The Sauce BBQ by @eloy_spinnler

Name: The Sauce BBQ
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 15 ml Rapeseed Oil; 90 g Onion sliced, approx; 15 ml Smoked Paprika; 0.3 g Chili Pepper; 6 g Garlic minced; 120 g Tomato Paste; 240 ml Water; 1 tbsp Cider Vinegar; 60 ml Honey; 15 ml Homemade Vinegar; 15 ml Soy Sauce; Olive Oil for cooking the onion and garlic; 1.5 g Salt to taste, for cooking the onion and garlic; Vegetable Stock or water, to thin the sauce

35 min

4 servings

🫗

15 ml

Rapeseed oil

🧅

90 g

Onion

🌶️

15 ml

Smoked paprika

🌶️

0.3 g

Chili pepper

🧄

6 g

Garlic

🍅

120 g

Tomato paste

💧

240 ml

Water

🍎

1 tbsp

Cider vinegar

🍯

60 ml

Honey

🍶

15 ml

Homemade vinegar

🥢

15 ml

Soy sauce

🫒

Olive oil

🧂

1.5 g

Salt

🍲

Vegetable stock

Peel
- onion
- garlic
Peel the onion and the 2 garlic cloves.
Dice
- onion
- garlic
Finely dice the onion and mince the garlic.
Heat
- honey
Heat the 60 ml honey in the frying pan until it forms a light caramel.
Add
- apple cider vinegar
- soy sauce
Add the 15 ml apple cider vinegar and 15 ml soy sauce to deglaze the caramel.
Heat
- rapeseed oil
Heat the 15 ml rapeseed oil in a frying pan.
Cook
- onion
- garlic
- salt
Cook the diced onion and minced garlic with the salt until lightly browned.
Stir
- smoked paprika
- chili pepper
Stir in the 15 ml smoked paprika and chili pepper.
Add
- tomato paste
Add the 120 g tomato paste and cook it for 1 minute.
Pour
- honey
- apple cider vinegar
- soy sauce
Pour the caramel-vinegar mixture into the frying pan.
Add
- water
- homemade vinegar
Add the 240 ml water and 15 ml homemade vinegar.
Simmer
Simmer the sauce gently for 10 minutes.
Step
- salt
Taste the sauce and adjust the salt if needed.

The Sauce BBQ by @eloy_spinnler

35 min

4 servings

🫗

15 ml

Rapeseed oil

🧅

90 g

Onion

🌶️

15 ml

Smoked paprika

🌶️

0.3 g

Chili pepper

🧄

6 g

Garlic

🍅

120 g

Tomato paste

💧

240 ml

Water

🍎

1 tbsp

Cider vinegar

🍯

60 ml

Honey

🍶

15 ml

Homemade vinegar

🥢

15 ml

Soy sauce

🫒

Olive oil

🧂

1.5 g

Salt

🍲

Vegetable stock

Preparation Steps

Step 1/12
Peel the onion and the 2 garlic cloves.
🧅onion
🧄garlic
🔪chef's knife
🪵cutting board
Step 2/12
Finely dice the onion and mince the garlic.
🧅onion
🧄garlic
🔪chef's knife
🪵cutting board
Step 3/12
Heat the 60 ml honey in the frying pan until it forms a light caramel.
🍯honey
🍳frying pan
🥄wooden spoon
🥛measuring jug
Step 4/12
Add the 15 ml apple cider vinegar and 15 ml soy sauce to deglaze the caramel.
🍎apple cider vinegar
🥢soy sauce
🍳frying pan
🥄wooden spoon
🥄measuring spoons
Step 5/12
Heat the 15 ml rapeseed oil in a frying pan.
🫗rapeseed oil
🍳frying pan
🥄measuring spoons
Step 6/12
Cook the diced onion and minced garlic with the salt until lightly browned.
🧅onion
🧄garlic
🧂salt
🍳frying pan
🥄wooden spoon
Step 7/12
Stir in the 15 ml smoked paprika and chili pepper.
🌶️smoked paprika
🌶️chili pepper
🍳frying pan
🥄wooden spoon
🥄measuring spoons
Step 8/12
Add the 120 g tomato paste and cook it for 1 minute.
🍅tomato paste
🍳frying pan
🥄wooden spoon
Step 9/12
Pour the caramel-vinegar mixture into the frying pan.
🍯honey
🍎apple cider vinegar
🥢soy sauce
🍳frying pan
🥄wooden spoon
Step 10/12
Add the 240 ml water and 15 ml homemade vinegar.
💧water
🍶homemade vinegar
🍳frying pan
🥄wooden spoon
🥛measuring jug
🥄measuring spoons
Step 11/12
Simmer the sauce gently for 10 minutes.
🍳frying pan
🥄wooden spoon
Step 12/12
Taste the sauce and adjust the salt if needed.
🧂salt
🍳frying pan
🥄wooden spoon

Composition

Ingredients

Types

Fats and Oils, Vegetables, Herbs and Spices, Condiments, Liquids, Sweeteners

Ingredients

Rapeseed oil, Onion, Smoked paprika, Chili pepper, Garlic, Tomato paste, Water, Cider vinegar, Honey, Homemade vinegar, Soy sauce, Olive oil, Salt, Vegetable stock

Notes

Onion (sliced, approx), Garlic (minced), Olive oil (for cooking the onion and garlic), Salt (to taste, for cooking the onion and garlic), Vegetable stock (or water, to thin the sauce)

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Vegetarian

Calories

95 kcal

Macro nutrients

Protein: 1.5g, Carbohydrates: 19g, Sugars: 16g, Fat: 2g, Fiber: 1.5g

Nutritional Information

Minerals

Sodium: 360mg, Potassium: 145mg, Iron: 0.7mg

Vitamins

Vitamin C: 5mg, Vitamin A: 280mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, frying pan, wooden spoon, measuring spoons, measuring jug

Appliances

Stove

Type

Type Of Dish

Condiment, Sauce

Occasions

Barbecue, Lunch, Dinner, Outdoor meal

Origin

Source

Platform

instagram

Original Creator

@eloy_spinnler

Origin

Cuisine

American

Geographic

France, Europe

Various

Aspect

Texture

Smooth, Thick, Sticky

Flavors

Smoky, Sweet, Tangy, Savory, Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 7 days (Store in an airtight container,Cool completely before refrigerating), freezer : 90 days (Freeze in an airtight freezer-safe container,Leave headspace for expansion)

15 ml

Rapeseed oil

90 g

Onion

15 ml

Smoked paprika

0.3 g

Chili pepper

6 g

Garlic

120 g

Tomato paste

240 ml

Water

1 tbsp

Cider vinegar

60 ml

Honey

15 ml

Homemade vinegar

15 ml

Soy sauce

Olive oil

1.5 g

Salt

Vegetable stock

15 ml

Rapeseed oil

90 g

Onion

15 ml

Smoked paprika

0.3 g

Chili pepper

6 g

Garlic

120 g

Tomato paste

240 ml

Water

1 tbsp

Cider vinegar

60 ml

Honey

15 ml

Homemade vinegar

15 ml

Soy sauce

Olive oil

1.5 g

Salt

Vegetable stock

Preparation Steps

Step 1/12

Step 2/12

Step 3/12

Step 4/12

Step 5/12

Step 6/12

Step 7/12

Step 8/12

Step 9/12

Step 10/12

Step 11/12

Step 12/12

Composition

Preparation

Type

Origin

Various