Pierres Barbecue Sauce Recipes

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PIERRE'S BARBECUE SAUCE



Pierre's Barbecue Sauce image

This barbecue sauce gives our Barbecued Chicken Wings and Barbecued Baby-Back Ribs their spice, tang, and sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 2 1/2 to 3 cups

Number Of Ingredients 15

2 red bell peppers
1/2 cup olive oil
4 large onions, coarsely chopped
3 garlic cloves, crushed
1/4 teaspoon ground coriander
1/2 teaspoon ground chili powder
1/2 teaspoon cayenne pepper
2/3 cup packed dark-brown sugar
5 1/2 pounds tomatoes, cut into chunks
Coarse salt and freshly ground pepper
1/3 cup white-wine vinegar
1/4 cup Dijon mustard
2 tablespoons honey
4 teaspoons Worcestershire sauce
1 tablespoon soy sauce

Steps:

  • Place the peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning as each side becomes charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skin. Remove stems, seeds, and ribs; cut each pepper into pieces. Set aside.
  • Heat oil in a large pot over medium-high heat. Add onions, garlic, and roasted peppers; cook, stirring occasionally, until onions are dark golden brown on the edges, 8 to 10 minutes. Stir in coriander, chili powder, and cayenne pepper; cook 30 seconds. Add sugar; cook, stirring occasionally, 2 minutes. Add tomatoes, 2 teaspoons salt, and 1/2 teaspoon pepper; cook, stirring occasionally, until tomatoes have broken down and are very soft, about 20 minutes.
  • Stir in the vinegar, mustard, honey, Worcestershire sauce, and soy sauce. Pour through a coarse sieve into a medium bowl, pressing out liquid with a spoon; discard solids. Return to stove, and bring to a boil. Reduce to a vigorous simmer, and cook, stirring occasionally, until reduced slightly and thickened, 15 to 20 minutes. Taste, and adjust for seasoning.

PIERRE FRANEY'S BARBECUE SAUCE



Pierre Franey's Barbecue Sauce image

A simple and delicious accompaniment to almost any barbecued meat.

Provided by Pierre Franey

Categories     easy, condiments

Time 5m

Yield About 1 cup

Number Of Ingredients 9

3 tablespoons olive oil
1 cup ketchup
2 tablespoons lemon juice
1 tablespoon chopped garlic
2 tablespoons honey
2 teaspoons grated ginger
2 teaspoons soy sauce
3 thin, seeded lemon slices
1 tablespoon Dijon mustard

Steps:

  • Combine all the ingredients in a saucepan. Blend well, bring to a boil and remove from heat.

Nutrition Facts : @context http, Calories 408, UnsaturatedFat 17 grams, Carbohydrate 62 grams, Fat 21 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 1466 milligrams, Sugar 45 grams, TransFat 0 grams

ULTIMATE BBQ SAUCE



Ultimate BBQ Sauce image

Smoky, sweet, zesty and savory, this homemade BBQ sauce has it all! Ready in 15 minutes with the perfect balance of flavors, it's just what your backyard barbecue needs!

Provided by Kimberly Killebrew

Categories     condiment

Time 20m

Number Of Ingredients 17

1 1/2 cups ketchup ((I use and recommend one without high fructose corn syrup))
1/2 cup brown sugar
5 tablespoons molasses
3 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons honey
2 teaspoons prepared yellow mustard
2 teaspoons liquid smoke ((optional but recommended))
2 teaspoons salt
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon smoked paprika
1 1/2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper ((optional for heat))
water as needed for thinning

Steps:

  • Place all the ingredients in a medium saucepan and stir together. Bring to a boil, then reduce the heat to a simmer and cook for 15 minutes. If you prefer the sauce thinner, stir in a little water. If you prefer it thicker, let it simmer a little longer. Let the sauce cool completely before storing in the fridge.This BBQ sauce can be eaten right away but for best results let it chill overnight to allow time for the flavors to meld.Store it in the fridge in sealed non-reactive container where it will keep for 2-3 weeks.Makes about 2 1/2 cups.

Nutrition Facts : ServingSize 2 tablespoons, Sodium 429 mg, Sugar 15 g, Fiber 1 g, Calories 64 kcal, SaturatedFat 1 g, Fat 1 g, Protein 1 g, Carbohydrate 17 g, UnsaturatedFat 2 g

AUNT ROSIE'S BBQ SAUCE



Aunt Rosie's BBQ Sauce image

My family's favorite!

Provided by LINNNY

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 10m

Yield 6

Number Of Ingredients 4

1 cup ketchup
½ cup brown sugar
½ cup water
1 (1 ounce) package dry onion soup mix (such as Lipton®)

Steps:

  • Stir ketchup, brown sugar, water, and dry onion soup mix together in a saucepan; bring to a boil, stirring regularly, until sugar is dissolved, about 5 minutes.

Nutrition Facts : Calories 97.2 calories, Carbohydrate 24.8 g, Fat 0.2 g, Fiber 0.4 g, Protein 1 g, Sodium 861.9 mg, Sugar 21 g

PIERRE'S BARBECUE SAUCE



Pierre's Barbecue Sauce image

This sauce was created by chef Pierre Schaedelin.

Yield makes 2 1/2 to 3 cups

Number Of Ingredients 15

2 red bell peppers
1/2 cup olive oil
4 large onions, coarsely chopped
3 garlic cloves, crushed
1/4 teaspoon ground coriander
1/2 teaspoon ground chili powder
1/2 teaspoon cayenne pepper
2/3 cup packed dark-brown sugar
5 1/2 pounds tomatoes, cut into chunks
Coarse salt and freshly ground pepper
1/3 cup white wine vinegar
1/4 cup Dijon mustard
2 tablespoons honey
4 teaspoons Worcestershire sauce
1 tablespoon soy sauce

Steps:

  • Place the peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning as each side becomes charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skin. Remove stems, seeds, and ribs; cut each pepper into pieces. Set aside.
  • Heat oil in a large pot over medium-high heat. Add onions, garlic, and roasted peppers; cook, stirring occasionally, until onions are dark golden brown on the edges, 8 to 10 minutes. Stir in coriander, chili powder, and cayenne pepper; cook 30 seconds. Add sugar; cook, stirring occasionally, 2 minutes. Add tomatoes, 2 teaspoons salt, and 1/2 teaspoon pepper; cook, stirring occasionally, until tomatoes have broken down and are very soft, about 20 minutes.
  • Stir in the vinegar, mustard, honey, Worcestershire sauce, and soy sauce. Pour through a coarse sieve into a medium bowl, pressing out liquid with a spoon; discard solids. Return to stove, and bring to a boil. Reduce to a vigorous simmer, and cook, stirring occasionally, until reduced slightly and thickened, 15 to 20 minutes. Taste, and adjust for seasoning. The sauce can be refrigerated in an airtight container up to 3 days.

DAD'S BARBECUE SAUCE



Dad's Barbecue Sauce image

My father was the cook in the family. Any time we would go out to eat, he would come home and try to make a copy cat version. This is his barbecue sauce. I have never purchased any in the store because none of it comes close to this flavor. Don't let the long list of ingredients scare you. They are standard pantry items. It's easy to double the ingredients so you will have some always on tap!

Provided by LifeAfter40

Categories     Sauces

Time 25m

Yield 1 pint

Number Of Ingredients 17

2 teaspoons bacon fat or 2 teaspoons peanut oil
1 medium shallot, chopped fine
2 teaspoons soy sauce
4 teaspoons Worcestershire sauce
2 cups catsup
water
1/4 teaspoon black pepper
1 teaspoon lemon juice
1 teaspoon yellow mustard
3 -4 dashes garlic salt
3 -4 dashes lemon pepper
3 -4 dashes seasoning salt
3 -4 dashes paprika
2 teaspoons wine vinegar
10 dashes Tabasco sauce
2 teaspoons sweetened bread and butter pickle juice
2 teaspoons pickle juice

Steps:

  • In large pot, saute shallot in bacon fat till it turns glassy.
  • With heat on medium, add remaining ingredients.
  • Simmer til sauce bubbles. If necessary, add water to thin sauce to your desired consistency.
  • Pour up, refrigerate and enjoy!
  • This is excellent on chicken for the grill.

Nutrition Facts : Calories 500.4, Fat 2, SaturatedFat 0.3, Sodium 6278.5, Carbohydrate 128.3, Fiber 1.9, Sugar 112, Protein 10.1

BAREFOOT CONTESSA'S BARBECUE SAUCE



Barefoot Contessa's Barbecue Sauce image

The Contessa told an interesting story about this recipe. She said that about 20 years ago she asked a chef on the show to make three types of barbecue sauces: one mustardy, one tomatoey, and one Chinesey. When she tasted them, the first one was too mustardy, the second was too tomatoey, and the third was too Chinesey! She decided to try combining the three, and she said it turned out being the best sauce she'd ever tried. This is the result, and it's her favorite to this day.

Provided by Kree6528

Categories     Sauces

Time 55m

Yield 1 1/2 quarts

Number Of Ingredients 13

1 1/2 cups chopped yellow onions (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

Steps:

  • In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned.
  • Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes.
  • Use immediately or store in the refrigerator.
  • The Contessa recommends using this with about 2 1/2 to 3 pounds of chicken. Just marinate it in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator, then slap it on the grill. Serve it with the extra sauce on the side!

RON SCHER'S BARBECUE SAUCE



Ron Scher's barbecue sauce image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, condiments

Time 25m

Yield About three cups

Number Of Ingredients 14

1 cup ketchup
1/2 cup cider vinegar
1 teaspoon sugar
2 teaspoons chili powder
Salt to taste, if desired
1 cup water
1 cup finely chopped celery
3 bay leaves, crumbled
2 cloves garlic, finely minced
1/4 cup finely chopped onion
1/4 cup Worcestershire sauce
2 teaspoons strong paprika
1/4 teaspoon ground black pepper
4 tablespoons unsalted butter

Steps:

  • Combine all the ingredients, except the butter, in a saucepan. Bring to a boil and let simmer for 20 minutes. The sauce should have the consistency of ketchup.
  • Strain the sauce through a sieve, using a plastic spatula to push the solids through. Swirl in the butter.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 5 grams, Sodium 519 milligrams, Sugar 11 grams, TransFat 0 grams

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