I love barbecue sauce. And it’s barbecue season, no?
I haven’t yet found a “perfect” recipe, although this comes pretty darn close. and it doesn’t use ketchup, which is a big plus for me. I want to completely control the ingredients.
- 3 tbsp. butter
- 1/4 c. onion, minced (I use yellow)
- 2 tsp. dry mustard
- 1 tsp. smoked paprika
- 2 tbsp. honey
- 3/4 c. tomato puree
- 1/2 tsp. chili powder
- 1/2 tsp. sea salt
In a small saucepan over medium heat, add the butter and onions.
Saute for a few minutes until the onions are softened. Crush your mustard seeds with a mortar and pestle, if you have whole seeds like me. Otherwise use dry mustard powder.
Add the mustard and the paprika to the butter and onions. (You can add the salt too and yes, I did use two tsp. paprika here but it was a little much.)
Stir this up and add the honey.
Add the tomato sauce.
Add the chili powder.
Stir it all up and let it simmer for 30 minutes or so. Serve immediately or chill first. We loved it on salmon and it would be good on chicken too, or whatever else you like. It’s lightly sweet, not too spicy, a little bit smoky.