Please wait, the site is loading...

Smoky barbecue sauce


Makes: 300ml
timePrep time: 5 mins
timeTotal time:
Smoky barbecue sauce
Recipe photograph by Stuart West
An easy all-purpose homemade sauce that can be used either as a glaze towards the end of cooking, or as a relish. It’s great on hot dogs or with barbecued chicken

Makes: 300ml
timePrep time: 5 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
27Kcal
Fat
0gr
Saturates
0gr
Carbs
6gr
Sugars
6gr
Fibre
0gr
Protein
0gr
Salt
0.3gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 200g tomato ketchup*
  • 75g dark brown sugar
  • 1 tbsp smoked paprika
  • 2 tbsp cider (or wine) vinegar
  • 1 tbsp yellow or Dijon mustard*

Step by step

  1. Add 200g tomato ketchup*, 75g dark brown sugar, 1 tbsp smoked paprika, 2 tbsp cider (or wine) vinegar and 1 tbsp yellow or Dijon mustard* to a small pan. Stir to combine well, taste, and add extra mustard according to your liking. Simmer on a gentle heat for 10 minutes, to develop the flavours. 
  2. Transfer to a bowl or a sterilised jar. It will keep for at least 1 month in the fridge.

    *Check that your ketchup and mustard are gluten and dairy-free, if required.

You might also like...