Barbeque sauce
Ingredients for 5 portions
Calculate portions
Tomato sauce
0.1 l
Bourbon Jack Daniel's
0.025 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
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.
-
Type of dish
- Coffee, chocolate and infusion
- Main course
- Pizzas
- Soups and creams
- Legumes
- Birds
- Juices, milkshakes and beverages
- Salads
- Burguers
- Beers
- Breakfasts and brunch
- Eggs
- Pastas
- Sándwich
- Cocktails
- Meats
- Shellfish
- Appetizers and canapes
- Bread and pastries
- Finger foods
- Ice creams and sorbets
- Dessert
- Pastries
- Fish
- Rices
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed