🇧🇷 Cansei de Ser Chef
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Recipe to prepare an industrial, competition-style barbecue sauce, balancing sweetness and tanginess, similar to traditional American sauces.
Recipe Video
Ingredients
- Brown sugar
- Ketchup
- Corn syrup (Glucose de milho)
- Apple cider vinegar
- Worcestershire sauce
- Tamarind paste
- Vanilla extract
- High-quality liquid smoke
- Sweetener/Sugar concentrate (Fábrica doce)
- Salt
- Monosodium glutamate (MSG)
- Citric acid
- Tartaric acid
- Black pepper
- Chili powder
- Garlic powder
- Onion powder
- Cayenne pepper (Pimenta gaiana)
- 2g de Xanthan gum
- 2drops de Oil
- 100ml de Water
Instructions
In a saucepan, combine the brown sugar, Ketchup, corn syrup, apple cider vinegar, and tamarind paste.
Dica: To prevent the corn syrup from sticking, add a little water to the utensils you will be using.
Add the Worcestershire sauce, vanilla extract, high-quality liquid smoke, sweetener/sugar concentrate, salt, MSG, citric acid, tartaric acid, black pepper, chili powder, garlic powder, onion powder, and cayenne pepper.
Dica: Use high-quality liquid smoke for the best results.
Bring the mixture to a boil over heat. After boiling, continue cooking for a maximum of 10 minutes.
Dica: The cooking time should not be too long. Turn off the heat as soon as the bubbles decrease in size, indicating slight caramelization.
Transfer the cooked sauce to a bowl.
Prepare the xanthan gum into a slurry: mix 2g of xanthan gum with about two drops of oil, as xanthan gum is lipophilic and does not dissolve in water.
Dica: This is necessary because xanthan gum requires lipids to dissolve correctly.
Using a whisk or immersion blender, gradually add the xanthan gum slurry to the sauce, whisking vigorously until the mixture reaches the desired industrial texture.
Dica: Using an immersion blender or whisk will ensure the correct emulsification and ideal texture.
Note that the sauce will become very thick. To adjust the consistency, add 100 ml of water and mix well.
Dica: Remember that the texture will thicken even more after cooling.
Refrigerate the sauce to finish the cooling and achieve the final texture.
Dica: When cold, the sauce will have an even more professional and appealing appearance.
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Nutrition Facts
TACO Table - per serving
- Energy259 kcal13%
- Carbohydrates33 g11%
- Protein21 g29%
- Total Fat6 g10%
- Dietary Fiber2 g9%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Required Equipment
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