stove · bbq sauce
★★★ KITCHENPrep 10 minCook 15 minCedarlane Barbecue
Independent adaptation of a publicly published Alain Ducasse recipe. Not affiliated with, sponsored by, or endorsed by Alain Ducasse.
Barbecue from a three-star kitchen.
Ratio
Ingredients
- Onion — 30 g d'oignon jaune
- Carrot — 30 g de carotte
- Celery — 1/4 de branche de céleri (15 g)
- Apple — 1 pomme fuji
- Chicken Stock — 25 cl de fond blanc de volaille (250 ml)
- Veal Stock — 25 cl de fond de veau (250 ml)
- Cider Vinegar — 10 cl de vinaigre de cidre (100 ml)
- Ketchup — 30 g de ketchup
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Cedarlane Barbecue wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 7 stars · 3 national awards
- Amberhall Barbecue★ STARRED KITCHEN
- Canal Vinaigrette★★★ KITCHEN
- Glassrail Fra DiavoloNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.
Originally published as Sauce Barbecue.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Grand Livre de Cuisine Tour du Monde / Académie du Goût (published as “Sauce Barbecue”). Full citation lives in Provenance.