Memphis Barbecue Sauce - Some of our favorite recipes are the ones for homemade BBQ sauce! If you're looking to make some backyard grilled magic with a great tangy and sweet finishing sauce, you can't go wrong with this Memphis BBQ sauce.
Why buy a bottle of sauce from the store, full of liquid smoke, and high fructose corn syrup? Making sauce is quick and simple, and filled with natural flavors. You can save some money, and have some fun creating your own sauce too!
We've featured a few different barbecue sauces on Seasons two taste. This is the third of a series focusing on regional styles, including Carolina gold, and Lexington Carolina style. Our dried cherry sauce is a flavorful creative take on the theme also.
Jump to:
What You're Going to Need!
- Yellow onion - peeled and diced, (we prefer the fresher flavor, but you can use onion powder and skip the knife work).
- Garlic - also peeled and roughly chopped, (garlic powder can also be used).
- Apple cider vinegar - please don't use white vinegar, the mild sweetness really makes a difference.
- Worcestershire sauce - the umami notes in this ingredient are perfect in this recipe.
- Molasses - this is what makes dark brown sugar have such a deep flavor, and is one of the defining ingredients to Memphis style sauce.
- Mustard - we like Dijon here, but yellow mustard is traditional.
- Louisiana hot sauce - fermented cayenne pepper sauce for kick.
- Ketchup - another ingredient that Memphis brought to the BBQ tradition, tomato. Some recipes call for tomato sauce, or even tomato paste, but we like good old fashioned ketchup.
- Smoked paprika - this one might be amongst the pantry ingredients that make barbecue sauce so simple, but it adds smokiness without resorting to super strong liquid smoke. Chili powder can be substituted.
- Vegetable oil - any light oil will be fine here.
- Honey - molasses can be bitter, so we use this to balance the sweetness.
See recipe card for quantities.
Recipe
Memphis Style Barbecue Sauce Recipe
Ingredients
Equipment
Method
- Gather and measure all ingredients.
- Heat a small saucepan over medium low heat.
- Add the oil to the pan, followed by the onion and garlic once hot.
- Sauté until lightly softened, about 3 minutes.
- Add remaining ingredients and bring to a simmer.
- Allow to simmer for about 10 to 15 minutes.
- Blend until smooth with an immersion blender.
Nutrition
Tried this recipe?
Let us know how it was!How to Make Memphis-style BBQ Sauce
- Sauté the onion and garlic with the oil in a saucepan over medium-low heat for about 3 to 5 minutes, until lightly softened and fragrant.
- Add all of the rest of the ingredients and stir to combine.
- Simmer for about 10 to 15 minutes to mellow the flavors.
4. Puree with an immersion blender until smooth.
Chef Tip
A basic recipe note: remember that barbecue sauces can be very customized things. This is our basic template for making a great Memphis style one, featuring the flavors of tomato, vinegar, and molasses. It makes a great glaze for smoked meats, and even a delicious dipping sauce for fries or onion rings! Feel free to make it your own. I've seen everything from pineapple juice to celery salt used in BBQ sauces in Memphis, the Carolinas, Kansas City, all over the place. The important thing is always that you and your guests enjoy it.
Storage & Helpful Hints
Store this sauce in an airtight container, (we like a mason jar), and it will stay fresh for up to a month. Because of the amount of sugar in this sauce, it's best to use it in the last few minutes of the cook, so it makes a sticky glaze without burning.
Newest Recipe!
Kale Salad with Warm Bacon Mushroom Vinaigrette
Warm Bacon Vinaigrette
is one of our absolutely favorite things to eat! This hearty salad is full of flavor and the perfect way to combine healthy kale leaves, pomegranate seeds, and salty bacon.
FAQ
Absolutely! You can leave the sauce out entirely, or just use a pinch of black pepper.
Jason Miller says
A great finishing sauce for the last little bit of cooking, creating a beautiful glaze. It also makes a wonderful condiment.