Original Barbeque Recipe

Finely mince the onion and garlic. Measure all liquid and dry ingredients so they are ready to add.

Sweat onion and garlic

In a medium saucepan set over medium heat, melt the butter. Add the minced onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Add tomato components

Stir in the ketchup and tomato paste; cook 1–2 minutes to combine and deepen flavor.

Add the water, brown sugar, honey, apple cider vinegar, Worcestershire sauce, lemon juice, yellow mustard, and soy sauce. Whisk to combine thoroughly.

Add smoked paprika, onion powder, ground black pepper, and cayenne pepper. Taste and adjust—add up to another 1/4 tsp cayenne if you want more heat or up to 1/4 cup more brown sugar if you want sweeter.

Bring the mixture to a gentle simmer over medium-low heat. Reduce heat to low and simmer, uncovered, stirring occasionally, for 12–18 minutes until the sauce thickens slightly and flavors meld. Keep an eye to prevent scorching.

In a small bowl, whisk the cornstarch into the cold water to make a smooth slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer 1–2 minutes until the sauce thickens. If sauce becomes too thick, stir in up to 2 tablespoons water to reach desired consistency.

Season with salt and additional black pepper or vinegar to taste. Remove from heat.

For a smooth sauce, optionally transfer to a blender or use an immersion blender and pulse briefly until smooth. Let cool to room temperature.

Use immediately as a finishing or dipping sauce, or transfer to a sterilized jar and refrigerate. Sauce will keep in the refrigerator for up to 10–14 days. Reheat gently before using; stir if separated.