A fresh, homemade sauce can be a surprising and a welcome addition to any barbecue. These three interesting and versatile sauces go great with a wide variety of grilled meats, and they’re easy to make.
By. A.J. Humphreys
Honey Mustard Barbecue
A fresh Southern spin on the classic barbecue sauce. Sweet, tangy and wonderfully flavorful, this sauce does everything a barbecue sauce should.
3/4 cup yellow mustard
1/2 cup honey
1/4 cup cider vinegar
2 tablespoons tomato ketchup
1 tablespoon light muscovado sugar
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
Simply mix all the ingredients together in a small bowl. For the best flavor, make 24 hours in advance. The finished sauce will keep for up to two weeks in the refrigerator.
Tangy Basil and Mint Salsa
This take on chimichurri is a lighter alternative to the rich, sticky sauce most associated with barbecue. Still packed with a punch, try adding fresh chili for a touch of heat.
1 1/2 cups packed fresh basil leaves, finely chopped
1/4 cup packed fresh mint leaves, finely chopped
1 clove garlic, crushed
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon ground coriander
1/2 teaspoon salt
freshly ground black pepper to taste
Mix together all the ingredients in a small bowl. Allow the flavor to develop for about 1 hour before serving. Keeps in the refrigerator for up to 3 days.
Thai Chili Plum Glaze
This sauce is great for dipping but is even better as a marinade, especially for white fish and seafood. A warning though: The complex Asian flavor is seriously addictive!
1 tablespoon vegetable oil
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1/2 cup plum preserve
2 teaspoons Sriracha sauce
1 teaspoon Thai fish sauce
Put oil in a small saucepan over medium heat. Add the ginger and garlic and stir, allowing the mixture to brown gently but not burn, for about 2 minutes. Add the plum preserve and Sriracha and cook for 2 more minutes, continuing to stir. Remove from the heat and add the fish sauce.
Can be used as a dip right away, or, if using as a marinade, allow to cool before coating the meat or fish at least 1 hour before cooking.
Whether you’re a guest at a barbecue or you’re thinking of throwing your own, don’t just go with the usual sauce. Try a slightly different approach that will make a big impression and liven up your food.