In the world of BBQ, sauce is boss! While convenient, artificial ingredients heavily outweigh natural ones in most store-bought BBQ sauces. You’ll also encounter various forms of refined sugars, namely high-fructose corn syrup. Luckily, there’s a delicious, easy, and more natural alternative, but it requires a bit of time. The reward, however, is well worth the effort. This Balsamic-Maple BBQ Sauce is sweet, tangy, smoky, packs a bit of spice, and dances all over your tongue! You can slather it over grilled Portobello mushrooms, veggie skewers, thick-cut slices of pineapple, or squirt it over your favorite paleo burger. I absolutely love it basted over grilled chicken. The sugars in the maple syrup caramelize and form a beautiful crispy crust! The possibilities are endless.
Note: Precise measurements are included here but only as a guideline for your first go. Feel free to experiment the next time by adding or subtracting spicy, sweet, and smoky flavours, using an apple cider vinegar instead of balsamic, switching the maple for honey, or even, though not Paleo, adding a splash of bourbon on a special occasion to help propel the sauce to a whole other dimension. Store the sauce in a clip-top or mason jar and it will last up to 3 weeks in the fridge.
If you’re looking for a great basting pot, consider this one from Williams-Sonoma. It’s cast-iron, can withstand the heat of the grill and, after an initial seasoning with some flax-seed oil, is completely nonstick. Which means clean up will be a breeze. It also comes with a mop that is great for even basting.
Give the sauce a go and let me know what you think in the comments below,
Paleo Balsamic-Maple BBQ Sauce
1 cup white onion – diced
2 cups passata (look for strained tomatoes in a glass jar)
¼ cup tomato paste
1 cup balsamic vinegar
¼ cup all-natural maple syrup
2 tsp yellow mustard
1 tbsp onion powder
1 tsp smoked paprika
Pinch of cayenne pepper
4 tbsp avocado oil
1 tsp sea salt
1 tsp black pepper
- Add onions and avocado oil to a cold saucepot and set over med-low heat. Sweat the onions for 10-12 minutes until they have softened but not coloured. Stir constantly to avoid burning.
- Bring the heat down to low and add-in the passata, tomato paste, balsamic vinegar, maple syrup, yellow mustard, onion powder, smoked paprika, cayenne pepper, salt and pepper. Cook over low heat for 25-30 min for the flavours to marry. Stir and scrape the bottom of the pot regularly to avoid burning.
- Transfer the BBQ sauce to a clip-top or mason jar and let come to room temperature before refrigerating for up to one week.