Classic bbq sauce

Prep work





  • 1 tablespoon olive oil
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons pinch of sea salt
  • 125 ml ketchup
  • 60 ml 60 ml beef or chicken stock, plus more if needed
  • 4 tablespoons dijon mustard
  • 4 tablespoons worcestershire sauce
  • 3 tablespoons packed dark brown sugar
  • 3 tablespoons cider vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • Amount ingredient name

Heat oil in frying pan over medium heat. Add onion, garlic and salt, cover and cook, stirring occasionally, until softened and golden for about 8 minutes. Remove from heat to cool.

Combine onion mixture, ketchup, stock, mustard, Worcestershire sauce, brown sugar, vinegar, soy sauce, cumin and pepper in the jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and set blender to Soup setting. Blend until machine turns itself off.

Alternatively, combine ingredients in blender as directed, secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth and rising steam is visible for about 2-3 minutes.

Adjust thickness with more stock, if you like. Use immediately, or leave to cool, transfer to airtight container and refrigerate for up to 2 weeks or freeze for up to 3 months.

Personalise it by adding more or less mustard, vinegar or sugar.



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