Cajun Made Bar-Be-Que Sauce

4 quarts (about 64 tablespoon servings) Prep: 30 m Cook: 5 h Total: 5 h 30 m Intermediate
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Cajun Made Bar-Be-Que Sauce
Honey Bear Barbecue, move over - you have competition! This delicious old-fashioned homemade bar-be-cue sauce uses caramelized onions, garlic, and warm spices for amazing flavor on ribs, chicken, hamburgers, or any type of meat. Makes about 4 quarts and is perfect for sandwiches.

Ingredients

4 quarts servings
  • 10 large onions
  • 2 cloves garlic
  • 1 quart Mazola corn oil
  • 1 stick celery
  • 1/2 large bell pepper
  • 1/2 cup Worcestershire sauce
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp cinnamon
  • 1 or 2 lemons sliced
  • 2 small cans (8 oz each) Hunt's tomato sauce
  • 1/2 bottle (14 oz) Hunt's ketchup
  • 3 tbsp mustard
  • 3/4 cup brown sugar
  • salt to taste

Step-by-Step Instructions

  1. Chop onions and garlic. Heat the corn oil in a large Magnalite pot or heavy-bottomed pot over medium heat. Add onions and garlic and sauté for 2 hours, stirring occasionally, until deeply caramelized and golden brown.
  2. Add chopped celery and bell pepper and cook for another hour, continuing to stir occasionally.
  3. Add Worcestershire sauce, nutmeg, allspice, cinnamon, lemon slices, tomato sauce, ketchup, mustard, and brown sugar. Reduce heat to low and cook for an additional 2 hours, stirring occasionally. Salt to taste.
  4. After cooking, carefully ladle the hot sauce into clean quart jars and seal with new lids while still hot.
  5. Serve with pork, chicken, beef, or your favorite meat off the barbecue pit. Makes delicious sandwiches.

Common Problems and Solutions

Q: Why do I need to cook the onions for so long?

A: The 2-hour caramelization process breaks down the onions' natural sugars and creates deep, sweet flavor that forms the foundation of this sauce. Don't rush this step - the long cooking time is what makes this sauce special.

Q: Can I reduce the amount of oil?

A: The large amount of oil is needed to properly caramelize 10 onions without burning. Much of it can be skimmed off after the vegetables are cooked if you prefer a less oily sauce.

Q: How long will this sauce keep?

A: Properly sealed in sterilized jars, this sauce will keep for several months in the refrigerator. The long cooking time and acidity help preserve it. Once opened, use within 2-3 weeks.

Tips and Techniques

Use a heavy-bottomed pot like a Magnalite to prevent scorching during the long cooking time. Stir the onions every 15-20 minutes during the initial caramelization to ensure even browning. The sauce will thicken as it cools, so don’t worry if it seems a bit thin while cooking.

Ingredient Substitutions

  • Mazola corn oil: vegetable oil or canola oil
  • Hunt's ketchup: any brand of ketchup
  • fresh lemon slices: 3 tablespoons bottled lemon juice

Equipment Needed

  • Large heavy-bottomed pot or Magnalite pot (at least 8 quarts)
  • Long-handled wooden spoon for stirring
  • Sterilized quart jars with new lids for canning
  • Ladle for filling jars

Historical Context

Louisiana cooks have long made their own barbecue sauces, often starting with a base of slowly cooked onions rather than relying on tomato alone. This approach creates a sauce with more depth and complexity than typical store-bought versions.