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Re: Homemade sauces

PostPosted: 31 Jan 2013, 20:36
by aris
Well, you should see the tins of purée at Costco and booker! Recipes should give specific volumes or weights.

Re: Homemade sauces

PostPosted: 01 Feb 2013, 10:17
by stretchie_
It's about time I gave something back to this forum :D

Here's mine, we make it in big batches and it keeps quite well, but you do have to shake it a bit after a few weeks. It always goes down very well

2.6kg heinz ketchup
1.2kg dark brown muscovado sugar
48g smoked paprika
24g garlic powder
18g onion powder
2tsp cayenne pepper
1/4 cup (63ml) cider vinegar

Pour ketchup into pan, put on a low heat. When warming up add half the sugar and mix, then the rest of the other ingredients and mix. Once mixed, add the rest of the sugar and mix

We have tried it with other ketchup and it just isn't the same so it's always Heinz now, sometime put a 1/2 cup of rub in with it too, you'll need a big pan though

Re: Homemade sauces

PostPosted: 01 Feb 2013, 11:22
by aris
Ketchup? That's cheating :)

Re: Homemade sauces

PostPosted: 04 Feb 2013, 11:41
by Nick
BBQFanatic wrote:This is popular in our house -

Tried this out at the weekend; used 350g of tomato puree and added home smoked & dried scotch bonnets. Worked a treat and I now have enough BBQ sauce to last me a while! I used extra apple juice (forgot to get apples), and added 2 tsp of liquid smoke as I wasn't happy with the amount of smokiness coming through the chillies. 8-)

Re: Homemade sauces

PostPosted: 04 Feb 2013, 21:19
by aris
I use passata as a starting point, or tinned tomatoes put through the blender with some paste/purée. Then add te usual suspects - vinegar, sugar (brown, white or molasses or honey) garlic powder, spices, etc. if going down the blender route, you can add an onion or two and whizz it up well. If you do ths, it needsa nice long cook down.

Re: Homemade sauces

PostPosted: 13 Mar 2013, 12:32
by Jonjo
If you're looking for a thick sauce I really recommend Maseca,

It's like a thicker milled cornflour, used loads in mexican cooking, you can pick it up a good health food store or online.

You make a slurry of it with water (much like cornflour) and cook it off for a couple of minutes.

Or if you want to get heston about it, try some AGAR flakes. this will set the sauce but if you then blend and heat it it will melt back and give a wonderful thickness!

Both of these are nicer than xanthan gum!