Barbecue sauce

The barbecue sauce will accompany, as its name suggests, all your summer barbecues. Placed in a corner of the plate, it will be perfect for dipping roast chicken, chops or meatballs… In a hamburger, it will do wonders.
It is used almost everywhere and since it is only made with good products, we have absolutely no remorse.

As ketchup, barbecue sauce is really very simple to make yourself. The essential ingredient to obtain the little smoky taste that we love so much is smoked paprika or Pimenton. It’s a spice that I love to use and that always adds a nice flavor to dishes.

Barbecue sauce:

1 onion
1 stalk of celery
2 cloves garlic
1 red pepper (+ or – strong according to your taste)
1 heaped tbsp tomato puree
400 g of tomato coulis
2 tbsp Worcestershire sauce
3 tbsp wine vinegar
1 tbsp mustard
2 tbsp runny honey
1 heaped tsp smoked paprika
2 tbsp lemon juice
1 tsp brown sugar
olive oil
salt pepper

In a skillet, sauté the finely chopped onion and celery for a few minutes
Add the garlic and chopped chilli and sauté for another 1-2 minutes.

Add the tomato concentrate, tomato coulis, Worcestershire sauce, vinegar, mustard, honey, paprika, lemon juice and brown sugar.
Bring to a boil, then simmer over low heat for about 20 minutes.
Mix then season.

Keep refridgerated.

To finish: this sauce is made very well in the Thermomix. The steps are exactly the same. Cooking will take about 15 minutes at 90°C, without the cup.


In summer, with a homemade tomato coulis, it’s even better.


This sauce adapts easily to everyone’s tastes. It is possible in particular to make it more or less spicy.
I don’t like it too sweet. It is quite possible to add a little more brown sugar or honey.

For conservation, personally I do not exceed 8/10 days.

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