Multo® by CookingPal® brings you a tangy, smoky barbeque sauce that can be used on all types of meat! Molasses-based and bringing slightly sweet notes into the mix, this barbeque sauce is easy to make and full of flavor. By following the guided recipe from Multo® by CookingPal®, you can stir and sauté the sauce hands-free and in just one machine!
How to make barbeque sauce with Multo® by CookingPal®?
1. Chop and cook vegetables.
Place the vegetables into Multo and chop until finely diced. You can then cook the vegetables in that same bowl as Multo has the ability to also cook, steam, sauté, and boil food thanks to the included heating elements found under the pot.
2. Mix and cook sauce.
Add all the sauces and ingredients for flavor into the mixing bowl, mix together, and cook until the sauce gets a layering taste and thicker consistency.
3. Purée sauce.
Turn your Multo on speed 8 and purée ingredients for just 20 seconds to achieve a perfectly smooth texture.
Cooking tips and tricks
Smoked paprika is the secret weapon in this simple barbeque recipe. Bringing its delicate smoky, spicy flavors, smoked paprika pairs beautifully with pork and chicken.
If you like a sweeter barbeque sauce, add a little more honey than what the recipe calls for. This can work the same way if you like a spicier sauce - simply add ½-1 tsp more of spices for a little extra zip.
Cook sauce for as long as possible, if not a few minutes longer, for a thicker sauce consistency.
What are the variations of the buffalo mac and cheese?
This sauce can be served as a dipping sauce alongside the finished meat or brushed onto cooking meat. If using sauce during cooking, thin it out with water to a 1:1 ratio. This will keep the sugars from burning too quickly over the heat.
This sauce is very versatile due to the sweet-and-spicy flavor combinations and can be used on things other than meat! Use it on pizza in place of sauce or on burgers in place of other condiments for a BBQ flare. Also use this sauce as a salad dressing or on top of loaded BBQ nachos.
How to store the sauce?
Store leftover sauce in an airtight container and keep in the fridge for about 7 days. Due to lack of preservatives, this homemade recipe does not last as long as store-bought barbeque sauce.
That’s right - you can freeze barbecue sauce! Place the sauce in an airtight, freezer-safe storage container and freeze for up to 3 months. Take out of the freezer and let the sauce thaw overnight.
The final verdict on the barbecue sauce - how does it taste?
Use this sauce on your favorite meat, as a dipping sauce, or on top of a salad for smoky-sweet flavors. It’s:
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This versatile sweet and tangy barbecue sauce makes a great addition to any grilled meat or vegetable, a topping for a burger, or as a dip for crispy French fries
3 OZ / 80 G shallots
3 TBSP olive oil
6 OZ / 180 G tomato paste
28 OZ / 800 G tomato sauce
2 OZ / 60 ML apple cider vinegar
2 OZ / 60 ML Worcestershire sauce
3 OZ / 90 G Molasses
1 TSP smoked paprika
1 TSP chili powder
1 TSP salt
1 TSP black pepper
0.25 TSP cayenne pepper
2 CLOVES garlic
Peel and halve the shallot. Add it to the mixing bowl and chop for 5 seconds / speed 7. Use spatula to scrape down sides of mixing bowl. Remove the measuring cup and add olive oil. Cook for 3 minutes / 205°F|95°C / speed 2.
Peel the garlic, add it to the mixing bowl and cook for 1 minute / 205°F|95°C / speed 2.
Add the tomato sauce, tomato paste, apple cider vinegar, Worcestershire sauce and molasses to the mixing bowl.
Add smoked paprika, chili powder, salt, pepper, and cayenne pepper to mixing bowl.
Remove the measuring cup and cook sauce for 30 minutes / 230°F|110°C / speed 1.
Lock the measuring cup and puree sauce for 20 seconds / speed 8. Then season again with salt or cayenne pepper to taste.