St. Louis Barbecue Sauce
From ConGusto 6 years ago
- 6-10 Minutes to make
- Serves 2-Cups
St. Louisians have been pouring a slight sweet, slightly tart, mildly spicy red sauce on barbecue since 1926 if not earlier in one way or another. Invented by an itinerant grocer named Louis Maull, the classic sauce differs from most American barbecue sauces in that it contains no liquid smoke.
Ingredients
- - 1 1/2 cups tomato puree shopping list
- - 1/3 cup distilled white vinegar shopping list
- - 3 tablespoons dark corn syrup shopping list
- - 2 tablespoons brown sugar shopping list
- - 2 tablespoons Worcestershire sauce shopping list
- - 1 1/2 tablespoons molasses shopping list
- - 1/2 teaspoon grated lemon zest shopping list
- - 3 tablespoons fresh lemon juice shopping list
- - 1 tablespoon thawed orange juice concentrate shopping list
- - 2 teaspoons A-1 Steak Sauce shopping list
- - 2 teaspoons soy sauce shopping list
- - 1/2 teaspoon Tabasco sauce or other hot sauce shopping list
- - 1 1/2 teaspoons coarse salt (kosher or sea), or more to taste shopping list
- - 1 teaspoon onion powder shopping list
- - 1 teaspoon garlic powder shopping list
- - 1/2 teaspoon freshly ground black pepper, or more to taste shopping list
- - 1/4 teaspoon ground cloves shopping list
How to make it
- Step 1: Combine the tomato puree, vinegar, corn syrup, brown sugar, Worcestershire sauce, molasses, lemon zest and juice, orange juice concentrate, steak sauce, soy sauce, Tabasco sauce, salt, onion powder, garlic powder, pepper, and cloves in a large deep heavy nonreactive saucepan over medium-high heat. Gradually bring to a boil, whisking often.
- Step 2: Reduce the heat to medium and let the sauce simmer until thick and richly flavored, 6 to 10 minutes, whisking occasionally. Taste for seasoning, adding more salt and/or pepper as necessary.
- That's it!
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