Homemade Barbecue Sauce
This is no ordinary barbecue sauce, it’s my family’s Taylor Barbecue Sauce, handed down through generations. Thin, almost watery, and tart with a ketchup and vinegar base, this sauce can transform a barbecue recipe from good to extraordinary!
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I’m really excited to finally share something that’s very close to my heart – the secret Taylor Barbecue Sauce recipe. This isn’t just any old homemade barbecue sauce; it’s a cherished family heirloom steeped in tradition and passed down through our family for years.
You might be wondering what makes this sauce so special to us. Well, for starters, it’s tart, tangy, and quite thin – a stark contrast to the thick and sweet varieties you might be more used to. You’ll probably notice right away that there is nothing sweet at all (outside of the ketchup) in this recipe. No brown sugar, no molasses, no syrup. Nope. We like our sauce tart and tangy.
This recipe has been a staple in my family for as long as I can remember. The origins are a bit hazy, but I vividly remember my grandfather and uncle basting roasted pigs in a barbecue pit with this very concoction. It’s safe to say that this sauce has stood the test of time!
But why share this family secret now? Because good food is meant to be shared, and I believe this barbecue mopping sauce will bring a huge burst of flavor to your BBQ dishes. Whether you’re a seasoned pitmaster or a casual weekend griller, this sauce is bound to become a favorite of yours. I promise your taste buds will thank you!
❤️ Why We Love Recipe
- It has a unique flavor profile: Break away from the norm with a sauce that’s tart and vinegary, lending a distinct flavor to your BBQ dishes.
- Part of my family’s heritage: This recipe is steeped in history, passed down through generations, making it more than just a sauce – it’s a cherished tradition.
- It’s super versatile: Perfect for mopping, marinating, or as a tangy finish, this sauce adds a burst of flavor to any barbecue recipe.
You’ll also find this recipe in my cookbook!
The Taylor Barbecue Sauce recipe is on page 315 in my cookbook, My Southern Table! Get your signed copy today.
🛒 Ingredient Notes
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- Ketchup: The ketchup creates a smooth, tangy base for all the other flavors. Personally, I like Heinz with no added sugar. Use your favorite.
- White Vinegar: Used in equal measure with the ketchup, white vinegar is key to the sauce’s tartness.
- Lemon Juice: Freshly squeezed lemon juice adds a bright, citrusy note and further reinforces the tanginess.
- Yellow Mustard: In my opinion, ketchup and yellow mustard create the classic barbecue sauce flavor profile.
- Worcestershire Sauce: Adds even more savory flavor to the sauce.
- Tabasco Sauce: A few dashes for that subtle, spicy undertone. Adjust to suit your preference.
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
🥄 How to Make Taylor Barbecue Sauce
- Add all ingredients to a medium saucepan placed over medium heat on the stovetop. Whisk together until well combined.
- Bring to a low boil, reduce the heat to a low simmer, and cook for about 10 minutes.
👉 PRO TIP: Don’t lean over the pan too much while cooking the sauce. The vinegar will get to you every time!
- Use immediately or cool and store in the refrigerator.
⚠️ Troubleshooting Tips
- This sauce is quite thin but can be thickened somewhat by allowing it to simmer a bit longer.
- If it’s not quite spicy enough for you, simply add a few extra dashes of Tabasco.
🍽️ How to Serve
This barbecue sauce is incredibly versatile. Use it as a barbecue mopping sauce to brush on grilled meats while cooking to create a flavorful bark. It also works wonders as a marinade for chicken or pork. I often use it with a pork shoulder roast to make pulled pork that I then serve with a side of coleslaw or Southern potato salad.
🍚 How to Store
Store any leftover sauce in an airtight container in the refrigerator. It’ll be good for at least 2 months.
❓ Questions About Homemade Barbecue Sauce
Yes, you can try other vinegars like apple cider or malt vinegar for a different flavor profile. However, it’s white vinegar that gives this sauce its distinct tartness.
This recipe has never been tested for canning. Given my knowledge of canning practices and the likely acidity level of this sauce, my educated guess is that it would be safe. Even so, I still keep it in the refrigerator for long-term storage.
You can easily double or triple the recipe for larger gatherings. I often make several quarts at once. Just be sure to adjust the cooking time slightly to allow all the ingredients to blend well.
It has a mild kick. Feel free to adjust the Tabasco to your liking.
More Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
📖 Recipe
Homemade Barbecue Sauce
Ingredients
- 13 ounces ketchup
- 13 ounces white vinegar
- 2 lemons (juice only)
- 3 tablespoons yellow mustard
- 2 tablespoons Worcestershire sauce
- 10 dashes Tabasco sauce
Instructions
- Add all ingredients to a medium saucepan placed over medium heat on the stovetop. Whisk together until well combined.
- Bring to a low boil, reduce the heat to a low simmer, and cook for about 10 minutes.
- Use immediately or cool and store in the refrigerator.
Notes
- Store refrigerated in a jar with a tight-fitting lid for up to 2 months.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
