Ingredients:

  • 1 Tbsp Olive Oil (or neutral cooking oil)
  • 1/2 cup Yellow Onion, finely minced
  • 2 cloves Garlic, minced
  • 1 1/2 cups Tomato Ketchup (High quality)
  • 1/2 cup Apple Cider Vinegar
  • 1/4 cup Water or Chicken Stock
  • 2 Tbsp Worcestershire Sauce
  • 1 tsp Low-Sodium Soy Sauce (Optional)
  • 1 tsp Dijon Mustard
  • 1/4 cup Dark Brown Sugar, packed
  • 2 Tbsp Molasses (Blackstrap or mild)
  • 1 Tbsp Smoked Paprika
  • 1 tsp Chili Powder (Mild blend)
  • 1/2 tsp Black Pepper, freshly ground
  • 1/2 tsp Salt (Kosher or sea salt)

Instructions:

  1. Heat the olive oil in the saucepan over medium heat. Add the minced onion and sauté gently for 5–7 minutes, or until completely softened and translucent. Do not brown them.
  2. Stir in the minced garlic and cook for 1 minute until fragrant. Be vigilant—garlic burns quickly!
  3. Stir in the Smoked Paprika and Chili Powder directly into the onion/garlic mixture. Cook for 30 seconds. This step 'blooms' the spices, releasing their oils and intensifying their flavour before liquid is added.
  4. Immediately pour in the Apple Cider Vinegar, scraping the bottom of the pan to lift any browned bits (deglazing). Add the Ketchup, Water/Stock, Worcestershire Sauce, Soy Sauce, and Dijon Mustard. Whisk until fully combined.
  5. Stir in the Dark Brown Sugar and Molasses until they are dissolved into the sauce base.
  6. Bring the sauce mixture to a gentle boil, then immediately reduce the heat to the lowest setting (a slow, steady bubble).
  7. Allow the sauce to simmer uncovered for 35–45 minutes, stirring occasionally to prevent scorching. The sauce will thicken and reduce by about one-third, darkening in colour and coating the back of a spoon thickly.
  8. If you prefer a completely smooth sauce, remove the pan from the heat and carefully use an immersion blender to purée the mixture, or transfer it to a standard blender (Venting the lid is crucial when blending hot liquids!).
  9. Taste the finished sauce. Adjust the seasoning now: add the Salt and Pepper, and perhaps a dash more vinegar (for brightness) or a pinch more sugar (if it’s too tart).
  10. Remove from the heat and allow the sauce to cool completely at room temperature. The sauce will thicken further as it cools. Store in an airtight container in the refrigerator.