Truly Yummy BBQ Sauce
Gluten free and dairy free BBQ sauce. Recommended ingredients olive oil, onion, garlic, red wine vinegar, cold water, Coleman's English Mustard Powder, dark brown sugar, lemon slices, bay leaves, cayenne pepper, Henderson's Relish, M&S Only 8 Ingredients Tomato Ketchup, Mutti Double Concentrate Tomato Purée, Salt & Pepper.
Equipment
- 1 large shallow pan and lid
Ingredients
- 1 tbsp olive oil recommend extra virgin or avocado oil
- 1 onion, peeled and finely diced
- 2 cloves of garlic, crushed
- 2 tbsp red wine vinegar
- 150 ml cold water
- 1 tbsp English Mustard recommend Coleman's English Mustard Powder mixed with water enough to make a tbsp of mustard
- 2 tbsp dark brown sugar
- 2 slices of lemon
- 2 bay leaves, dried or fresh
- 1 pinch of cayenne pepper
- 2 tbsp Henderson's Relish
- 6 tbsp tomato sauce recommend M&S Only 8 Ingredients Tomato Ketchup
- 2 tbsp tomato purée recommend Mutti Double Concentrate Tomato Purée
- Salt & Pepper
Instructions
- In the shallow pan heat the oil and gently fry the onion and garlic until soft.
- Add the vinegar or wine, water, mustard, sugar, lemon, bayleaves and cayenne pepper. Mix and bring to boil then simmer for 15 minutes with the lid on.
- Stir in the remaining ingredients together with a grind of salt & pepper and simmer for a further 5-10 minutes until the sauce has heated through. If a little thick add a little more water.
- Pour into a serving bowl or sauce boat and serve with your favourite BBQ food.
Notes
Please be aware some English mustards contain wheat flour therefore it is safer to use mustard powder as it is 1 ingredient. Mix it with a little water to get the consistency of mustard.
Although the recipe usually calls for Worcestershire sauce, I use Henderson's Relish as it does not contain any allergens unlike Worcestershire sauce which contains barley malt vinegar.