Sweet and Tangy Barbecue Sauce
A simple, one-pot barbecue sauce with a unique twist from Galliano liqueur, which adds notes of vanilla and anise. This sweet and tangy sauce comes together quickly on the stovetop and is perfect for grilling or as a dipping sauce.
Uma receita original de Forkin
- Tempo total
- 20 min
- Doses
- 16
- Dificuldade
- Fácil
- Por dose
- 38 kcal
Informação sobre alergénios: pode conter peixe, glúten e sulfitos. Se tiver alergias, verifique sempre as embalagens dos ingredientes.
Preparação prévia
Ingredientes
- 1 chávenaketchup
- 0,5 chávenachili sauce
- 0,25 chávenagalliano liqueur
- 0,25 chávenadark brown sugar, packed
- 2 cslemon juice, freshly squeezed
- 1 csworcestershire sauce
Utensílios
measuring_cups · measuring_spoons · saucepan · whisk
A preparação
Passo a passo
- 1
In a medium saucepan, combine the ketchup, chili sauce, Galliano liqueur, dark brown sugar, lemon juice, and Worcestershire sauce.
Cerca de 3 min
Nota do cozinheiro: Whisking the ingredients together helps ensure the brown sugar dissolves completely.
- 2
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
Cerca de 5 min
Nota do cozinheiro: Don't let the sauce come to a rolling boil, as the sugars can burn easily.
- 3
Reduce the heat to low and continue to simmer for about 10 minutes, stirring periodically until the sauce has thickened slightly.
Cerca de 10 min
Nota do cozinheiro: The sauce will continue to thicken as it cools, so don't reduce it too much.
- 4
Remove the sauce from the heat and allow it to cool before transferring to a storage container.
Cerca de 2 min
Por dose
Nutrição
- Calorias
- 38,2kcal
- Proteína
- 0,3g
- Hidratos de carbono
- 8,5g
- Gordura
- 0g
- Fibra
- 0,1g
- Açúcar
- 7,5g
Estimativa com base nas quantidades dos ingredientes da receita. Os valores podem variar consoante as marcas e substituições.
Conservar bem
Store in an airtight container or jar in the refrigerator.
Gently warm in a saucepan over low heat, or use directly from the refrigerator.