The best memories and stories most Australians can remember usually are shared during the Summer months at a friend's or family barbecue. Where most people in the world spend December through to February indoors or rugged up, we are lucky to be able to enjoy the holiday period outdoors and usually with a barbecue nearby. Because what Aussie Summer is complete without a barbecue?
Below are 3 spectacular home-made sauce recipes that are the perfect addition to whip up for entertaining friends and family at your next barbecue lunch or dinner. Whether you are barbecuing steak, ribs, burgers or hot dogs or anything in between, these sauces are guaranteed to add an extra kick of flavour and a finger licking finish.
The following recipes each make a small batch of 1 -2 jars and will keep for up to a month in the fridge.
Grainy Honey Mustard Sauce with Ale
This is thinner than mustard so can be used as a sauce or condiment. It’s really delicious on sausage sandwiches.
Ingredients:
- 1 cup dark ale or stout beer
- 1/3 cup honey
- 1/2 cup grainy mustard
Instructions:
Combine the ale and honey in a saucepan and bring to the boil. Reduce by 3/4 and take off the heat. Stir in the grainy mustard and then pour into a glass jar. Allow to cool and then store in the fridge.
Spicy Tomato Burger Relish:
Dollop on top for the ultimate spicy burger. Also great with cheese.
Ingredients:
- 500g (about 5) large ripe tomatoes
- 3 long red chilies
- 4 cloves garlic
- 1 Tbsp ginger, minced
- 1 onion
- 1 star anise
- 1 tbsp coriander seed
- ¾ cup coconut sugar (or brown sugar if unavailable)
- ½ tsp salt
- 1/3 cup rice vinegar
Instructions:
Finely chop or place the chillies, garlic, ginger and onion in a food processor. Chop and then add everything to a small sauce pan.
Roughly chop the tomatoes and add with the coriander, sugar, star anise, salt and vinegar.
Bring to a low boil and cook partially covered for 1 hour, or until reduced and thickened, stirring regularly.
Sweet and Sour Maple BBQ Sauce:
Fruity, tangy and fresh from the zest of a whole orange, this sauce goes really well with pulled pork or ribs.
Ingredients:
- 1/3 cup ketchup
- 1/3 cup maple syrup
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 2 cloves garlic, crushed
- zest and juice of one orange
- 1 Tbsp fennel seed
Instructions:
Add all the ingredients to a pot and heat over medium heat until boiling. Turn down the heat to a low boil and let thicken and reduce by 1/3 for 10-15 minutes.
Pictured is the
Maverick Smokehouse Condiment Set by Davis&Waddell. Designed in Australia, Maverick has quickly become a household name for entertaining and barbecues. From craft beer glass sets to every tool imaginable for barbecuing, Maverick has a piece that is guaranteed to put the smile on the face of any Aussie BBQ lover. To view the range
click here
About the Author:
Becky Gilhespie is a food writer and former Masterchef semi-finalist. Her blog,
www.eatwhatweeat.com provides inspiration for meals that both kids and adults love. They are elegant yet simple, easy to follow recipes that are fast to get on the table and use every day ingredients.
Becky is originally from the US but lived in London for 15 years and now resides in Sydney with her husband and two little boys. Her food is inspired a lot by her travels (and desire to travel more).
About the Author:
Becky Gilhespie is a food writer and former Masterchef semi-finalist. Her blog, www.eatwhatweeat.com provides inspiration for meals that both kids and adults love. They are elegant yet simple, easy to follow recipes that are fast to get on the table and use every day ingredients.
Becky is originally from the US but lived in London for 15 years and now resides in Sydney with her husband and two little boys. Her food is inspired a lot by her travels (and desire to travel more).
