Barefoot Contessa's Barbecue Sauce
15
People talking
The Contessa told an interesting story about this recipe. She said that about 20 years ago she asked a chef on the show to make three types of barbecue sauces: one mustardy, one tomatoey, and one Chinesey. When she tasted them, the first one was too mustardy, the second was too tomatoey, and the third was too Chinesey! She decided to try combining the three, and she said it turned out being the best sauce she'd ever tried. This is the result, and it's her favorite to this day.
- Ready In:
- 55mins
- Yields:
- Units:
15
People talking
ingredients
- 1 1⁄2 cups chopped yellow onions (1 large onion)
- 1 tablespoon minced garlic (3 cloves)
- 1⁄2 cup vegetable oil
- 1 cup tomato paste (10 ounces)
- 1 cup cider vinegar
- 1 cup honey
- 1⁄2 cup Worcestershire sauce
- 1 cup Dijon mustard
- 1⁄2 cup soy sauce
- 1 cup hoisin sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1⁄2 tablespoon crushed red pepper flakes
directions
- In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned.
- Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes.
- Use immediately or store in the refrigerator.
- The Contessa recommends using this with about 2 1/2 to 3 pounds of chicken. Just marinate it in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator, then slap it on the grill. Serve it with the extra sauce on the side!
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RECIPE MADE WITH LOVE BY
@Kree6528
Contributor
@Kree6528
Contributor
"The Contessa told an interesting story about this recipe. She said that about 20 years ago she asked a chef on the show to make three types of barbecue sauces: one mustardy, one tomatoey, and one Chinesey. When she tasted them, the first one was too mustardy, the second was too tomatoey, and the third was too Chinesey! She decided to try combining the three, and she said it turned out being the best sauce she'd ever tried. This is the result, and it's her favorite to this day."
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This was delicious sauce, had it on ribs, was just rightReply
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Awesome Sauce! Wows everyone every time I serve it. I make it exactly as directed, cept I leave out the Chili flakes and use low-sodium soy sauce. Its even better 2-3 days after you make it. I always make it ahead. Freezes wonderfully as well. Thanks Ina!!Reply
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Love this bbque sauce. Added a little maple syrup to give it a Canadian flavour.Reply
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I am not going to give this any star because I had extreme reviews on this sauce. Some people loves it and some hated it because they said it has a weird flavor to it and was too tangy. I followed the recipe to the T. For me personally, it was on the tangy side and there was nothing special about the sauce. In addition, it is an expensive homemade sauce with all the ingredients required. There are many recipes on zaar that taste much better and easier on the pocket book. Sorry Ina.Reply
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Too sweet for my taste. For those who, like me, don't care for very sweet barbecue sauces, you might consider cutting the honey in half.Reply
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