I made this sticky, sweet and smoky BBQ sauce as part of my American food month, although, to be honest, I'm not really sure where BBQ sauce originates from! A quick glance at wikipedia sheds no light, as it states that "the precise origin of barbecue sauce is unclear". I think that USA BBQ sauce and Aussie BBQ sauce are pretty similar, the difference lies in the way they are used. In Australia, we tend to use BBQ sauce as a condiment - it's added to foods (particularly ones that have just come off a barbie) after they are cooked. In the Americas, it's used more as a marinade or a cooking sauce.
Whichever way you use your BBQ sauce, you'll never buy it again one you have tried this delicious and easy home made version. It whips up in about a minute and tastes great on burgers! Why make your own? Because this BBQ sauce doesn't contain preservatives or chemical additives. It doesn't contain anything that has numbers in it's name either. No artificial colourings or flavourings.
Home Made BBQ Sauce
2 tsp olive oil
1 heaped tsp dijon mustard
3 tbsp soy sauce
3 tbsp tomato paste
4 tbsp apple cider vinegar
3 tbsp blackstrap molasses
2 tbsp agave nectar (can substitute maple syrup if you can't find agave, just has a slightly different taste)
1 tbsp lemon juice
1 tbsp smoky paprika (add more if you like is super smoky)
1/4 tsp hot paprika (you can adjust this to taste, add more if you want hot BBQ sauce)
1/2 tsp ground cumin
1/2 tsp cracked black pepper
2 tbsp arrowroot powder
1. Grab a small bowl and a whisk (you could also just use a spoon). Add the ingredients in the order that they are listed, mixing well after each addition.
2. When you get to the arrowroot, sprinkle it gradually over the top and whisk through. Don't add it all at once or you'll end up with lumps.
3. Pour into a jar (or a squeeze bottle for easy use) and it's done!
NOTE: as this BBQ sauce has no preservatives, you'll want to keep it in the fridge. It should last quite a long time in the fridge though - I've had mine in their for about a month now an it's still fine.
Check out my other Southern USA recipe posts: