7 Chefs Share Their Homemade BBQ Condiment Recipes

Kansas City-Style BBQ Sauce: Michael Gratz, Prairie Fire BBQ

INGREDIENTS
Wet ingredients:

• 500ml of ketchup
• 300ml of cider Vinegar
• 250ml of yellow or Dijon mustard
• 50ml of tomato paste
• 25ml of Worcestershire sauce
• 1 medium onion, finely minced
• 3 garlic cloves, finely minced

Dry ingredients:

• 2 tbsp of dark brown sugar (any sugar will do)
• 2 tbsp of smoked paprika
• 1 tbsp of sweet paprika
• 2 tsp of black pepper
• 2 tsp of onion powder
• 2 tsp of garlic powder
• 2 tsp of cumin
• 1 tsp of ground coriander
• 1 tsp of turmeric
• 1 tsp of celery seed
• 1 tsp of cayenne powder
• 1 tsp of sea salt

METHOD

1. Over a medium heat, sauté the onions until translucent (around 5 minutes). Add the garlic, tomato paste, sugar and dry spices and toast for 30 seconds.
2. Mix in the vinegar to dissolve the sugar and spices.
3. Add the remaining wet ingredients and stir until well combined. Let it simmer on low heat for at least 15 minutes, stirring often.


Possible Additions: Add heat with a few dashes of your favourite hot sauce, or add a spoonful of molasses or treacle for a deeper sweetness.
Serve with: Paint it onto anything on the grill and just fire kiss it to give a little caramelization. You can also mix this with equal parts mayonnaise for a great burger sauce. I also like to use it in place of brown sauce.
 
Visit PrairieFireBBQ.com

Radish Raita: Cesar Fernandez, Miele Der Kern

INGREDIENTS

• 250g of plain yogurt
• 125g of radishes, coarsely grated with a box grater
• 1 banana shallot, very finely diced
• 1 red chilli, deseeded, finely chopped
• 1 lime, juice only
• Small bunch of mint leaves, chopped
• A few coriander leaves
• Salt, pepper and olive oil 

METHOD

1. Combine the yogurt, shallot, chili, lime and mint and mix well. 
2. Gently fold in most of the radishes and season well. 
3. To serve, garnish with the remaining radishes, coriander and a little drizzle of olive oil.

Serve with: This take on a traditional cucumber raita works extremely well with grilled chicken or any meaty fish.

Pickled Red Onions

INGREDIENTS

• 2 red onions, peeled and thinly sliced
• 200ml of cider vinegar
• 2 tbsp of honey
• 2 tsp of sea salt
• 2 tsp of yellow mustard seeds
• ½ tsp of chili flakes
• 1 bay leaf 

METHOD

1. Combine all the ingredients but the onions in a small saucepan and bring to a boil.
2. Add the onions, simmer for one minute and allow to cool down completely before refrigerating. 

Serve with: The onions will keep in the fridge for up to a week and work well with pulled pork, tacos or burgers.

Mojo Verde

INGREDIENTS

• Large bunch of coriander leaves
• 6 garlic cloves, peeled 
• 1 tsp of sea salt
• ½ tsp of ground cumin
• 125ml of olive oil
• 2 tsp of sherry vinegar

METHOD

1. Using the bowl of a food processor blend the coriander, garlic, salt and cumin until it forms a smooth paste. 
2. Scrape down the sides of the bowl from time to time and with the machine running, drizzle in the oil until well blended.
3. Add the vinegar, check the seasoning and serve.

 
Serve with: This sauce is quite traditional in the Canary Islands and is normally served with what they call ‘wrinkled potatoes’ (boiled new potatoes cooked in loads of salt). It also works really well with any grilled vegetables and lamb.
 
Visit DerKern.Miele.co.uk

Beurre Noisette: Callum Graham, Bohemia 

INGREDIENTS

• 1 block of unsalted butter
• 1 head of garlic

• 2 sprigs of thyme
• 2 sprigs of rosemary
• Salt  

METHOD


1. Place the butter into a pan and cook over a low heat until it turns to a golden dark brown colour.
2. Carefully pour into a clean pan, then leave to cool for around 2 mins.
3. Next, add all the herbs and garlic and then set aside to infuse for approximately one hour. 

 
Serve with: Beurre noisette is great poured over steaks as a finisher on the BBQ, really taking the meat to the next level. You could also use this to drizzle over Jersey Royals as an excellent potato salad, or pour some over uncooked corn on the cob, then wrap in tin foil and cook slowly on the BBQ. A final use for beurre noisette would be to simply just toss your salad in it, bearing in mind a little bit will go a long way.
 
Visit BohemiaJersey.com

Pickled Walnut Ketchup: Oliver Marlow, The Hunter’s Moon

INGREDIENTS

• 400g of golden raisins
• 150g of apple juice
• 210g of pickled walnuts
• 150ml of pickled walnut juice
• 100g of sugar 

METHOD

1. In a small saucepan with a lid gently simmer the raisins in the apple juice for 30 minutes.
2. Next, drain the raisins and retain the liquid. 
3. In a separate saucepan, take the sugar with 2 tbsp of water and cook over a media heat for approximately 5 minutes until golden brown and caramelised. Then add the raisins and mix thoroughly until they are coated.
4. Next add the pickled walnuts to the pan with the raisins and cook for a minute. 
5. Then add the previously drained apple juice and the pickled walnut juice to the pan and simmer for 15 minutes.
6. Finally pour the whole contents into a blender whilst still hot and blitz until smooth and you’re ready to use.

Serve with: This ketchup is absolutely fantastic in a burger or hot dog, it really steps the flavour up a gear. I also love it on top of pulled pork, and my personal favourite would be to use it to glaze slow-cooked BBQ pork or beef ribs – delicious. 
 
Visit HuntersMoonLondon.co.uk

Two-Minute Salsa: Pauline Enigbokan, Dualit

INGREDIENTS

• 2 deseeded tomatoes
• ¼ each of red, green and yellow peppers
• 2 spring onions
• ½ red onion
• ¼ red chilli (to taste)
• 1 tsp of brown sugar
• 4-5 stalks of fresh coriander
• Salt and pepper to taste
• Optional pineapple or papaya (a small quantity) 

METHOD

1. Place all ingredients, apart from the tomatoes and fruit, into a bowl.
2. Blend for 10-20 seconds.
3. Add the tomatoes through the feed tube and pulse to mix, depending on how chunky you like it. 

Serve with: Crisps while you’re waiting for the main event to cook, then grilled fish, on top on burgers and as an accompaniment to BBQed halloumi.

Hummus

INGREDIENTS

• 1 can of chickpeas, drained
• 1-2 cloves of garlic
• Juice of a lemon
• 1 tbsp of tahini
• 2 tbsp of extra virgin olive oil
• 1 tsp of ground cumin
• 1 tsp of paprika
• Salt
• Fresh coriander (optional)

METHOD

1. Blend the chickpeas with the garlic, tahini, paprika, cumin and most of the lemon juice
2. While blending, pour in a little olive oil through the feed tube and keep blending until the mixture is smooth. Add a tablespoon or two of water if the hummus is a little too thick. Add salt to taste and more lemon juice if required.
3. Serve with toasted wholemeal bread, pitta bread, cos lettuce spears, tomato wedges and cucumber sticks, in a sandwich or with a salad. Garnish with coriander leaves, if desired. 

Serve with: This recipe for classic hummus is so much more than a dip. Try it instead of mayonnaise or salad cream and it works really well veggie burgers. Hummus also adds flavour to a salad or as a topping on a BBQ-ed potato. The hummus will keep for around five days when stored in an airtight container in the fridge.

Kachumber 

INGREDIENTS

• ¼ cucumber
• 1 large ripe tomato
• ¼ red onion
• ½ green chilli
• 2 tsp of chopped coriander
• Juice of 1 lime

METHOD

1. Chop the tomato and cucumber into rough quarters.
2. Blend until all the ingredients are chopped and mixed together.

Serve with: Fresh and flavourful kachumber is usually served as a refreshing side to a curry dish, but it also works as a crunchy dip or a tasty addition to burgers and grilled meats. 
 
Visit Dualit.com

Watercress & Hazelnut Pesto: Watercress.co.uk

INGREDIENTS

• 60g of hazelnuts, toasted
• 60g of watercress, roughly chopped
• 100-120ml of extra virgin olive oil
• ¼ clove of garlic, finely chopped
• Salt and pepper

METHOD

1. Place the hazelnuts into the bowl of a food processor and blend until finely chopped. 
2. Add in the watercress and garlic and blend until all combined. 
3. With the machine running, slowly add the olive oil until the desired consistency is reached.  Scrape down the sides and blend again to make sure everything is incorporated. 
4. Taste and add salt and pepper to taste.  

Serve with: Serve your watercress pesto with pasta salads, grilled vegetables and fish or anything else you fancy.

Visit Watercress.co.uk

BBQ Sauce: AO Life

INGREDIENTS

• 250ml of tomato passata
• 250ml of tomato ketchup
• 100g of dark muscovado sugar
• 50g of black treacle
• 150ml of red wine vinegar
• 1 tsp of smoked paprika
• ½ tsp of salt
• ½ tsp of garlic powder
• ¼ tsp of chilli powder
• ¼ tsp of mustard powder

METHOD

1. Put all the ingredients for the sauce into a saucepan. Bring to a boil.
2. Keep the sauce on a rolling boil for 15 minutes, stirring occasionally. Take off the heat and set asid

Serve with: BBQ ribs, burgers, chops and potato wedges.

Visit AO.com
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