CLASSIC BARBECUE SAUCE

For a perfectly smooth sauce, strain the onion and garlic bits out after cooking.

Serves: 3-6 (makes 3/4 cup/180 mL)

■ 2 tbsp (30 mL) unsalted butter

■ 1/4 cup (60 mL) grated onion

■ 1/8 tsp (0.5 mL) ground allspice

■ Pinch ground cayenne pepper, or more as needed

■ 2 cloves garlic, minced

■ 1/2 cup (125 mL) tomato ketchup

■ 2 tbsp (30 mL) yellow mustard

■ 2 tbsp (30 mL) light brown sugar

■ 1 tbsp (15 mL) apple cider vinegar

■ 1 tbsp (15 mL) molasses

■ 1 tbsp (15 mL) Worcestershire sauce

■ 3/4 tsp (4 mL) liquid smoke

1. Melt the butter in a saucepan over medium-high heat. Add the onion, allspice and cayenne pepper; cook for about 2 minutes, stirring, until the onion has softened. Add the garlic and cook for about 1 minute, until fragrant.

2. Add the ketchup, mustard, brown sugar, cider vinegar, molasses, Worcestershire and liquid smoke. Once the mixture starts to bubble, reduce the heat to low and cook for about 10 minutes, until slightly reduced and thickened.

3. Let cool before serving or storing.

Note: The sauce can be refrigerated in an airtight container for up to 2 weeks.