Barbeque sauce

30 min
Temperature: Hot
Additional culinary preparation: Sauces
Allergens:
Fish
Fish
Gluten
Gluten
Mustard
Mustard
Soy
Soy
Sulfites
Sulfites
Traces of crustaceans
Traces of crustaceans
Traces of nuts
Traces of nuts
Traces of peanuts
Traces of peanuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Tomato sauce 0.1 l
Bourbon Jack Daniel's 0.025 l
Sugar 0.03 kg
Vinegar 0.02 l
Lemon juice 0.01 l
Lea and Perrins sauce, bottle 0.005 l
Soya sauce 0.005 l
Dijon mustard 5.0 g
Garlic powder 2.5 g
Tabasco 5.0 ml
See Recipe
Onion 0.033 kg
Garlic, bulb 0.053 ud
Green pepper 0.02 kg
Diced tomato 0.133 kg
Sunflower oil 0.003 l
Elaboration
  • Add the sugar to a saucepan and heat until it turns a caramel colour. Off the heat, add the bourbon carefully to avoid possible splashes.
  • Return to the heat and as the caramel dissolves and the bourbon evaporates, add the rest of the ingredients. Bring to a gentle boil and blast chill quickly in a frozen bain-marie.
  • Vacuum pack (be careful with the sauce) maximising the hygiene measures and controlling that the temperature does in no case exceed 10ºC.
Nutritional information (1 portion)
Energy
54.29
kcal
Carbohydrates
7.95
g
Proteins
0.64
g
Lipids
0.84
g
Fiber 0.62 g
Saturates 0.1 g
Monounsaturated fatty acids 0.18 g
Polyunsaturated fatty acids 0.4 g
Cholesterol 0.0 mg
Calcium 21.48 mg
Iron 0.4 mg
Zinc 0.03 mg
Vitamin A 1.14 ug
Vitamin C 8.03 g
Folic acid 13.44 ug
Salt (Sodium) 278.15 mg
Sugars 6.57 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.