Homemade barbecue sauce

Step-by-step cooking

1. Step 1:

   

   Prepare the products. The water is ordinary from the tap or filtered. Oil can be taken even from the freezer. Honey can be taken both liquid and thick, but natural.

2. Step 2:

   

   The sauce is prepared very quickly, so everything you need to cook right away. Weigh ketchup and honey, squeeze lemon juice, garlic cloves through a press, and finely chop the onion. Wash the greens, dry them and chop them finely too.

3. Step 3:

   

   Melt the butter. Cut it into small pieces and put it in a cold frying pan, then just turn on the medium heat. So the oil begins to heat smoothly and will not burn.

4. Step 4:

   

   Do not wait for the butter to melt completely and throw the onion. Fry the onion for about 6 minutes, do not forget to stir. As soon as the onion has become transparent and begins to turn golden, add ketchup. Stirring, fry until it starts to set, it's a couple of minutes.

5. Step 5:

   

   Pour water, add honey, lemon juice and pepper, mix.

7. Step 6:

   

   Reduce the heat to a minimum or slightly higher, the sauce should boil quietly, without splashes and fading. Cook for 8-10 minutes, stirring constantly.

8. Step 7:

   

   Remove from the stove and add garlic.

9. Step 8:

   

   Then chopped greens. / I added a couple of sprigs of dill and cilantro, only the most tender leaves, without stems. Greens can be replaced according to preference, but the taste will be better with fresh /. Mix, taste and, if necessary, add salt, pepper, garlic. Then return to a warm stove and warm up a little, without letting it boil.

10. Step 9:

    

    The finished sauce has a rich red - orange color. Run a spatula along the bottom of the pan, if a path forms and immediately closes - the consistency is correct, it is not necessary to boil thicker. The taste of the sauce is tomato, sweet and sour, with a pronounced garlic note. There is a sharpness, but not burning, a slight honey taste and the aroma of herbs. The palette of taste is multifaceted, but everything is in moderation and the combination is harmonious.

11. Step 10:

    

    The sauce is cooled and can be served with any meat, sausages, cutlets, pasta, rice.. You can put it in a jar and store it in the refrigerator or take it to nature, that's why it's barbecue sauce.