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Roasted Garlic and Lemon Barbecue Sauce


Roasting mellows the garlic, and lemon brightens the taste of this sauce.

  • Yield: Makes 3 1/2 cups

Source: Martha Stewart Living, June 2009


  • 2 heads garlic, unpeeled, top 1/3 inch cut off
  • 3 tablespoons extra-virgin olive oil
  • 5 strips (each 2 1/2 inches long) lemon zest, plus 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh thyme
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 3 cups Basic Barbecue Sauce


  1. Preheat oven to 325 degrees. Top garlic with oil, zest, thyme, salt, and pepper, and wrap in parchment-lined foil. Bake until garlic is golden and soft, 1 1/2 hours. Unwrap, and let cool for 10 minutes. Squeeze garlic from peels, and puree with zest, thyme, and lemon juice in a food processor.

  2. Combine garlic mixture and barbecue sauce in a medium saucepan over medium heat. Gently simmer for 5 minutes. Let cool, and refrigerate.

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