Garlic-Onion BBQ Sauce

Name: Garlic-Onion BBQ Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 6¾ cups (1600 ml)
Cuisine: American
Ingredients: 1 cup (227 g) Butter; 1 cup all-purpose flour (roux) (120 g) Bread; 1/4 cup (60 ml) Vegetable Oil; 1 pint small-diced (300 g) Onion; 1 cup small-diced green bell (150 g) Red Pepper; 1 Tbsp minced Fresno (10 g) Fresno Chile; 1 cup small-diced (120 g) Celery; 2 Tbsp minced (20 g) Garlic; 1/2 cup rough-diced Roma (90 g) Tomato; 2 Bay Leaf; 2 Tbsp Cajun seasoning (15 g) Chile Powder; 1 tsp (2 g) Pepper; 1/2 cup (120 ml) White Wine; 6 cups (1440 ml) Chicken Stock

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

BRAISING SAUCE · WALLEYE, SHRIMP & CRAWFISH

In the published recipe, this is the braising sauce for walleye étouffée.

Damarr Brown's étouffée sauce for walleye, shrimp, grits.

On the jar

TOUFFE

Method: stove
Yield: about 6¾ cups
Ingredients: 14

Stove sauce. Cook from the recipe

Ratio

Vegetable Oil 60 mlWhite Wine 120 mlChicken Stock 1440 ml

Ingredients

Butter1 cup (227 g)
Bread1 cup all-purpose flour (roux) (120 g)
Vegetable Oil1/4 cup (60 ml)
Onion1 pint small-diced (300 g)
Red Pepper1 cup small-diced green bell (150 g)
Fresno Chile1 Tbsp minced Fresno (10 g)
Celery1 cup small-diced (120 g)
Garlic2 Tbsp minced (20 g)
Tomato1/2 cup rough-diced Roma (90 g)
Bay Leaf2
Chile Powder2 Tbsp Cajun seasoning (15 g)
Pepper1 tsp (2 g)
White Wine1/2 cup (120 ml)
Chicken Stock6 cups (1440 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.

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Companion jar

Garlic-Onion BBQ Sauce 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 · 3 stars · 5 national awards

Alabama White SauceNATIONAL AWARD WINNEROn the jar: ALABAMA
Red Pepper BBQ SauceNATIONAL AWARD WINNEROn the jar: RED BBQ
Chile Powder BBQ SauceNATIONAL AWARD WINNEROn the jar: REGULAR
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Chef de cuisine at Virtue Restaurant in Chicago’s Hyde Park; James Beard Emerging Chef 2023 and Food & Wine Best New Chef. Black Southern and diaspora cooking; Top Chef Houston finalist.

Originally published as Étouffée Sauce.

Adapted from a Damarr Brown recipe (Damarr Brown / Virtue (StarChefs walleye)).

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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Damarr Brown / Virtue (StarChefs walleye) (published as “Étouffée Sauce”). Full citation lives in Provenance.

Companion jar