recipe

“Mmm good. I was eating the sauce with a spoon.” —Kayla, recipe tester, age 9

safety
  • Uses a knife
  • Uses the stovetop
difficulty
  • Advanced
time
  • 40 minutes, plus cooling time
yield
  • Makes 2 cups

hey curious cook—

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Prepare Ingredients

2 tablespoons
vegetable oil
2
garlic cloves, peeled and minced
1 teaspoon
chili powder
1½ cups
ketchup (store-bought or homemade)
¼ cup
molasses
3 tablespoons
Worcestershire sauce
3 tablespoons
cider vinegar
2 tablespoons
Dijon mustard
1 teaspoon
hot sauce (optional)

Gather Cooking Equipment

Large saucepan
Rubber spatula
Fine-mesh strainer
Medium bowl
Jar with tight-fitting lid
1
 
2 tablespoons
vegetable oil
1
onion, peeled and chopped

In large saucepan, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Add onion and cook, stirring occasionally with rubber spatula, until onion is softened, about 5 minutes.

 
2
 
2
garlic cloves, peeled and minced
1 teaspoon
chili powder
1½ cups
ketchup
¼ cup
molasses
3 tablespoons
Worcestershire sauce
3 tablespoons
cider vinegar
2 tablespoons
Dijon mustard
1 teaspoon
hot sauce (optional)

Stir in garlic and chili powder and cook for 1 minute. Add ketchup, molasses, Worcestershire, vinegar, mustard, and hot sauce (if using) and bring to simmer.

 
3
 

Reduce heat to low and cook, stirring occasionally, until flavors blend, about 5 minutes. Turn off heat. Let sauce cool slightly, 15 to 20 minutes.

 
4
 

2up pouring and straining sauce

Set fine-mesh strainer over medium bowl. Pour or scrape sauce into strainer, asking an adult for help if working with a heavy saucepan.

Stir and press on mixture in strainer to push liquid through strainer into bowl. Discard solids in strainer.

 
5
 

Let sauce cool to room temperature, about 30 minutes. Serve or transfer to jar with tight-fitting lid. (Barbecue sauce can be refrigerated for up to 1 week.)