Texas Bbq Sauce

Name: Texas Bbq Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 stick of butter; 1 small onion (chopped); 1 clove garlic (minced); 1 tsp. celery salt; 1 cup catsup; 1/2 cup vinegar; 1 1/2 cups water; 1/4 cup worcestershire sauce; 3 bay leaves; 1 tsp. pepper; 1 Tbsp. chili powder

Eats Now Editorial Team · 126 kcal · Soups & Stews

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Texas Bbq Sauce – a delicious recipe with butter, onion, clove garlic, celery salt, catsup, vinegar. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1/2 stick of butter
1 small onion (chopped)
1 clove garlic (minced)
1 tsp. celery salt
1 cup catsup
1/2 cup vinegar
1 1/2 cups water
1/4 cup worcestershire sauce
3 bay leaves
1 tsp. pepper
1 Tbsp. chili powder

1
Melt butter.
2
Add onion, garlic and celery.
3
Cook until onion is tender.
4
Stir in water, catsup, vinegar, worcestershire sauce, bay leaves and pepper.
5
Simmer for 20 minutes.
6
Remove a little of the sauce and mix with chili powder, then add to the rest of the sauce.
7
Let stand at room temperature for 1 hour before serving.

126

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 1/2 stick of butter, 1 small onion (chopped), 1 clove garlic (minced), 1 tsp. celery salt, and more.

Yes, Texas Bbq 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.

Quick Info

Servings
4 servings
Calories
126 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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