Bobby Flays Bbq Sauce Recipe 375

BOBBY FLAY'S BARBECUE SAUCE

Steps:

• Heat the oil in a saucepan over medium-high heat until warm and shimmering. Add the onion and cook until softened, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and water and bring to a boil, stirring frequently. Reduce the heat to medium-low and simmer for 5 minutes.
• Add the mustard, vinegar, Worcestershire sauce, chipotle chile, ancho chile powder, paprika, brown sugar, honey, and molasses to the pan and bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes. Let cool for at least 10 minutes.
• Scrape the barbecue sauce into a food processor or blender and purée until either smooth or the desired consistency. The sauce will be quite, quite thick. Let cool to room temperature. Taste and season with salt and pepper accordingly. You can start dousing and dolloping right away, although if you wait overnight you'll be rewarded with a more complex taste with even more depth. (You can cover and refrigerate the sauce for up to 1 week. Bring to room temperature before using.)

BOBBY FLAY'S BARBECUE SAUCE

Steps:

• Heat the oil over medium-high heat in a heavy-bottomed medium nonreactive saucepan. Add the onion and cook until 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/3 cup water and bring to a boil. Lower the heat and simmer for 5 minutes.
• Add the mustard, vinegar, Worcestershire, chipotle chile, ancho chile powder, paprika, brown sugar, honey, and molasses and bring to a simmer. Cook, stirring occasionally, for an additional 10 minutes, or until thickened.
• Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.Bring to room temperature before using.

BOBBY FLAY'S BBQ SAUCE RECIPE - (3.7/5)

Steps:

• Heat the oil over medium high heat in a heavy bottom medium non reactive sauce pan. Add the onion and cook until soft, 3-4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/3 cup water and bring to a boil. Lower the heat and simmer for 5 minutes. Add mustard, vinegar, worcestershire, chipotle chile, ancho chile powder, paprika, brown sugar, honey, and molasses, and bring to a simmer. Cook, stirring occasionally for an additional 10 minutes or until thickened. Transfer mixture to a food processor and puree until smooth. Season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. The sauce will keep for one week in a tightly sealed container in the refrigerator.

MESA BBQ SAUCE

Steps:

• In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
• Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.

BOBBY FLAY'S BUFFALO WING SAUCE

Steps:

• Bring the vinegar, chipotle puree, 2 tablespoons chili powder and New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat.
• Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth.

BOBBY FLAY'S STEAK SAUCE

Steps:

• Combine all ingredients and mix well.