🇧🇷 Rui Morschel
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Recipe for homemade barbecue sauce that utilizes the gastrique technique (caramelization of sugar followed by the addition of acid) to create an intense sweet and sour base, ensuring a superior flavor compared to store-bought versions.
Recipe Video
Ingredients
- Bacon
- Cumin
- Sugar (granulated, brown, or demerara)
- Honey
- Balsamic vinegar
- Red wine vinegar
- Bay leaf
- Ketchup
- Salt
- Pepper
Instructions
Sauté the bacon in a pot until the fat begins to render, adding the cumin during the process.
Dica: The initial goal is to melt the bacon fat.
Add the sugar (any type) and honey. Caramelize the mixture for about two minutes.
Dica: Be careful not to burn the sugar during caramelization.
Carefully add the balsamic vinegar and the red wine vinegar, creating the base for the gastrique technique (the acid hitting the caramel).
Dica: The release of strong vapors is normal after adding the acids.
Incorporate the bay leaf, ketchup, salt, and pepper into the pot.
Dica: Mix all the added ingredients well.
Simmer the sauce over low heat for two hours, allowing it to reduce and thicken.
Dica: This long cooking time is crucial for the sauce to thicken, darken, and intensify in flavor.
After cooking, decide on the final texture: you can strain the sauce for a smooth result or leave it rustic, keeping the pieces of bacon.
Dica: For a more authentic homemade barbecue sauce, it is recommended to keep the bacon bits.
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Nutrition Facts
TACO Table - per serving
- Energy40 kcal2%
- Carbohydrates6 g2%
- Protein1 g1%
- Total Fat2 g3%
- Dietary Fiber0 g0%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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