A lot of Gourmet barbecue sauce recipes continue to use ketchup and I think that’s cheating a little. Surely a gourmet barbecue sauce should start from the basic ingredients?
Scrub that...not starting from the base ingredients means cheating a
lot! The implication to me of something being gourmet is something that
involves culinary expertise and refinement. Thus starting a gourmet
recipe from anything other than the basic ingredients is just not
If you agree, I hope the recipe below makes you happy.
What I've tried to do is combine some of the traditional ingredients for a barbecue sauce with some fresh ones so that the final result is a much more fresh and natural tasting sauce.
Because it has fresh ingredients chopped this doesn't make a smooth sauce and again for this particular recipe I think that is the right consistency but if you do want a smooth sauce than once everything has cooked through by all means give it a blitz in your food processor.
The only ingredient in this gourmet barbecue sauce recipe to come out of a bottle is Worcestershire sauce and so I guess that it will come as no surprise that this is where the allergens can be found. Worcestershire sauce contains both fish and gluten.
Yield:- 2 cups or 480ml
Preparation Time:- 10 mins
Cooking Time:- 45 mins
Total Time:- 55 mins
In a saucepan, fry the garlic and onion gently in the vegetable oil for 3 or 4 minutes for the onion to soften and turn translucent. Then add the ginger and chili and continue to cook until you smell the fragrance (no more than a minute).
Use this link for my tip how to seed a chilli.
Now throw in the rest of the ingredients and stir to mix everything together.
Reduce heat to low and simmer for 40 – 45 minutes until the sauce has reduced and thickened to the consistency that you prefer.
Take a small glass of Shiraz while cooking and now you can truly call yourself a Gourmet!
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