How to Make a Homemade Low Sodium BBQ/Finishing Sauce for Beginners

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index and can be used in smaller quantities.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: red wine vinegar

White vinegar is often less expensive and has a similar acidity.

Worcestershire sauce

🥗Healthier: soy sauce

💰Cheaper: homemade Worcestershire

Homemade Worcestershire can be made with common pantry ingredients.

liquid smoke

💰Cheaper: smoked paprika

Smoked paprika provides a similar smoky flavor without additives.

Introduce the recipe for a low sodium finishing sauce.

Gather all ingredients: 3 and 1/2 cups Hines tomato ketchup, 1/2 cup apple cider vinegar, 1/2 cup white vinegar, 1 cup water, 1/2 cup light brown sugar, 4 tablespoons Worcestershire sauce, 3 teaspoons coarse ground black pepper, 2 and 1/2 teaspoons no sodium salt substitute, homemade all-purpose rub, and Hickory liquid smoke.

Add 3 and 1/2 cups of Hines tomato ketchup to a pan.

Pour in 1/2 cup of apple cider vinegar.

Add 1/2 cup of white vinegar.

Pour in 1 cup of water.

Add 1/2 cup of light brown sugar.

Stir in 4 tablespoons of Worcestershire sauce.

Add 3 teaspoons of coarse ground black pepper.

Mix in 2 and 1/2 teaspoons of no sodium salt substitute.

Sprinkle in homemade all-purpose rub to taste.

Add a few splashes of Hickory liquid smoke.

Whisk all ingredients together until evenly distributed.

Place the pan on medium heat on the stove.

Stir occasionally while heating for about 10 to 15 minutes, just to warm it up.

Let the finishing sauce cool on the stove for about 30 minutes before transferring it to a storage container.

Store in a container with a pour spout or any other means you prefer.

The sauce will be good for about 1 to 2 weeks in the refrigerator or can be vacuum sealed and frozen for about 3 months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens