New This Month

Classic Barbecue Sauce


It's worth it to make a big batch of barbecue sauce. Freeze it in small or large containers to give quick flavor to chicken anytime.

  • Yield: Makes 5 1/2 cups

Source: Everyday Food, July/August 2009


  • 2 tablespoons vegetable oil
  • 1 small white onion, diced small
  • 3 garlic cloves, finely chopped
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons ground mustard
  • 1 can (28 ounces) tomato sauce
  • 1/4 cup unsulfured molasses
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons white vinegar
  • 2 teaspoons coarse salt
  • 1 1/2 teaspoons ground pepper


  1. In a medium saucepan, heat oil over medium. Add onion and cook until completely soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute.

  2. Add tomato paste and mustard; cook, stirring constantly, until paste turns a brick-red color, about 5 minutes. Add 2 cups water, tomato sauce, molasses, Worcestershire, vinegar, salt, and pepper and stir until smooth.

  3. Bring to a simmer; reduce heat to low and partially cover. Simmer, stirring occasionally, for 2 hours (thin with water if sauce becomes too thick). Season to taste with vinegar, salt, and pepper. Let cool completely before using.

Reviews Add a comment

  • ollymp
    28 AUG, 2012
    bbq sauce
  • MWetzel
    18 AUG, 2009
    This is sensational! To make it yourself is such an ego boost.