Summertime’s here, and you may find yourself hosting more often than you do in winter months. And if you don’t like to play host, you’re probably heading out to lots of potlucks, picnics, and beach parties.
Surely, there are those condiments you always assume you’ve got on hand… but when you get to the grill or the oven, you realize you’re out. Barbecue sauce is one of those condiments — you think you’ve got it in the door of the fridge, but lo and behold, that’s just old ketchup.
But never fear!
The next time you go to grab a bottle of sweet, tangy BBQ sauce and the shelf’s empty — you can whip up your own homemade batch more easily than you thought.
This recipe for tangy barbecue sauce is quick and so easy. It’s a basic sauce, with pretty simple lectin-free ingredients, and it should take you no longer than a couple of minutes to doctor up.
Why is this Barbecue Sauce so Good?
This tasty sauce works because of the balance of the flavors. You have salty and sweet flavors in the coconut aminos, then the spicy tang from the Dijon mustard, and a little more sweetness from the pomegranate molasses.
And unlike other BBQ sauces, this one’s a bit more savory, because there’s no ketchup.
So, how do you make it? Well, let’s get started…
Dr. Gundry’s Lectin-Free BBQ Sauce Recipe
This sauce is perfect on grilled veggie kabobs, grilled pasture-raised chicken, and even atop a juicy 100% grass-fed and finished beef burger.
What You’ll Need:
- 1 Tbsp olive oil
- 1 sweet onion, finely diced
- ½ cup Dijon mustard
- ½ cup apple cider vinegar
- 3 Tbsp pomegranate molasses
- 1 tsp turmeric
- 3 cloves garlic, crushed
- 1 Tbsp fresh, grated ginger
- 1 Tbsp coconut aminos, or fish sauce
What to Do:
- Heat the oil in a large saucepan over medium heat.
- Next, add your onion, and stir until caramelized.
- Add the remaining ingredients, and reduce the heat to low. Make sure to cook with the fan on, as the vinegar can burn your eyes.
- Simmer for 20 minutes, until thickened.
- If you’re a fan of chunky barbecue sauce, use as is, otherwise, you can blend the sauce for 30 seconds until it’s smooth. And that’s it!
In The End…
You can use your sauce immediately, or let it cool to room temperature before storing it in the fridge for up to two weeks. You can freeze your leftovers and keep them on hand for up to three months.
So, don’t get too far into the summer months without whipping up this sauce. It’s full of flavor and will enhance any summer dish you’re bound to make — except maybe dessert. 🙂
Learn More Lectin-Free Recipes: