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Le Chaudron recipe
Sauce barbecue maison
Homemade barbecue sauce
⏱ 30 minServes 6Easy95 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 ml (2 cups)good ketchup
150 ml (⅔ cup)cider vinegar
100 g (3½ oz)dark brown sugar
3 tbspDijon mustard
3 tbspWorcestershire sauce
3 clovesgarlic, crushed
2yellow onions, thinly sliced
2 tspsmoked paprika
1 tspground cumin
1 tspTabasco
1 tbspmolasses
- 500 ml (2 cups) good ketchup
- 150 ml (⅔ cup) cider vinegar
- 100 g (3½ oz) dark brown sugar
- 3 tbsp Dijon mustard
- 3 tbsp Worcestershire sauce
- 3 cloves garlic, crushed
- 2 yellow onions, thinly sliced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp Tabasco
- 1 tbsp molasses
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the sliced onions in a little oil for 10 minutes until caramelized.
- Add the crushed garlic and stir for 1 minute without letting it brown.
- Stir in the smoked paprika and cumin for 30 seconds.
- Add the ketchup, cider vinegar, brown sugar and molasses and mix well.
- Add the mustard, Worcestershire and Tabasco and simmer gently for 30 minutes, stirring regularly.
- Blend the sauce until smooth.
- Keeps up to 2 weeks in a sterilized jar in the fridge.
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