Dehydrator Barbecue Sauce

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Dehydrator Barbecue Sauce to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Dehydrator Barbecue Sauce, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Amount Measure Ingredient -- Preparation Method
• 1 cup Onions -- dehydrated
• 1 cup Ketchup
• 1/4 cup Sweet peppers -- dehydrated
• 2 tablespoons Louisiana hot sauce
• 1/4 cup Parsley -- dried
• 1 tablespoon Salt
• 1/2 cup Honey
• 1/2 teaspoon Mint -- dried
• 1 tablespoon Lemon juice
• 1 cup Dry white wine
• 3 tablespoons Lea & Perrins
• 3 tablespoons Vinegar
• 1 tablespoon Liquid smoke
• 1 cup Water

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Put all the dried ingredients in a pot and add water

Step 2: Technique & Execution

Let it set a little while

Step 3: Technique & Execution

Add the wine and the rest of the ingredients

Step 4: Technique & Execution

Cover and cook for several hours. "I use a food dehydrator to preserve vegetables when they are in season, then I store them and use them when I need them." From Justin Wilson's "Outdoor Cooking With Inside Help"