Emeril’s Homemade BBQ Sauce and Creole Seasoning

Homemade BBQ Sauce

• 2 tbs. vegetable oil
• 3/4 cup chopped yellow onion
• 2 tbs. chopped garlic
• 4 cups ketchup
• 1/2 cup packed dark brown sugar
• 2 tbs. cane syrup

• 1/2 cup cider vinegar
• 1/4 cup Worcester­shire sauce
• 3 tbs. red hot sauce
• 2 tbs. yellow mustard
• 2 tsp. Creole Seasoning (below)
• 1/2 tsp. crushed red pepper, or more to taste

How to make it 

• 1

  Heat oil in large pot over medium-high heat. Add onion and cook, stirring, 4 minutes. Add garlic and cook, stirring, 1 minute. Add all remaining ingredients and bring to a boil. Lower heat to a simmer and cook, stirring occasionally, until sauce has thickened and flavors have married, 15 to 20 minutes. Remove from heat and set aside to cool. Unused sauce can be stored in an airtight, nonreactive container in the refrigerator for up to two weeks. Makes about 4 cups.

Creole Seasoning

• 2 1/2 tbs. paprika
• 2 tbs. salt
• 2 tbs. garlic powder
• 1 tbs. black pepper

• 1 tbs. onion powder
• 1 tbs. cayenne pepper
• 1 tbs. dried oregano
• 1 tbs. dried thyme

How to make it 

• 1

  Combine all ingredients thoroughly.

Adapted from Emeril at the Grill by Emeril LaGasse (HarperStudio)

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