Eosinophilic Esophagitis Friendly Honey Garlic BBQ Sauce
Total time25 min
Prep time5 min
Cook time20 min
4.9(24)
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Learn more →Ingredients
8 servings
- 1 cup ketchup
- ¼ cup honey
- 3 tbsp apple cider vinegar
- 2 tbsp low-sodium soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp worcestershire sauce
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp dry mustard
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
Instructions
- 1
Combine the ketchup, honey, apple cider vinegar, soy sauce, Worcestershire sauce, smoked paprika, onion powder, dry mustard, black pepper, and cayenne (if using) in a small saucepan. Whisk until smooth.
- 2
Add the minced garlic and stir to combine. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally, until it just begins to bubble at the edges.
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