How to make healthy homemade BBQ sauces from scratch

Regarding BBQs, especially in a sun-soaked paradise like the Algarve, there’s nothing quite like gathering friends and family around a perfectly grilled meal. But while grilling is one of the healthiest cooking methods, the same can’t always be said for the store-bought condiments we slather on our burgers or dip our fries into. Many of these are loaded with preservatives, sugars, and unnecessary additives. The good news? If you’re wondering how to make healthy homemade BBQ sauces from scratch, it’s easier than you might think! Not only is this a creative and rewarding process, but it also allows you to control what goes into your food, ensuring a healthier and more flavorful BBQ experience.

Here’s how you can whip up delicious homemade ketchup, mayonnaise, and mustard to elevate your grilling game.

Homemade ketchup

Nothing beats the taste of homemade ketchup. It’s tangy, slightly sweet, and packed with authentic tomato flavour, unlike many commercial versions that are often overloaded with sugar and artificial ingredients. Making your own ketchup is surprisingly simple, and you can adjust the spices to suit your taste. Whether dipping fries or adding them to your burger, this ketchup will elevate every bite.

This ketchup is tangy, slightly sweet, and perfect for slathering on burgers or dipping your fries.

What you need:

• 2 cups of tomato paste
• 1/2 cup of apple cider vinegar
• 1/4 cup of honey or sugar
• 1 teaspoon of salt
• 1 teaspoon of onion powder
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of mustard powder
• 1/4 teaspoon of ground cinnamon
• 1/4 teaspoon of ground cloves
• 1/4 teaspoon of cayenne pepper (optional, for a kick)
• 3/4 cup of water

Directions:

1. In a medium saucepan, combine all ingredients.
2. Bring to a simmer over medium heat, stirring frequently.
3. Reduce heat to low and let it simmer for about 20 minutes until thickened to your liking.
4. Adjust seasoning if needed.
5. Allow to cool, then store in an airtight container in the fridge. It should last for up to 3 weeks.

Tips for homemade ketchup:

1. Adjust sweetness and acidity: Taste your ketchup as it simmers. If it’s too tangy, add a bit more honey or sugar. If it’s too sweet, increase the vinegar or add a splash of lemon juice to balance the flavour.
2. Simmer slowly: Let the ketchup simmer on low heat. This allows the flavours to meld together and prevents them from burning, which can happen if the heat is too high.
3. Spice it up: For a unique twist, experiment with spices like smoked paprika, chipotle powder, or even a hint of allspice. This adds depth and complexity to your ketchup.
4. Consistency control: If your ketchup is too thick, add more water to thin it out. If it’s too thin, continue simmering until it reaches your desired consistency.

Homemade mayonnaise

Creamy, rich, and oh-so-delicious, homemade mayonnaise is a game-changer for your BBQ spread. Unlike store-bought varieties that often contain unnecessary additives, this mayo is made with just a few simple ingredients and can be whipped up in minutes. This homemade mayonnaise is a must-have for your next BBQ, perfect for spreading on sandwiches, mixing into coleslaw, or serving as a dipping sauce.

This creamy mayonnaise is easily made and far superior to the store-bought kind.

What you need:

• 1 large egg at room temperature
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar or lemon juice
• 1/4 teaspoon salt
• 1 cup neutral oil (like canola or grapeseed)
• Optional: a pinch of sugar for a slightly sweeter mayo

Directions:

1. Whisk together the egg, mustard, vinegar (or lemon juice), and salt in a bowl or food processor.
2. Add the oil very slowly, a few drops at a time, while continuously whisking or with the processor on low.
3. Once the mixture thickens, you can steadily add the oil in a thin stream.
4. Continue until all the oil is incorporated and the mayonnaise is thick and creamy.
5. Taste and adjust seasoning. Store in the fridge for up to a week.

Tips for homemade mayonnaise:

1. Use room-temperature ingredients: Keeping the egg and mustard at room temperature helps the emulsion come together more efficiently.
2. Slow and steady: When adding the oil, start very slowly—a few drops at a time—until the mixture thickens. This is crucial to achieving a stable emulsion.
3. Whisking technique: If making by hand, whisk vigorously and continuously. An electric whisk or immersion blender can make the process easier and quicker.
4. Add flavour variations: Customize your mayo with flavours like roasted garlic, herbs (like dill or basil), or a splash of hot sauce for a spicy kick.

Homemade mustard

For those who appreciate a bit of sharpness in their homemade BBQ sauces, mustard is the way to go. It’s tangy, flavorful, and infinitely customizable with herbs and spices of your choice. Unlike the processed versions, this mustard is made with natural ingredients, offering a pure and bold flavour that pairs beautifully with grilled meats and sausages.

This mustard is sharp and tangy, and it can be customized with your favourite herbs and spices. It will definitely become one of your favourite healthy homemade BBQ sauces!

What you need:

• 1/2 cup yellow mustard seeds
• 1/2 cup brown mustard seeds
• 3/4 cup apple cider vinegar
• 3/4 cup water
• 2 tablespoons honey or sugar
• 1 teaspoon salt
• Optional: herbs like thyme, tarragon, or rosemary for additional flavour

Directions:

1. Combine mustard seeds, vinegar, and water in a bowl. Cover and let sit at room temperature for 24-48 hours. The seeds will soften and absorb the liquid.
2. Transfer the mixture to a blender or food processor, add honey (or sugar) and salt, and blend until you reach your desired consistency. Blend longer for a smoother mustard.
3. Stir in any additional herbs or spices if using.
4. Transfer to a jar and store in the fridge. It will keep for several months, and the flavours will continue to develop.

Tips for homemade mustard:

1. Soak seeds for flavour: Soaking the mustard seeds for 24-48 hours softens them and mows the bitterness, resulting in a smoother, more balanced mustard.
2. Blend to your preference: For a grainy mustard, blend briefly. For a smoother mustard, blend longer. You can also mix different mustard seeds (yellow for mild, brown for spicy) to achieve your desired flavour profile.
3. Store and mature: Homemade mustard will initially taste sharp and strong, but it mellows and improves in flavour after a few days in the fridge. Make it ahead of time for the best results.
4. Add sweetness or heat: For a sweeter mustard, add more honey. For extra heat, include chilli flakes or horseradish.

Healthier ingredient substitutes for your condiments

While the traditional ingredients in these recipes are already healthier than many store-bought versions, here are some alternatives that can further enhance the nutritional profile:

Healthier ingredients for ketchup:

• Tomato paste: Look for organic tomato paste without added sugars or preservatives.
• Sweetener: Replace sugar with natural sweeteners like date, maple, or stevia for a lower glycemic index.
• Spices: Include anti-inflammatory spices like turmeric or a dash of cayenne for metabolism-boosting properties.
• Vinegar: Choose apple cider vinegar with the “mother” for added probiotics and digestive benefits.

Alternative ingredients for mayonnaise:

• Oil: Use avocado or extra virgin olive oil instead of canola or grapeseed. These oils are rich in healthy fats and add a wonderful flavour.
• Egg: Opt for organic or free-range eggs to ensure higher nutritional quality.
• Acid: Swap white wine vinegar for apple cider vinegar or fresh lemon juice. Both are packed with beneficial nutrients and add a zesty flavour.
• Sweetener: To add natural sweetness without refined sugars, use a small amount of raw honey or maple syrup instead of sugar.
• Additions: Incorporate superfoods like turmeric (for anti-inflammatory benefits) or a touch of garlic powder (for its antimicrobial properties).

A healthier option for mustard:

• Mustard seeds: Opt for organic ones to avoid pesticides and other chemicals.
• Sweetener: Use raw honey or coconut sugar as a healthier alternative to refined sugar.
• Acid: Apple cider vinegar is also an excellent choice for its health benefits.
• Flavour enhancers: Consider adding superfoods like spirulina for added nutrients or turmeric for its anti-inflammatory properties.

Creating homemade BBQ sauces isn’t just about achieving the perfect flavour and making healthier choices. By crafting your ketchup, mayonnaise, and mustard, you can eliminate the unnecessary additives in many commercial products, giving you and your guests a cleaner, more wholesome BBQ experience. Making these condiments from scratch lets you get creative in the kitchen, adding your twist to classic recipes. So, the next time you fire up the grill, try these homemade sauces and take your BBQ to the next level. Happy grilling!

PS: Go to our homemade BBQ recipe for an extra one! Also, learn how to make guacamole, chimichurri and many more homemade BBQ sauces on our post 5 essential sauces to surprise everyone at your barbecue.

Check our store in the Algarve for discounts and free assembly! Be sure to visit our shop and showroom in Almancil, Algarve.