OK, this is something I thought I’d never do. This sauce has been in the family for four generations now. I’d thought about keeping it secret too in case I ever opened a BBQ resaurant. With my hearing loss and back / neck problems though, that seems unlikely. I also got a Keto focused blog as a follower and realized this could help people on a quest to cut sugar and similar empty carbs out of their diet.
You see, this is an OLD school Texas sauce. That means there’s no sugar or molasses in it. I *hate* commerical sauces because that’s all they are. This sauce is savory, smokey and with just a LITTLE heat to it. Anyway, if Aaron Franklin can publish his sauce recipes, I suppose I can too. Franklin’s sauces have a good bit more heat too BTW.
So here we go. Licensed for private use only, LOL.
13 ounce bottle of catsup
5 ounce bottle of Lea and Perrins Worcestershire sauce
Juice of Two Lemons
1 Tablesppon of Yellow Mustard
6 Heavy Dashes of Tabasco Sauce
2 Medium Yellow or White Onions, Diced
3 Cloves of Garlic, Diced Fine
Salt and Pepper to Taste
2 Catsup Bottles full of Water
My great grandmother used to add a half pound of butter to the sauce to keep it from “breaking” and keep it smooth. My mom and I both agree that just makes the sauce too greasy though. Try it if yout want but I’d advise against it. Simmer the sauce for a half hour to an hour to allow the flavors to fully meld and blend together. Cooking it slow does matter.
The recipe above makes about a quart. Plenty to add to a dinner of ribs, chicken or brisket after it comes off the grill. It doubles fine if you really like your BBQ sauce. Keeps fairly well in the fridge or freezer also.
If you want to truly make absolutely sure there’s no sugar, replace the catsup with tomato sauce or better yet, cook and puree your own tomatoes into an equal amount of tomato sauce. Yes, catsup and even some canned tomato sauce have sugar added to them. Almost any commercially made food product does nowadays.
Even using the catsup however, there should be minimal sugar compared to commercially bottled sauces. The carb count on almost all of them is off the charts, esp if you consider they typically measure by the teaspoon as a serving size.
Once you’ve made the sauce once, it’s easy to tweak to personal tastes. I use one larger onion that would equate out to about 1 1/2 medium onions for example.
Note this will be a thinner sauce too; authentic old school Texas before everybody started using mollasses to turn their sauces into overly sweet gunk. It’ll stick to food fine however. 🙂