Away from the run-of-the-mill bottle from the supermarket! With homemade barbecue sauces, you can conjure up an unforgettable taste experience. Whether it's a juicy steak, tender poultry or fresh fish - the right sauce makes all the difference. In this article, we reveal our favorite recipes and give you valuable tips, so that your homemade barbecue sauces become the absolute highlight of every barbecue party.
Table of contents
Barbecue sauce recipes for meat and poultry
Barbecue sauce recipes for fish, seafood and co.
Barbecue sauce recipes: The classics
Vegetarian recipes for barbecue sauces
The best tips for homemade barbecue sauces
How long do homemade barbecue sauces keep?
Can you freeze homemade barbecue sauces?
Complete package for the barbecue experience
Barbecue sauce recipes for meat and poultry
A juicy steak or tender chicken is already something special, but it takes the right sauce to make it perfect! In this chapter, we'll show you how to conjure up unbeatable barbecue sauces with just a few ingredients and a little creativity, that transform every dish into a taste sensation.
BBQ sauce
The classic BBQ sauce is a must for every barbecue fan! With this simple recipe, you can conjure up a delicious sauce in no time at all, that goes with almost any meat.
Ingredients:
- 100 g tomato puree
- 100 ml tomato ketchup
- 60 ml balsamic vinegar
- 60 g brown sugar
- 20 g honey
- 2 tsp smoked salt
- 1 tsp garlic powder
- Worcester sauce or soy sauce to taste
Preparation:
- Mix all the ingredients together: Place all ingredients in a small saucepan and mix thoroughly.
- Bring to the boil and simmer: Bring the mixture to a boil and then let it simmer on low heat for about 15-20 minutes.
- Round off: Stir 30 ml of water into the sauce and season to taste with Worcester sauce or soy sauce.
- Fill and enjoy: Pour the finished BBQ sauce into a clean, airtight jar and leave to cool. It will keep for several weeks in the fridge.
Sweet chili sauce
Sweet chili sauce is a classic for many Asian dishes. Whether with spring rolls, as a dip for saté skewers or as a marinade for meat - this sauce adds a spicy note to any dish. We'll show you how to make it yourself.
Ingredients:
- 2-3 chilli peppers (depending on spiciness)
- 2 cloves of garlic
- 4 tbsp rice vinegar
- 120 g cane sugar
- 1/2 tsp salt
- 180 ml water
- 1 tbsp cornflour
- 2 tbsp water
Preparation:
- Prepare the ingredients: Roughly chop the chili peppers and garlic.
- Blend: Puree all ingredients except the cornstarch in a blender or with a hand blender.
- Cook: Pour the pureed mixture into a saucepan and bring to the boil while stirring.
- Thicken: Mix the cornflour with 2 tablespoons of water until smooth and stir into the boiling sauce. Bring to the boil briefly, stirring constantly, until the sauce thickens.
- Pour into a jug: Pour the finished sauce into a clean jar and leave to cool completely.
Tzatziki
Tzatziki is a refreshing dip made from yogurt, cucumber and herbs, which goes down particularly well on hot days. As a side dish with gyros, souvlaki or simply with fresh bread, it is an absolute delight. With this recipe, you can conjure up your own tzatziki in no time at all.
Ingredients:
- 1 cucumber
- 1/2 clove of garlic
- 2 g dill, plucked
- 500 g Greek yogurt
- 1 tablespoon white wine vinegar
- salt, pepper
- Optional: olive oil
Preparation:
- Prepare the cucumber: Peel the cucumber, halve lengthwise and remove the core. Then grate finely and squeeze well in a cheesecloth.
- Garlic and dill: Finely chop the garlic and pluck the dill.
- Mix together: Mix all the ingredients together in a bowl and season with salt and pepper. Add a little olive oil if required.
- Chill: Chill the tzatziki for at least 30 minutes before serving to allow the flavors to develop.
Chimichurri
Chimichurri is a spicy herb and oil sauce that originally comes from Argentina. It gives any grilled food an incomparable freshness and intense flavor. With this recipe, you can conjure up your own chimichurri in no time at all.
Ingredients:
- 2 bunches of parsley, flat-leaf
- 0.5 bunch thyme
- 3 sprigs of oregano
- 1 organic lime
- 2 shallots
- 4 cloves of garlic
- 1 red chili pepper
- 1 tsp salt
- Freshly ground black pepper
- 1 cup olive oil
Preparation:
- Prepare the herbs: Wash the parsley, thyme and oregano, pat dry and chop finely.
- Lemon flavoring: Wash the lime with hot water, grate and squeeze out the juice.
- Chop the vegetables: Finely chop the shallots, garlic and chili pepper.
- Mix together: Mix all the ingredients together in a bowl.
- Leave to rest: Cover the sauce with cling film and leave to infuse in the fridge for at least 2 hours.
Cumberland sauce
Cumberland sauce is a spicy, fruity sauce, traditionally served with game dishes. Its combination of redcurrants, port wine and spices gives every dish a special touch. With this recipe, you can conjure up your own Cumberland sauce in no time at all.
Ingredients:
- 1 untreated orange
- ½ untreated lemon
- 1 shallot
- 6 tbsp red wine
- 6 tbsp port wine
- 200 g redcurrant jelly
- ½ tsp mustard powder or Dijon mustard
- 1 large pinch of ground ginger
- A little cayenne pepper
Preparation:
- Prepare the flavors: Wash the orange and lemon in hot water, grate and squeeze. Finely dice the shallot.
- Red wine stock: Orange peel, Bring the orange peel, lemon peel and shallot to the boil in the red wine and leave to infuse for 10 minutes.
- Mix the sauce: Blackcurrant jelly, port wine, mustard, ginger, cayenne pepper and half of the orange juice with the lemon juice.
- Season to taste and leave to infuse: Add the red wine stock to the sauce and mix everything well. Chill the sauce for at least 1-2 hours, so that the flavors can develop.
Beer dip
Beer fans take note! This creamy beer dip is the perfect accompaniment to crispy finger food. The combination of beer, sour cream and fresh herbs creates a unique taste. With this recipe, you can conjure up a dip in no time at all that will delight your guests.
Ingredients:
- 250 g sour cream
- 250 g yoghurt
- 100 ml Pilsner beer
- salt
- Freshly ground pepper
- 1 pinch of sugar
- 1 tbsp chopped herbs (e.g.B. parsley, chives)
- 1 dash of lemon juice
- 1 dash of raspberry vinegar
Preparation:
- Mix together: Mix the sour cream and yogurt in a bowl until smooth.
- Add the beer: Stir in the beer.
- Season to taste: Season with salt, pepper, sugar, herbs, lemon juice and raspberry vinegar to taste.
Peanut sauce
This creamy peanut sauce is a versatile accompaniment to many Asian dishes. Whether as a dip for spring rolls, as a marinade for meat or as a dressing for salads - this sauce adds a distinctive, nutty note to any dish. With this recipe, you can conjure up your own peanut sauce in no time at all.
Ingredients:
- 65 g creamy peanut butter
- 2 tbsp soy sauce or tamari
- 2 tbsp maple syrup
- 1-2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 large clove of garlic, pressed
- 1 tsp fresh ginger, grated
- 2 tsp Sriracha or sambal oelek (to taste)
- Juice of 1 lime
- A little water or coconut milk (optional)
Preparation:
- Mix all the ingredients together: Place all the ingredients in a blender jug and blend until creamy using a blender or hand blender.
- Adjust the consistency: If the sauce is too thick, add a little water or coconut milk.
Barbecue sauce recipes for fish, seafood and co.
Cocktail sauce
The classic cocktail sauce is the perfect accompaniment to seafood such as shrimp, fish sticks or fried fish. Its slightly sweet and sour note and the spicy combination make it a popular dip. With this recipe, you can conjure up your own cocktail sauce in no time at all.
Ingredients:
- 125 ml mayonnaise (vegan: plant-based mayonnaise alternative)
- 2 tbsp ketchup
- 2 tbsp tomato puree
- 1 pinch of cayenne pepper
- 2 tsp sweet paprika
- Flor de Sal
- Organic black pepper
Preparation:
- Mix together: Mix the mayonnaise, ketchup and tomato purée in a bowl until creamy.
- Season to taste: With cayenne pepper, paprika, Flor de Sal and black pepper to taste.
Honey mustard sauce
This honey mustard sauce is a versatile accompaniment for a wide variety of dishes. Whether as a dip for meat, as a marinade for vegetables or as a dressing for salads - the combination of sweet honey and spicy mustard creates a unique taste. With this recipe, you can conjure up your own honey mustard sauce in no time at all.
Ingredients:
- ½ bunch of dill
- 100 g liquid honey
- 150 g mustard
Preparation:
- Prepare the dill: Wash the dill, dry and chop finely.
- Mix together: Mix the honey and mustard well in a bowl.
- Stir in the dill: Add the chopped dill, except for a teaspoon for garnish, into the honey and mustard mixture.
- Serve: Pour the sauce into a bowl and sprinkle with the remaining dill.
Barbecue sauce recipes: The classics
Ketchup
Nothing beats the taste of homemade ketchup! This classic dip is not only versatile, but also very easy to make. With this recipe, you can conjure up your own in no time at all, aromatic ketchup in no time at all.
Ingredients:
- 2 onions
- 6 tsp sugar
- 4 tbsp apple cider vinegar
- 800 g chunky tomatoes
- salt
- sugar
- Optional: 1-3 tsp tomato paste
Preparation:
- Fry the onions: Peel and dice the onions. Fry in a little oil and caramelize with sugar.
- Deglaze and simmer: Deglaze with apple cider vinegar and add the chopped tomatoes. Simmer for approx. Simmer for approx. 8 minutes.
- Puree and season to taste: Pass the tomato mixture through a sieve and season to taste with salt and sugar. Optional: Add tomato puree for a thicker consistency.
- Bottle: It is best to pour the cooled sauce into a bottle.
Garlic sauce
This creamy garlic sauce is the perfect accompaniment to grilled meat, baked vegetables or as a dip for bread. The combination of garlic, yoghurt and mustard ensures an incomparable taste. With this recipe, you can conjure up your own garlic sauce in no time at all.
Ingredients:
- 3 cloves of garlic
- 6 tbsp yoghurt
- 2 tbsp light mayonnaise
- 3 tbsp sour cream
- 1 tsp spicy mustard
- 1 dash wine vinegar
- 1 pinch of salt
- 1 pinch of pepper
- 1 pinch of sugar
Preparation:
- Prepare the garlic: Peel and finely dice the garlic.
- Mix together: Yoghurt, mayonnaise, sour cream, mustard and vinegar in a bowl until smooth.
- Season to taste: Fold the garlic into the sauce and season with salt, pepper and sugar, pepper and sugar to taste.
- Leave to rest: Leave the sauce to infuse in the fridge for at least 30 minutes.
Mustard
Nothing beats the taste of homemade mustard! This spicy spread is not only versatile, but also very easy to make. With this recipe, you can conjure up your own in no time at all, aromatic mustard.
Ingredients:
- 200 g mustard seeds
- 275 ml white balsamic vinegar
- 100 ml water
- 80 g sugar
- 3 tsp salt
- Optional: Turmeric for the color
Preparation:
- Grind the mustard seeds: Grind the mustard seeds as finely as possible in a coffee grinder or mortar.
- Heat the liquid: Heat the water and balsamic vinegar in a saucepan and allow the mixture to cool.
- Mix the ingredients: Mix the ground mustard seeds with sugar, salt and optional turmeric.
- Mix the mustard: Pour the cooled liquid over the dry ingredients and stir everything together vigorously.
- Leave to mature: Pour the mustard into sterilized jars and leave to mature for at least three days.
Vegetarian recipes for barbecue sauces
Mojo Rojo
Mojo Rojo, the red mojo sauce, is an indispensable accompaniment to Canarian cuisine. Its spicy heat and intense flavor make it a popular dip for meat, fish and vegetables, fish and vegetables. With this recipe, you can conjure up your own mojo rojo in no time at all.
Ingredients:
- 1 cup of olive oil
- 2-5 tbsp wine or herb vinegar
- 2-5 cloves of garlic
- 3-5 dried chili peppers
- 2 tsp paprika powder (sweet)
- 1/2 bulb of garlic
- 2-3 grilled peppers
- 1/2 tube tomato paste or grilled tomatoes
- sea salt
- pepper
- cumin
Preparation:
- Make the base: Mix olive oil and vinegar in a blender.
- Seasoning: Add chili peppers and paprika powder.
- Garlic: Add the garlic cloves.
- Thicken: Mix in the grilled peppers and tomato puree.
- Blend: Puree all the ingredients to a paste.
- Season to taste: Season with salt, pepper and cumin to taste.
Mojo Verde
Mojo Verde, the green mojo sauce, is the refreshing sister of the fiery mojo rojo. Its light green color and mild taste make it a popular dip for fish, potatoes and vegetables, potatoes and vegetables. With this recipe, you can conjure up your own mojo verde in no time at all.
Ingredients:
- 150 ml olive oil
- 60 ml red wine vinegar
- 1 green bell pepper
- 8-10 cloves of garlic
- 2 bunches of parsley
- 2 bunches coriander
- thyme
- sea salt
- pepper
- White bread (optional)
Preparation:
- Preparation: Wash and cut the vegetables. Peel the garlic.
- Puree the base: Vinegar, paprika, garlic, herbs and spices in a blender.
- Add the oil: Slowly stir in the olive oil.
- Season to taste: Season to taste with salt and pepper.
- Adjust the consistency: If necessary, adjust the consistency with oil or white bread.
Avocado dip
The avocado dip is a timeless classic and a popular dip for any party or get-together. Its creamy consistency and fresh taste make it a real treat. With this simple recipe, you can whip up your own avocado dip in no time at all.
Ingredients:
- 2 ripe avocados
- 2 tbsp crème fraîche
- 1 tbsp lemon juice
- 1 clove of garlic
- A pinch of pepper
- A pinch of salt
Preparation:
- Prepare the avocados: Cut the avocados in half, remove the pit and scoop out the flesh.
- Puree: Mash the avocado flesh with a fork or puree with a hand blender.
- Mix together: Fold in the crème fraîche and lemon juice.
- Season to taste: Season with salt, pepper and finely chopped garlic to taste.
- Chill: Cover the dip and chill for at least 1 hour.
The best tips for homemade barbecue sauces
Homemade barbecue sauces add a very special touch to any barbecue. They are not only tastier than store-bought products, but also more versatile and adapt perfectly to your individual taste. With a few simple tips, you are guaranteed to create delicious sauces that will delight your guests.
-
The art of waiting
A good barbecue sauce needs time to mature. Leave it to rest in the fridge for at least 30 minutes after preparation. This allows the flavors to develop optimally and meld together. Serve lukewarm to enjoy the full flavor. -
Fresh ingredients for an intense flavor
It is best to use fresh herbs such as rosemary, thyme, basil or parsley for your sauces. They give your sauce an incomparable freshness and depth. High-quality oils, vinegars and spices also contribute to an intense taste experience. -
The perfect consistency
Is your sauce too runny? No problem! Sour cream, mustard or tomato paste will help to thicken it. If it is too thick, simply thin it down with a little lemon juice, oil or apple juice. -
Store correctly
Store your homemade barbecue sauce in an airtight container in the fridge. This will keep it fresh and aromatic for longer. However, consume it within a few days to enjoy the full flavor.
Homemade barbecue sauces are not only easy to prepare, but also a great way to perfect your barbecue skills. With a little practice and the right ingredients, you can conjure up delicious sauces in no time at all, that will delight your guests.
How long do homemade barbecue sauces keep?
The shelf life of homemade barbecue sauces depends on various factors, such as the ingredients used and the storage temperature. In general, it is recommendedstore homemade sauces in a cool, airtight container. They can usually be kept in the fridge for 3-5 days. They can also be frozen for a longer shelf life.
When camping, a passive cool box is ideal for keeping sauces cool and extending their shelf life. However, be careful not to break the cold chain to ensure the quality of the sauce.
Did you already know? With the Petromax cool box, you can enjoy cool drinks and fresh food for days without electricity. Ideal for camping, festivals and all outdoor adventures. Discover the Petromax cool boxes here!
Can you freeze homemade barbecue sauces?
Yes, of course! Vany homemade barbecue sauces can be frozen perfectly. This is particularly practical if you prepare larger quantities or want to store certain sauces for later barbecues.
However, there are a few things to bear in mind when freezing:
- Fat content: Sauces with a high fat content, such as mayonnaise-based sauces, can change their consistency after defrosting.
- Acidity: Sauces with a high acid content, such as citrus or vinegar-based sauces, generally keep better when frozen.
- Ingredients: Certain ingredients, such as fresh herbs, can lose their flavor when frozen and defrosted.
Tips for freezing:
- Portioning: Freeze the sauce in smaller portions, so that you only have to defrost the amount you need.
- Seal airtight: Use airtight containers or freezer bags, to avoid freezer burn.
- Label: Label the containers with the name of the sauce and the date, so that you can keep track.
- Defrosting: Defrost the sauce in the fridge, to preserve the quality.
Freezing barbecue sauces is a good way of to make them last longer. With a little planning and the right precautions, you can also enjoy the taste of your homemade sauces later.
Complete package for the barbecue experience
Have you finished your homemade barbecue sauce and now want to combine it with delicious barbecue food? Then the Petromax Atago is just right for you! This versatile outdoor stove combines grill, oven, stove and fire bowl in one compact device.
Why the Atago is the perfect companion for your barbecue sauce:
- Versatile uses: Whether juicy steaks, crispy vegetables or even bread - the Atago can do it all. So you can enjoy your barbecue sauce with a variety of dishes.
- Precise heat control: Thanks to the infinitely variable air supply, you can adjust the heat perfectly to ensure the optimum cooking result.
- Mobility: The Atago is lightweight and compact, so you can take it with you wherever you go. Perfect for camping trips, festivals or a spontaneous barbecue in the garden.
- Environmentally friendly: The Atago reduces your ecological footprint thanks to its clean combustion and wide range of uses.
Discover the Atago barbecue here!
Delicious recipes for your homemade sauces
Don't have any suitable recipes for your homemade sauces yet? In our blog you will find a variety of delicious barbecue recipes that are perfect for the Atago. Discover lots of delicious barbecue recipes here!
