With grilling season in full swing, you probably have your arsenal of cookout recipes down pat. (If you don’t, check these out.) When it comes to barbecue, however, it’s really all about the sauce. Yes, you can buy a solid jar at your local supermarket, but why? Our classic recipe is so easy you’ll wonder why it took you so long to find it. If that sweet barbecue flavor isn’t your fave, we’ve got two more totally different options to add to your rotation, stat.
½ cup ketchup
2 packets gluten-free soy sauce
1 tablespoon sherry vinegar
2 tablespoons light brown sugar
Add ketchup, soy sauce, sherry vinegar, and brown sugar to pan with aromatics over medium heat. Cook, stirring frequently, until sugar is dissolved and flavors are melded, 2-3 minutes. Remove pan from heat. Season with .25 teaspoon salt and black pepper as desired.
A nice break from your typical ketchup-like topping, our soy glaze will do wonders for a variety of dishes, from turkey burgers to charred eggplant.
1 tablespoon gluten-free soy sauce
1 tablespoon sesame oil
3 tablespoons mirin
1 packet honey
Add mirin, honey, remaining soy sauce, and remaining sesame oil to pan. Stir to combine, then place over medium heat to bring to a simmer—you should see lots of small bubbles, but not a full rolling boil, so adjust heat as needed. Simmer until reduced slightly and thickened, about 3 minutes. Remove pan from heat.
Though typically eaten with a perfectly medium-rare steak, chimichurri will liven up any number of recipes. Try it with some fresh sliced tomatoes and avo, or add a dollop to your best pasta salad.
1/4 ounce mint
1/8 ounce parsley
1/2 clove garlic, divided
¼ teaspoon crushed red pepper
1 tablespoon red wine vinegar
Whisk together crushed red pepper (skip or use half for less heat), mint, parsley, garlic, and red wine vinegar. Whisking continuously, slowly add 3 tablespoons olive oil until fully combined. Season with .25 teaspoon salt and pepper as desired.