I have this deep fascination with making ingredients from scratch.
What’s the big mystery? Things didn’t start off in bottles on grocery store shelves. Someone, a long time ago, used to make these ingredients for their families. So, why can’t I? My first foray into making condiments is a BBQ Sauce recipe. Admittedly, I used store bought organic ketchup and organic mustard in the recipe. But, it’s a start, right? After all, Rome wasn’t built in a day. Neither will my condiment collection be.
Another catalyst for my foray into condiment creation is the book Salt, Sugar, Fat: How the Food Giants Hooked Us by Michael Moss.
Half of my friends already think I’m a bit of an extremist when it comes to my commitment to organic, local, and sustainable foods. After reading Michael Moss’s book, however, I’m about to become even more extreme. I don’t want to buy anything that comes in a box or package ever again, unless it comes from a reputable company who’s beliefs align with my own. I highly recommend everyone read this book. Consider yourself warned, though. It will change the way you see food forever.
On that note… I made BBQ Sauce!!! GF Guy was home for a few days so I pulled out all the stops and made one of his favorite dishes, Pulled Pork! I used my old stand-by recipe, but this time made my own BBQ Sauce. Next time, I will make my own ketchup and mustard first. 😉
Smoked Balsamic Honey BBQ Sauce
generously adapted from this recipe on Simply Scratch
(Gluten Free, Dairy Free)
- 1 cup Organic Ketchup
- 1/2 cup Aged Balsamic Vinegar
- 1/2 cup Cinnamon Pear Balsamic Vinegar
- 1/4 cup Organic Brown Sugar
- 1/4 cup Organic Honey
- 1 Tblsp Organic Yellow Mustard
- 1 Tblsp Bragg’s Liquid Aminos
- 1 clove Garlic, finely minced
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
- pinch Cayenne Pepper
- 1/4 tsp Liquid Smoke
- Place all ingredients in a medium saucepan over medium heat and bring to a simmer.
- Reduce heat to low and allow to reduce for 20 minutes.
- Cool completely before storing in the refrigerator.