Bobby Flay’s Barbecue Sauce
User Reviews
4.9
40 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
Report
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.
Share:
Ingredients
- 2 tablespoons vegetable oil mild
- 1 smallish onion coarsely chopped (preferably a Spanish or other sweet onion)
- 3 small cloves garlic coarsely chopped
- 1 cup ketchup
- 1/3 cup water cold
- 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 dark brown sugar packed
- 1 tablespoon honey
- 1 tablespoon molasses
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
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
Show Details
Serving
1tablespoon
Calories
26kcal
(1%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Monounsaturated Fat
1g
(5%)
Sodium
88mg
(4%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 32servings | 2 cups
Amount Per Serving
Calories 26 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 26kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 88mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
40 reviews
Excellent
Other Recipes
You'll Also Love
