My sauce is a smoky, spicy barbecue sauce with just a little sweetness. If you like yours to be sweeter then you can add more sugar to the recipe. I use passata (sieved tomato) as the base and achieve the spicy flavour through pimenton (Spanish smoked paprika) and, of course, there has to be a little of my namesake English mustard! Professor Plum’s sauce recipe will appear this afternoon.
Colonel Mustard’s Barbecue Sauce
150ml Cider vinegar
100g Dark brown sugar
1 Onion, finely sliced
3 Cloves garlic, crushed
Juice of 1 orange
2 tbsp Pimenton
2 tbsp Worcestershire sauce
2 tsp English mustard
1 tbsp Olive oil
Heat the oil over a medium heat and then add the onion and garlic and fry until the onion is caramelised.
Add the passata and cook for about two-three minutes, stirring regularly, before stirring in the sugar and cooking for a further 2 minutes, then add the vinegar, orange juice, worcestershire sauce, mustard and pimenton.
Bring to the boil and then allow to simmer on a low heat until the sauce has thickened, about 15 minutes. Add salt to taste.
Use a hand blender or food processor to blitz the sauce into a smooth paste. This can then be served with your meat or used to baste it while cooking. Store in a sterilised jar or bottle for future barbecue usage.