Easy Homemade BBQ Sauce
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Whip up this easy Homemade BBQ sauce in 15 minutes! Sweet, tangy, and perfectly balanced, it’s the ultimate sauce for grilled meats, burgers, and more.
Ingredients
- 2 teaspoons avocado oil (can use olive olive oil)
- 1/2 small red or white onion, finely chopped
- 3 garlic cloves, peeled, smashed and roughly chopped
- 1 teaspoon kosher salt
- 1/4 cup balsamic vinegar
- 1 1/2 cup ketchup
- 2 tablespoons apple cider vinegar
- 1/4 cup brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ground mustard (or 2 teaspoons Dijon mustard)
- 2 teaspoons chili powder
- 1 teaspoon freshly ground black pepper
- 1/4 cup water
Instructions
- In a medium saucepan, heat the oil over medium heat. Add the onion, garlic and salt and cook until slightly soft, about 2 to 3 minutes.
- Reduce heat to low and pour in the balsamic vinegar. Cook until slightly reduced, about 2 minutes.
- Add the ketchup, apple cider vinegar, sugar, Worcestershire sauce, mustard, chili powder, pepper and water. Stir to combine and bring sauce to a simmer. Cook, stirring occasionally, until sauce is slightly thickened, about 4 to 5 minutes.
- Strain the BBQ sauce through a fine-mesh sieve. Alternatively, transfer sauce to a blender and purée until smooth.
- Allow sauce to cool completely, then use immediately or store in an airtight container. The sauce will keep well in the refrigerator for up to 2 weeks.
Notes
- Don't judge the sauce while it's hot. If you taste the sauce while it is still hot/warm, it might taste a little too tangy. Once it cools, or you try it the next day, the sauce will have mellowed out considerably.
- If you prefer to skip the step of straining or blending the sauce, cut the onion into a fine dice and mince or grate the garlic.
- Optional: Add a pinch of cayenne to give it a little kick.
- In a hurry? Use 1 teaspoon each of garlic and onion powder instead of fresh.
- To freeze: Transfer cooled sauce to a freezer-safe container or zip-top bag and freeze for up to 3 months.