WEBInstructions. Add the bourbon and the diced onion to a small pot and set it on medium-high on the stove. Simmer the onion and bourbon for about 5 minutes or until it has reduced by about half. Add the remaining ingredients to the pot, mix well, and simmer for another 5 minutes to blend all the flavors.
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WEBNutrition: the nutrition box is for the white barbecue sauce. The mustard sauce has 1 NET carbs per serving. And the classic red sauce has 4 NET carbs per serving. A serving is ⅛th of each recipe which is about 2 tablespoons. To Store: Keep leftovers refrigerated in an airtight container for 1-2 weeks.
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WEBTomato paste - Could be substituted with low carb sugar free ketchup or tomato paste!; Water - To thin the sauce to your desired consistency.; Bourbon whisky - optional, but adds such lovely flavor to this sauce!; Worcestershire sauce - It's kinda like the best ingredient for so many low carb sauces (or otherwise!).When working on low carb recipes, it's great …
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WEB1: Place the ingredients in a heavy saucepan and whisk to mix. Bring to a boil over medium-high heat, whisking often. Reduce the heat to obtain a gentle simmer and simmer the sauce, uncovered, until thick and richly flavored, 5 minutes or as needed. Correct the seasoning, adding salt and pepper to taste.
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WEBStart by warming up a saucepan over a medium-low heat. Add the paprika, oregano, vinegar, olive oil, garlic, black pepper, cumin, cayenne, chipotle, salt and water. Add the stevia to taste and simmer for 10 minutes. To make the glaze, mix the arrowroot in to two tablespoons of water.
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WEBPut all the ingredients in a medium saucepan over medium heat. Whisk to combine well. Bring to a boil then reduce the heat. Continue to cook for 10 to 15 minutes, whisking as needed until the barbecue sauce gets thick and bubbly. Remove from the heat and allow to cool to room temperature before storing.
WEBStep 1. Add the whole tomatoes and their liquid to a large pot with whole, canned chipotle peppers. Add the beef broth to the pot and cover the ingredients with a lid. Cook the ingredients until the pot is boiling, then continue boiling for about 10 more minutes.
WEBAdd the ketchup, bourbon, chipotle pepper, adobo sauce, cider vinegar, balsamic vinegar, honey, and dark brown sugar. Lower the heat to low and stir to combine. Allow the sauce to simmer for 30 to 40 minutes over low heat. Using an immersion blender, process the sauce until smooth. Add the celery salt and black pepper.
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WEBInstructions. Combine all ingredients together in a medium saucepan. Heat on stove, stirring constantly to make sure it doesn’t stick or burn or boil over and to make sure the sweetener is completely dissolved and smooth. When cooled off enough place BBQ sauce in your jar or container to store it in your refrigerator.
WEBIngredients. 2 chipotle peppers in adobo sauce. ½ cup ketchup. 8 oz chopped tomatoes. 1 tbsp olive oil. 1 large green onion chopped. 3 cloves garlic minced. 4 tsp apple cider vinegar. 2 tsp ground paprika.
WEBIt’s only 2g total carbs per tablespoon, far lower than other low carb and sugar free ketchups. Now, if you can’t get hold of some, then you can always whisk together 3 tablespoons of tomato paste with about 5 or 6 tablespoons of water. You will want to add a bit more sweetener, salt, and a pinch of cloves to your low carb BBQ sauce to make
WEBInstructions. Add all ingredients to a saucepan and stir to combine. Heat on medium heat until you start to see bubbles form, then bring the sauce to a very low simmer. Simmer until your sauce reaches desired thickness (the longer you simmer, the more liquid will evaporate). I usually heat mine for about 5 minutes.
WEB6 ounces no-sugar-added tomato paste. 2 ounces bourbon. 2 tablespoons white vinegar. 2 tablespoons liquid smoke. 1 tablespoon Worcestershire sauce. 1/2 tablespoon hot sauce. 3/4 cup sugar
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WEBCook over medium heat for 6-8 minutes or until the onions have softened. Add the garlic and cook for about a minute. Next, add all of the other ingredients and turn the heat up to bring it to a boil. Once the mixture has come to boil switch to a lower heat and keep the sauce at a gentle simmer for 20-30 minutes.
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WEBIn a small dutch oven or pan, on medium heat, add olive oil, onion, garlic, pinch of salt and pepper and cook until translucent. About 3-5 minutes. Make sure the garlic does not burn. Add brown sugar, apple cider vinegar, Dijon mustard, chipotle peppers, cumin, bourbon, tomato paste mix and bring to a slow simmer.
WEBSauce Instructions. Add all the ingredients to a small saucepan. Bring to a boil, then reduce to a simmer and cook on low for 5 minutes, stirring occasionally. Remove from heat and taste, adjust seasoning as desired. Allow to cool at room temperature, then use immediately or refrigerate, covered, for up to 5 days.
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WEBInstructions. Add all ingredients apart from the salt to a saucepan. Place over medium heat and bring to a boil. Reduce to a simmer and squash the fruit with a spoon to help break them down. Cook for 10 minutes. Test for seasoning and add salt as necessary. Let cool then transfer to a storage jar.
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