Barbecue sauce with some kick

This recipe goes well with a variety of meats and what’s not to love about barbequed chicken in the summertime? You can almost always count on us having at least a little container of this in the refrigerator. We put it on everything from eggs to salads. Don’t be scared to throw this on top of a meatloaf or when sautéing vegetables.

6 ounces (150 g) tomato paste
1 cup (250 mL) beef stock
¼ cup (30 g) shallot, minced fine
3 cloves garlic, minced
1 tablespoon (15 ml) Dijon mustard
1 teaspoon (5 ml) prepared horseradish
2 tablespoons (30 ml) apple cider vinegar
1 tablespoon (15 ml) avocado oil
½ teaspoon salt
1 teaspoon (5 ml) red pepper
1 teaspoon (5 ml) cumin
1 teaspoon (5 ml) cayenne pepper
1 teaspoon (5 ml) black pepper

1. Combine all ingredients into a sauce pan and bring to a quick simmer using medium heat.
2. Reduce to medium low and cover for 15–20 minutes. You’ll want to stir frequently to keep it from sticking to the pan.
3. The longer you let this simmer, the more flavor you get in the sauce. If you aren’t rushed and have at least 25–35 minutes, add an extra ½ cup (125 mL) of beef stock to the mixture at the beginning, then simmer 25-35 minutes or until the desired consistency is achieved.

Tips & Tricks—No Garlic Press? Use a microplane grater for the garlic as you are certain to bring out more flavor in the sauce.

More Recipes You'll Love

• FLANK STEAK WITH CILANTRO SAUCE
• Roasted Butternut Squash Dip
• Pulled Pork over Cauliflower Rice with Spicy Tomato Sauce

Barbecue sauce with some kick builds deep flavor on tomato paste, beef stock, and slow-simmered shallots, with cayenne and horseradish doing the lifting. Fifteen minutes covered is enough; give it 35 and it gets even better. Keep a container in the fridge for eggs, salads, and everything off the grill.

Pro Tips

• Stir frequently while it simmers - tomato paste scorches on the pan floor and scorched bits turn the whole sauce bitter.
• Not rushed? Add an extra 1/2 cup of beef stock up front and simmer 25-35 minutes for a deeper sauce.
• Mince the shallot fine; large pieces never melt into the sauce.
• It goes well beyond chicken - the recipe puts it on eggs, salads, meatloaf, and sauteed vegetables.

Frequently Asked Questions

How spicy is it?

A teaspoon each of cayenne and red pepper gives real heat. Halve both for a family-friendly barbecue sauce.

How long does it keep?

The recipe keeps a container in the fridge constantly. Expect about a week in a sealed jar.

Can I make it thicker?

Simmer it uncovered longer to reduce; the tomato paste base already sets up nicely as it cools.

Recipe Card

Stav Kogan

Barbecue sauce with some kick

Print Recipe Pin Recipe

Servings: 4 servings

Calories: 30

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 6 oz (150 g) tomato paste
• 1 cup (250 mL) beef stock
• ¼ cup (30 g) shallot, minced fine
• 3 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tsp prepared horseradish
• 2 tbsp apple cider vinegar
• 1 tbsp avocado oil
• ½ tsp salt
• 1 tsp red pepper
• 1 tsp cumin
• 1 tsp cayenne pepper
• 1 tsp black pepper
• The longer you let this simmer, the more flavor you get in the sauce. If you aren’t rushed and have at least 25–35 minutes, add an extra ½ cup (125 mL) of beef stock to the mixture at the beginning, then simmer 25-35 minutes or until the desired consistency is achieved.

Method

 

1. Combine all ingredients into a sauce pan and bring to a quick simmer using medium heat.
2. Reduce to medium low and cover for 15–20 minutes. You’ll want to stir frequently to keep it from sticking to the pan.

Nutrition

Calories: 30kcalCarbohydrates: 4gProtein: 1gFat: 1g

Tried this recipe?

Let us know how it was!