Irene'S Barbeque Sauce

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Irene'S Barbeque 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 Irene'S Barbeque Sauce, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 tablespoons fresh lemon juice
• 1 onion, peeled and sliced
• 1/4 cup distilled white vinegar
• 1/2 cup water
• 2 tablespoons brown sugar
• 1 tablespoon prepared mustard
• 1/2 teaspoon ground black
• pepper
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1/4 cup vegetable oil
• 1/2 cup ketchup
• 2 tablespoons Worcestershire
• sauce
• 1 1/2 teaspoons liquid smoke
• flavoring

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

In a medium saucepan, mix lemon juice, onion, distilled white vinegar, water, brown sugar, prepared mustard, ground black pepper, salt, cayenne pepper and vegetable oil

Step 2: Technique & Execution

Bring to a boil, then simmer uncovered 20 minutes

Step 3: Technique & Execution

Stir ketchup, Worcestershire sauce and liquid smoke flavoring into the mixture

Step 4: Technique & Execution

Return to boil, then remove from heat

Step 5: Technique & Execution

Refrigerate until ready for use.