[From Aashlee] Basic Bar-B-Q Sauce

The sad thing about condiments, like ketchup and barbecue sauce, is that we all need to be careful of the hidden carbs most contain. One of my favorite low-carb cookbooks is Everyday Low Carb Cooking by Alex Haas. Haas, an experienced chef, provides several wonderful recipes for low-carb condiments that you'd like. Here's his barbecue sauce recipe.

BASIC BAR-B-Q SAUCE

2 1/2 c. tomato sauce

1 c. water

2 Tbsp. onion powder

2 Tbsp. garlic powder

4 tsp. salt

2 tsp. dry mustard

2 tsp. black pepper

4 tsp. dried red pepper flakes

3 T. olive oil

1 c. cider vinegar

3/4 c. Splenda

1/2 tsp. liquid smoke (optional)

In a heavy, non-aluminum 2-quart saucepan, over medium heat, add all of the ingredients and bring it to a boil. Reduce the heat to low and simmer for about 30 minutes. Pour it into a jar or freezer container and let it cool. Refrigerate or freeze the rest until it is needed. Add more or less red pepper to modify hotness. This can be diluted with more tomato sauce if it's too hot for you. 

Makes about 4 cups.

Whole recipe: 66.6 g carbs | 57.9 g net carbs |40 g fat | 21.2 g protein

Per serving: 1 g carbs | 0.9 g net carbs | 0.6 g fat | 0.3 g protein | 10 calories

Thanks for posting this Aashlee. I also have to watch sodium so I could control it with this recipe.

Your recipe sounds good. Here's one I use. latinrose

Dana's "Kansas City" Barbecue Sauce

2 tablespoons butter
1 clove garlic
1/4 cup chopped onion
1 tablespoon lemon juice
1 cup Dana's No-Sugar Ketchup or purchased low-carb ketchup (Heinz)
1/3 cup Splenda
1 tablespoon blackstrap molasses
2 tablespooons Worcestershire sauce
1 tablespoon chili powder
1 tablespoon white vinegar
1 teaspoon ginger
1/4 teaspoon salt

Combine everything in a saucepan over low heat.
Heat until the butter melts, stir the whole thing up, and let it simmer for 5 minutes or so.
That's it.

I have used the Heinz 1 carb ketchup. Saves time.

Source: Dana Carpender's 200 Low-Carb Slow Cooker Recipes

That's the beauty of barbecue sauce -- you can be flexible with the ingredients to suit your needs and taste!

I did notice that there is a recipe collection thread, so I'll be posting this recipe there, and I'll continue to post recipes there. But if I come up with something special, I'll give it its own thread.

Oooo, Latinrose, yours sounds good. I'll have to give it a try the next time I have to make another batch.