Sucraid or other enzyme replacement for sucrose for all phenotypes is required for this recipe.
|Homemade BBQ Sauce|
1 tablespoon olive oil
1 cup red onion, peeled, and minced
2 cloves garlic, minced
1 can beef bullion
3 cans tomato paste
1 cup dextrose or granular fructose
3/4 cup Worcestershire sauce
3/4 cup Dijon mustard, prepared
3 tablespoons hickory-flavored liquid smoke (small children may prefer less)
1 teaspoon salt
1/2 cup apple cider vinegar
1 tablespoon hot pepper sauce (optional)
Cook onion in olive oil until translucent. Then add all ingredients to blender and mix well. Return to saucepan and simmer 20 minutes. Store in air-tight container overnight to allow flavors to meld. This sauce will keep about a week in refrigerator or you can freeze unused portions.