Paul Prudhomme's Barbecue Sauce Recipe

Name: Paul Prudhomme's Barbecue Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb (.2 kg). sliced bacon, minced; 1-1/2 cups (350 ml) chopped onions; 2 cups (475 ml) basic pork, beef or chicken stock; 1-1/2 cups (350 ml) bottled chili sauce; 1 cup (225 ml) honey; 3/4 cup (175 ml) coarsely chopped pecans, dry roasted; 5 tbsp (70 ml) orange juice (also slice and save rind and pulp from 1/2 the squeezed orange); 2 tbsp (30 ml) lemon juice (also slice and save rind and pulp from 1/4 of the squeezed lemon); 2 tsp (10 ml) minced garlic; 1 tsp (5 ml) Tabasco sauce; 4 tbsp (60 ml) unsalted butter; 1-1/2 tsp (7 ml) black pepper; 1 tsp (5 ml) salt; 1 tsp (5 ml) onion powder; 1 tsp (5 ml) garlic powder; 1/2 tsp (2 ml) white pepper; 1/2 tsp (2 ml) ground red pepper (preferably cayenne)

Servings: persons

1/2 lb (.2 kg). sliced bacon, minced
1-1/2 cups (350 ml) chopped onions
2 cups (475 ml) basic pork, beef or chicken stock
1-1/2 cups (350 ml) bottled chili sauce
1 cup (225 ml) honey
3/4 cup (175 ml) coarsely chopped pecans, dry roasted
5 tbsp (70 ml) orange juice (also slice and save rind and pulp from 1/2 the squeezed orange)
2 tbsp (30 ml) lemon juice (also slice and save rind and pulp from 1/4 of the squeezed lemon)
2 tsp (10 ml) minced garlic
1 tsp (5 ml) Tabasco sauce
4 tbsp (60 ml) unsalted butter
1-1/2 tsp (7 ml) black pepper
1 tsp (5 ml) salt
1 tsp (5 ml) onion powder
1 tsp (5 ml) garlic powder
1/2 tsp (2 ml) white pepper
1/2 tsp (2 ml) ground red pepper (preferably cayenne)

1
Combine seasoning mix ingredients in a small bowl and set aside.
2
In a 2 quarts (1900 ml) saucepan, fry the bacon over high heat until crisp.
3
Stir in the onions, cover pan, and continue cooking until onions are dark brown but not burned, about 8 to 10 minutes, stirring occasionally.
4
Stir in the seasoning mix and cook about 1 minute.
5
Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic and Tabasco, stirring well.
6
Reduce heat to low;continue cooking about 10 minutes, stirring frequently.
7
Remove orange and lemon rinds.
8
Continue cooking and stirring about 15 minutes more to let the flavors blend.
9
Add the butter and stir until melted.
10
Remove from heat.
11
Let cool about 30 minutes, then pour into a food processor or blender and process just until pecans and bacon are finely chopped, about 10 to 20 seconds.

964

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 lb (.2 kg). sliced bacon, minced, 1-1/2 cups (350 ml) chopped onions, 2 cups (475 ml) basic pork, beef or chicken stock, 1-1/2 cups (350 ml) bottled chili sauce, and more.

Yes, Paul Prudhomme's Barbecue Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Paul Prudhomme's Barbecue Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions