Tuesday, April 14, 2009

BBQ Sauce

1 tablespoon canola or extra virgin olive oil
1 cup onion, minced
2 garlic cloves, minced
2 beef bouillon cubes
1/2 cup hot water
3 (6-ounce) cans tomato paste, divided use
1 cup SPLENDA® Granular
3/4 cup Worcestershire sauce
3/4 cup Dijon mustard
3 tablespoons liquid smoke, hickory flavored
1 teaspoon salt
1/2 cup cider vinegar
1 tablespoon Tabasco (plus 1 teaspoon for a spicier sauce)

  1. Place oil in a large saucepan. Add onions and garlic. Saute over medium heat until translucent (approximately 2 to 3 minutes).
  2. Mix the bouillon and water until partially dissolved. Add bouillon mixture and all remaining ingredients to the saucepan. Stir well using a wire whisk.
  3. Simmer, uncovered, 25 to 30 minutes to allow flavors to meld. Stir frequently. Refrigerate overnight in a non-metallic container. Sauce is best if prepared a day before using. Keeps well, refrigerated, for 1 week.

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