Homemade barbecue sauce
This easy homemade barbecue sauce recipe was created by chef Adam Gray for Kikkoman. Serve with chargrilled meats and poultry or in a burger.
- Serves4
- Preparation Time10 mins
- Cooking Time2 hours
Ingredients
- 50ml of extra virgin rapeseed oil
- 2 large onions, finely diced
- 4 garlic cloves, finely chopped
- 2 Braeburn apples, peeled and 2cm diced
- ½tsp ofchilli flakes
- 100g of brown sugar, dark soft
- 100ml ofKikkoman soy sauce
- 4 tbsp of cider vinegar
- 300ml of tomato ketchup
- 150ml of chicken stock
Method
Heat the rapeseed oil in a thick bottomed saucepan and fry the onion and garlic until just softened with no colour
Add the apple and chilli and fry for a further minute. Stir in the sugar, soy sauce, chicken stock, vinegar and tomato ketchup
Simmer gently until the apples are softened. Transfer to a blender and blitz until smooth. Pass through a fine strainer. The sauce can be served warm or at room temperature and can be stored in the fridge for up to 4 days
