Low-Sodium BBQ Sauce
Introducing my go-to condiment for guilt-free indulgence – Low-Sodium BBQ Sauce! Packed with flavor and heart-healthy ingredients, this sauce boasts a mere 70mg of sodium per serving. Perfect for grilling, dipping, or sandwiching, it's a delicious alternative without compromising taste. Customize the sweetness, experiment with smoky notes, and savor the benefits of antioxidants and lower glycemic index sweetness. Whether you're sodium-conscious or just seeking a wholesome option, this sauce is your ticket to a savory, satisfying experience.
Equipment
- Medium saucepan
- Wooden spoon or whisk
- Measuring cups and spoons
- Blender or immersion blender
Ingredients
- 1 cup unsalted tomato sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons low-sodium Worcestershire sauce
- 2 tablespoons honey alternes brown sugar
- 3 tablespoons brown sugar packed alternes honey
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper.
Instructions
- In the saucepan, mix together the unsalted tomato sauce, apple cider vinegar, brown sugar, low-sodium Worcestershire sauce, honey, and Dijon mustard. Stir the mixture well over medium heat until thoroughly combined.
- Sprinkle in the smoked paprika, garlic powder, onion powder, and black pepper. Keep stirring, allowing the flavors to meld together as the mixture simmers.
- Let the sauce simmer for about 20-25 minutes, stirring occasionally. Once the mixture has slightly thickened, remove it from the heat. Use a blender or immersion blender to carefully blend until smooth.
- Allow the BBQ sauce to cool to room temperature before transferring it to a jar or airtight container. Refrigerate for up to two weeks.
Notes
Special Note
Feel free to refrigerate the Low-Sodium BBQ Sauce for up to two weeks. Its flavors deepen over time, making it even more delicious with each passing day.