Barbecuesauce

Name: Barbecuesauce
Prep time: 5 min
Total time: 5 min
Yield: about 3¼ cups (750 ml)
Cuisine: American
Ingredients: 4 cloves garlic Garlic; 28 tsp honey (140 ml) Honey; about ½ cup (136 ml) Tomato Paste; about ½ cup (130 ml) Ketchup; 50 g Hot Mustard; 1 Tbsp Spirit Vinegar (15 ml) Spirit Vinegar; 1 Tbsp soy sauce (15 ml) Soy Sauce; 5 tsp Herbes De Provence (25 ml) Herbes De; about ¼ tsp (2 g) Salt; 1 tsp sambal (5 ml) Sambal; 1/2 cup + 2 Tbsp + 2 tsp vegetable oil (200 ml) Vegetable Oil

Independent adaptation of a publicly published Christian Jürgens recipe. Not affiliated with, sponsored by, or endorsed by Christian Jürgens.

BBQ SAUCE · FONDUE & GRILLED MEATS

In the published recipe, this is the bbq sauce for fondue.

Jürgens's barbecue sauce for fondue and grilled meats.

On the jar

HONEY-MUSTAR

Method: shake
Yield: about 3¼ cups
Ingredients: 11
Jar batch: 0.4× recipe

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Ratio

VEGETABLE OIL 200 mlHONEY 140 mlTOMATO PASTE 136 mlKETCHUP 130 ml

Ingredients

Garlic4 cloves garlic
Honey28 tsp honey (140 ml)
Tomato Pasteabout ½ cup (136 ml)
Ketchupabout ½ cup (130 ml)
Hot Mustard50 g
Spirit Vinegar1 Tbsp Spirit Vinegar (15 ml)
Soy Sauce1 Tbsp soy sauce (15 ml)
Herbes De5 tsp Herbes De Provence (25 ml)
Saltabout ¼ tsp (2 g)
Sambal1 tsp sambal (5 ml)
Vegetable Oil1/2 cup + 2 Tbsp + 2 tsp vegetable oil (200 ml)

Method

Pour to the lines in order (bottom → top): VEGETABLE OIL, HONEY, TOMATO PASTE, KETCHUP.
Shake-to-line (dashed marks): add HOT MUSTARD. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: GARLIC (1½ cloves), HERBES DE (about ¾ tsp), SALT (to taste), SPIRIT VINEGAR (about 1 tsp), SOY SAUCE (about 1 tsp), SAMBAL (about ½ tsp).
Cap the jar and shake until emulsified.

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4 kitchens · 3 stars · 4 national awards

Barbecuesauce★★★ KITCHENOn the jar: HONEY-MUSTAR
Garlic-Horseradish BBQ SauceNATIONAL AWARD WINNEROn the jar: WHITE BBQ
Espresso Barbecue SauceNATIONAL AWARD WINNEROn the jar: ESPRESSO
Garlic-Chipotle BBQ SauceNATIONAL AWARD WINNEROn the jar: GARLIC BBQ

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Provenance

Christian Jürgens. Modern German / Alpine. Cited awards include: Michelin 3* (Überfahrt); Le Chef orbit.

Adapted from a Christian Jürgens recipe (Christian Jürgens / Abendzeitung München (Fondue)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.4× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Christian Jürgens / Abendzeitung München (Fondue) (published as “Barbecuesauce”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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