Classic Barbecue Sauce

Classic Barbecue Sauce
Makes 5 1/2 cups

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.


  • 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

  • ¼ cup unsulfured molasses

  • 2 tablespoons Worcestershire sauce

  • 3 tablespoons white vinegar

  • 2 teaspoons coarse salt

  • 1 ½ 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.

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