Texas Barbecue Sauce

1/4 cup butter
1/4 cup onion (minced)
3 stalks celery (chopped)
2 cloves garlic (minced)
1 cup water
1 teaspoon beef bouillon (1 cube)
1 cup ketchup
1/2 cup cider vinegar
3 tablespoons Worcestershire sauce
2 tablespoons spicy mustard
2 tablespoons honey
1 tablespoon paprika
2 teaspoons chili powder
Salt, to taste
Pepper, to taste

In a medium saucepan over medium-low heat, melt butter and add the onion and celery. Cook for 4 to 5 minutes until the onions and celery are soft.

Add the minced garlic and cook for only 15 to 20 seconds and no longer.

Add the water and bouillon cube. Stir until the bouillon is dissolved.

Add remaining ingredients (ketchup, cider vinegar, Worcestershire sauce, spicy mustard, honey, paprika, chili powder, salt, and pepper). Simmer on low for about 15 minutes, stirring occasionally.

Remove the sauce from the heat and allow it to cool for 15 minutes.

Pour the sauce into a blender or food processor and blend until smooth (about 15 to 20 seconds).

Use the sauce immediately or store it in an airtight container in the refrigerator for up to seven days after preparation. Warm the sauce slightly before using.

You can use this sauce for any kind of meat, including beef, pork, or chicken, or instead of commercial barbecue sauce for hamburgers and other sandwiches.

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