Sauce Barbecue

Name: Sauce Barbecue
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 400 ml
Cuisine: French Classic
Ingredients: 30 g Onion; 30 g Carrot; 15 g Celery; 180 g Apple; 250 ml Chicken Stock; 250 ml Veal Stock; 100 ml Cider Vinegar; 26.09 ml Ketchup

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

Chicken Stock 250 mlVeal Stock 250 mlCider Vinegar 100 mlKetchup 26 ml

Ingredients

Onion — 30 g
Carrot — 30 g
Celery — 15 g
Apple — 180 g
Chicken Stock — 250 ml
Veal Stock — 250 ml
Cider Vinegar — 100 ml
Ketchup — 26.09 ml

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.

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.

Adapted from a Alain Ducasse recipe (Grand Livre de Cuisine Tour du Monde / Académie du Goût).

FAQ

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. 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.