Prep 0 mins
Cook 0 mins
- 1⁄2 cup sugar
- 1⁄4 teaspoon oregano, Ground
- 1⁄2 teaspoon thyme, Ground
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄8 teaspoon cayenne pepper
- 1⁄2 teaspoon cornstarch
- 1⁄2 cup vinegar
- 1 cup molasses
- 1 cup ketchup
- 1 cup prepared mustard
- 2 tablespoons oil
- Combine sugar, oregano.
- thyme, salt, pepper, cayenne pepper, and cornstarch in a small saucepan.
- Stir in enough vinegar to make a paste. Combine molasses, ketchup, mustard, oil and remaining vinegar; add to herb paste. Bring to a boil, stirring constantly.
- Reduce heat and simmer 10 minutes.
- Remove from heat; cool completely.
- Pour into a glass jar; cover tightly.
- Store in refrigerator up to 3 months.
- Best used for chicken, turkey, ham or hot dogs.
This is the first barbecue sauce I have ever made - actually, it didn't even occur to me that you could make it. I loved it. My kids and husband loved it. I made about 3/4 of the sauce (approximating amounts). I also used brown sugar and less mustard (1/2 dijon and 1/2 yellow). It was fantastic on steaks! I am reformed. I have a good amount leftover and in the fridge. Can't wait to use it next time. Highly recommend!
I needed a quick easy barbecue sauce at the last minute when I realized I didn't have any and needed some for a recipe. This fit the bill perfectly. I made 1/4 of a batch which made about 1 cup. I used half Jack Daniels Old No. 7 mustard and half yellow ballpark mustard. Thanks Tonkcats!