Making things from scratch is so satisfying. The flavors are intense, the combinations are endless, and you get to say, “Yeah, I made that,” when your dinner guests’ eyes are rolling back into their heads because you just knocked their socks off. Laurie from Simply Scratch, a Tasty Kitchen member and fellow TK Blog contributor, knows from-scratch cooking. And her homemade Honey Whiskey Barbecue Sauce is one of those recipes that made my eyes roll into the back of my head. It’s true.
Line up all your ingredients. One of the best things about making food from scratch is that you can choose exactly which ingredients you want to use. One key thing that I chose to do was use a high-quality ketchup. It also had a monocled man named Sir Kensington on it, so I had to use it.
Into your sauce pan, add in sliced onion, garlic and pour the whiskey over the top. Bring it to a boil and simmer until the garlic and onions have softened, about ten minutes.
In a bowl, whisk together ketchup, Worcestershire sauce, sugar and cider vinegar.
Laurie recommended Frank’s Red Hot, and I had Tabasco. Really, any hot sauce will do, so use what your tastebuds want! Finish the sauce by adding in the ketchup, salt and pepper.
Now, add in those whiskey onions and garlic and mix them in. Pour them all back into the sauce pan and place back on the stove to simmer for 20 minutes.
Once the sauce is simmered, pour it through a mesh strainer to remove the onions. Pour the sauce into a jar and cool. Or use it right away!
Thank you to Laurie for this addicting recipe! Be sure to check out her TK recipe box for other inspired from-scratch recipes. And visit her site Simply Scratch, where you’ll discover lots of genius recipes, like this whole list of homemade ingredients and condiments. I better get back to cooking up some of these gems.
How about you? What’s your favorite grilling must-have? Are you a sauce lover or a dry rub aficionado? Share your best grilling tips in the comments!
Slather it on your wings, ribs or really anything that calls for barbecue sauce. Amen.
- ½ whole Sweet Onion, Sliced Vertically Into Strips
- 4 cloves Fresh Garlic, Smashed And Peeled
- ¾ cups Honey Whiskey Or Bourbon
- 2 cups Homemade Ketchup (see My Recipe Box)
- ⅓ cups Cider Vinegar
- ¼ cups Worcestershire Sauce
- ½ cups Dark Brown Sugar
- 1 teaspoon Frank's Red Hot, Or Your Favorite Hot Sauce
- ½ teaspoons Kosher Salt, Or More To Taste
- ½ teaspoons Black Pepper, Or More To Taste
In a sauce pan, add the sliced onions, smashed garlic and whiskey. Bring to a boil then reduce to a simmer and cook until the onions and garlic have softened, about 10 minutes.
Meanwhile combine the homemade ketchup (see my recipe box), vinegar, Worcestershire, brown sugar, hot sauce, salt and pepper. Stir well until all is combined.
Once the onions and garlic are softened, add the ketchup mixture. Stir and simmer for 20 minutes.
Pour the barbecue sauce into a mesh strainer that is set inside a large bowl. Remove and discard the garlic and onion pieces.
Use right away in any recipe calling for barbecue sauce or cool and store in an airtight jar for up to 2 weeks.
Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.