Homemade Texas BBQ Sauce

Ingredients makes about 360 ml/ 12 fl oz

• ¹/₂ stick unsalted butter (57 g/ 2 oz)
• ¹/₂ small onion, finely chopped (30 g/ 1.1 oz)
• 2 medium stalks of celery, finely chopped (g/ oz)
• 2 tsp cloves garlic, crushed
• ¹/₂ cup beef stock or bone broth
• ¹/₂ cup sugar-free ketchup (120 g/ 4.2 oz) - you can make your own ketchup
• ¹/₄ cup apple cider vinegar (60 ml/ 2 fl oz)
• 4 tbsp coconut aminos (60 ml/ 2 fl oz)
• 1 ¹/₂ tbsp mustard powder (9 g/ 0.3 oz)
• 2 tbsp yacon syrup or blackstrap molasses (30 ml) or use low-carb sweetener of choice, to taste
• 1 ¹/₂ tsp smoked paprika
• 1 tsp chili powder, or more to taste
• sea salt and ground pepper, to taste

Instructions

1. Place the butter in a small saucepan over medium high heat until butter has melted. Add the onion, celery and garlic and cook gently until they are translucent and softened. Pour the beef stock in and bring to the boil.

2. Reduce heat to a simmer and add all of the remaining ingredients. Simmer on low for about 15-20 minutes, stirring occasionally.

3. Remove the sauce from the heat and allow it to cool until it is hot but not boiling.

4. Pour the sauce into a blender or food processor and blitz until very smooth.

5. Pour the sauce into a lidded jar and seal immediately. Store in the fridge for up to 2 weeks. For longer storage freeze in an ice tray for up to 6 months.