Best Barbecue Sauce

Our friends at More Than Gourmet came up with delicious recipe using their More Than Gourmet Demi-Glace Gold. A premier reduction sauce made from the bones of veal and beef, water, seasonings, and wine.

In case you are not familiar with the term reduction it is a process of roasting and cooking of bones and other ingredients usually for 24 hours. They like to cook their sauces in the French classic method. One taste and you can tell the difference, besides when you read the ingredients you know the quality is in the sauce.

Because we sell the entire More Than Gourmet product line of demi glace and stock on our website www.clubsauce.com we asked if we could use or adapt some of their recipes using their products.

Well viola!

Here is a recipe they call Best Barbecue Sauce that we are suggesting you try as the grilling season gets underway. As always with many recipes follow the ingredients and the steps to create the sauce. Once it is complete it is easy to adjust with a touch more heat like cayenne pepper or a little sweeter with a pinch more sugar. These are easy changes to fit your own palate.

Best Barbecue Sauce

This is a rich, tangy sauce best used with ribs or smoked pork chops but I’ll slip a little on a steak now and then when I want that great barbecue flavor with a little cayenne kick.

Ingredients:
1.5 oz More Than Gourmet demi glace
3/4 cups water
2 tbs. canola oil
3 cloves garlic, minced
1/4 cup minced onion
1 cup ketchup
6 tbs tomato paste
2 tablespoons cider vinegar
1/4 cup (packed) light brown sugar
2 tbs Worchestershire sauce
1 tsp dry mustard
1/4 cayenne pepper or to taste
salt and ground black pepper to taste.

Instructions:

1. In a small saucepan, bring the water to a simmer and whisk in the More Than Gourmet demi glace gold until completely disolved.

2. In a separate saucepan heat the oil and add the garlic and onion. Cook until onions are slightly translucent and soft.

3. Add the demi glace and remaining ingredients to the saucepan and blend them together over a low heat. Cook for 20-30 minutes, stirring occasionally. Taste the sauce and adjust the flavor with salt, pepper, or more cayenne.

TIPS: The sauce can be made ahead of time and can even be refrigerated for several days before using. The flavors have a greater tendency to meld for deeper flavor.

As much as I like making my own sauces sometimes time just seems to get away from me. I have tried and I do suggest that a good barbecue sauce like Grumpy’s Bold, Not So Bold or Black labell (my favorite sauces) work equally as well. Just heat a jar of your favorite barbecue sauce and add More Than gourmet demi glace. Whisk well until all the ingredients are blended together. It’s ready to serve or store for a few days in the refrigerator.

It’s easy and quick with very little preparation. The demi glace adds a really nice rich, complex flavor whether the base barbecue sauce comes from a bottle or if you make your own.
Enjoy,
Jules