Bobby Flay’s Barbecue Sauce

Name: Bobby Flay’s Barbecue Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 1 h
Yield: 32 servings | 2 cups
Ingredients: 2 tablespoons Mild vegetable oil; 1 smallish onion; 3 small cloves garlic; 1 cup ketchup; 1/3 cup cold water; 1 heaping tablespoon Dijon mustard; 1 tablespoon red wine vinegar; 1 tablespoon Worcestershire sauce; 1 canned chipotle in adobo; 2 tablespoons ancho chile powder; 1 tablespoon sweet Spanish paprika (pimentón); 2 tablespoons packed dark brown sugar; 1 tablespoon honey; 1 tablespoon molasses; Kosher salt and freshly ground black pepper

User Reviews

4.9

60 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
32 servings | 2 cups
Calories
26 kcal
Course
Condiments
Cuisine
American

Bobby Flay’s Barbecue Sauce

Iris Warren

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I created this barbecue sauce to top the Wyoming burger, but it's also an ideal dipping sauce for French fries. After you've made this quick and easy sauce once, you'll want to slather it on grilled chicken, steak, pork chops...you might never go back to the bottled stuff.

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Ingredients

Servings

2 tablespoons Mild vegetable oil
1 smallish onion coarsely chopped (preferably a Spanish or other sweet onion)
3 small cloves garlic coarsely chopped
1 cup ketchup
1/3 cup cold water
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar (or substitute sherry vinegar)
1 tablespoon Worcestershire sauce
1 canned chipotle in adobo chopped (note that this is 1 chipotle pepper from a can of peppers, not 1 can of chipotle peppers)
2 tablespoons ancho chile powder
1 tablespoon sweet Spanish paprika (pimentón)
2 tablespoons packed dark brown sugar
1 tablespoon honey
1 tablespoon molasses
Kosher salt and freshly ground black pepper

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Instructions

Heat the oil in a saucepan over medium-high heat until warm and shimmering. Add the onion and cook until softened, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and water and bring to a boil, stirring frequently. Reduce the heat to medium-low and simmer for 5 minutes.
Add the mustard, vinegar, Worcestershire sauce, chipotle chile, ancho chile powder, paprika, brown sugar, honey, and molasses to the pan and bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes. Let cool for at least 10 minutes.
Scrape the barbecue sauce into a food processor or blender and purée until either smooth or the desired consistency. The sauce will be quite, quite thick. Let cool to room temperature. Taste and season with salt and pepper accordingly. You can start dousing and dolloping right away, although if you wait overnight, you'll be rewarded with a more complex taste with even more depth.☞ TESTER TIP: You can cover and refrigerate the sauce for up to 1 week. Bring to room temperature before using.

Nutrition Information

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Serving 1tablespoon Calories 26kcal (1%) Carbohydrates 4g (1%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Monounsaturated Fat 1g Sodium 88mg (4%) Fiber 1g (4%) Sugar 3g (6%)