment too, so rather than relying on shop bought items, why not try this recipe for old fashioned bbq sauce.
Of course, the first step towards making any kind of sauce is to get the right ingredients together, starting with some olive oil for the frying processes. You will also require an onion, not too big, and two garlic cloves, crushed. The body of the sauce consists of around two cups of tomato sauce or ketchup, a quarter cup of cider and another quarter cup of Dijon mustard. You will also need half a cup of molasses, preferably unsulfured, as well as a tablespoon of lemon juice, fresh, a sprinkle of paprika, and some salt and pepper.
Heat the olive oil gently in a medium sized pan, using a gentle to medium heat, without it getting too hot. As the oil heats up, crush the two cloves of garlic and add them to the pan. After they have cooked for one or two minutes, and begun to colour, add the chopped onion, and cook for just over five minutes, until the onion has coloured and turned slightly translucent.
Add the tomato sauce, molasses, cider and mustard to the pan, stirring them together. This mixture should then be allowed to cook on a low to medium heat for around 20 to 25 minutes, until it has reduced and thickened nicely. Stir it as it cooks to prevent it sticking to the bottom of the pan, and taste frequently to ensure adequate seasoning is added.
The finished sauce is delicious eaten hot or cold, and provides a much tastier and more wholesome option than many of the cloying manufactured sauces which are available on the market. The recipe can also be adjusted to suit your preferences, with some crushed chilli flakes perhaps adding a touch of additional spiciness for some. Drizzling in extra virgin olive oil when the sauce is cold also adds an extra flavour.
This recipe makes a flexible and tasty accompaniment to all your favourite barbecued meats. It also goes surprisingly well with many vegetable dishes. This recipe should have enough flavour to keep traditionalists happy, as well as those who prefer something a little more adventurous.
One of the most sensible things to do when making this sauce is to make large amounts and then store it in your freezer. That way, any spontaneous barbecues which are held will not be bereft of this excellent condiment. A large enough batch might well do for the whole summer, tempting friends around to visit for months.
This kind of old fashioned bbq sauce will always provide any of your summer barbecues with a personal and tasty touch which is sure to impress guests. Diners often remember the little things which make a meal great, and this sauce could be one of those little things. Try it out, and your barbecues could be fully booked all summer.
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