Recipe No 167 sauce for poultry

Barbecue sauce

Time

Prep

Total

Difficulty

Levelvery easy

Yield

4 serves

Weight200 g

Metric Imperial

Processes

  • Olive oil (1 tbsp)
    14 g
  • Onion, grated (1 medium)
    110 g
  1. 01
    Add to saucepan over medium heat.
  2. 02
    Sauté until onions are a light golden color.

  • Garlic, chopped (2 cloves)
    6 g
  • Coriander, ground (1 tsp)
    2 g
  • Cumin, ground (1 tsp)
    2 g
  • Allspice, ground (1 tsp)
    2 g
  • Cayenne pepper (1 tsp)
    2 g
  • Brown sugar (2 tbsp)
    18 g
  • Lemon juice (1 tbsp)
    15 g
  • Malt vinegar (2 tsp)
    10 g
  • Tomato sauce (ketchup) (5 tbsp + 1 tsp)
    80 g
  • Dijon mustard (1 tbsp)
    15 g
  • Worcestershire sauce (1 tbsp)
    15 g
  • Spring onions (2 medium)
    30 g
  • Salt (¾ tsp)
    2 g
  1. 03
    Add to pan.
  2. 04
    Simmer until sugar has dissolved and mixture has thickened.
  3. 05
    Allow to cool slightly.
  4. 06
    Purée in a blender or using a stick blender.
  5. 07
    For a completely smooth texture, pass through a fine sieve.

Shopping list

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Making ahead

This sauce can be made ahead and stored in the fridge in an air-tight container until service.

Storing

Keeps in the refrigerator for up to 5 days

Categorisation

Category
sauce sauce for meat sauce for poultry
Meal
component
Cuisine
australian
Diet
omnivorous
Tags
barbecue barbeque sauce