Sauced: Memphis-Style Barbecue Sauce

Need a gluten free sauce? Sauced: Memphis-Style Barbecue Sauce could be an outstanding recipe to try. This recipe serves 10. For 51 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 1g of protein, 2g of fat, and a total of 87 calories. 530 people were glad they tried this recipe. It is a very reasonably priced recipe for fans of Barbecue food. This recipe from Serious Eats requires rice vinegar, hot sauce, garlic, and yellow mustard. It is perfect for Father's Day. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so tremendous spoonacular score of 21%. If you like this recipe, you might also like recipes such as Memphis-Style Barbecue Sauce, Memphis-style Barbecue Sauce, and Memphis-Style Barbecue Sauce.

Servings: 10

 

Ingredients:

1 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1/2 cup cider vinegar

2 tablespoons packed dark brown sugar

2 cloves garlic, minced

1 teaspoon Louisiana hot sauce

1 teaspoon Kosher salt

1/3 cup molasses

1 small onion, finely chopped

1/3 cup rice vinegar

2 cups tomato sauce

2 tablespoons unsalted butter

3 tablespoons Worcestershire sauce

2 teaspoons yellow mustard

Equipment:

sauce pan

blender

Cooking instruction summary:

Procedures 1 Melt butter in medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. 2 Add tomato sauce, cider vinegar, rice vinegar, molasses, Worcestershire sauce, brown sugar, mustard, hot sauce, salt, black pepper, and cayenne and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 15-20 minutes, stirring occasionally. 3 Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.

 

Step by step:


1. Melt butter in medium saucepan over medium heat.

2. Add onion and cook until softened, about 5 minutes.

3. Add garlic and cook until fragrant, about 30 seconds.

4. Add tomato sauce, cider vinegar, rice vinegar, molasses, Worcestershire sauce, brown sugar, mustard, hot sauce, salt, black pepper, and cayenne and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 15-20 minutes, stirring occasionally.

5. Transfer sauce to the jar of a blender and blend until smooth.

6. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.


Nutrition Information:

Quickview
86k Calories
0.86g Protein
2g Total Fat
15g Carbs
1% Health Score
Limit These
Calories
86k
4%

Fat
2g
4%

  Saturated Fat
1g
9%

Carbohydrates
15g
5%

  Sugar
13g
15%

Cholesterol
6mg
2%

Sodium
567mg
25%

Get Enough Of These
Protein
0.86g
2%

Manganese
0.31mg
16%

Potassium
398mg
11%

Magnesium
38mg
10%

Iron
1mg
8%

Vitamin B6
0.14mg
7%

Copper
0.13mg
7%

Vitamin C
5mg
6%

Vitamin A
309IU
6%

Vitamin E
0.79mg
5%

Calcium
43mg
4%

Fiber
0.97g
4%

Selenium
2µg
4%

Vitamin B3
0.65mg
3%

Vitamin B5
0.27mg
3%

Vitamin B2
0.04mg
3%

Phosphorus
25mg
3%

Vitamin K
2µg
2%

Vitamin B1
0.03mg
2%

Folate
7µg
2%

Zinc
0.18mg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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