Hello friends, I want to share with you a wonderful BBQ Sauce Recipe you could easily make at home. There are quite a few ingredients but trust me the end product is well worth it! You'll never go back to that bottled stuff. Remember that it is best preserved in the Freezer and will last you over 17 YEARS! Okay, maybe not 17 years, but for a long time!
2Habanero's, or any hot chili pepper of your choice chili peppers, seeded and diced
2 to 3cupsBeef Stock
¼teaspoonLiquid Smoke
Maple-flavored Bourbon whiskey we use Cooper’s Mark, TO YOUR LIKING I put just enough to be able to taste in the background
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Recipe Instructions
In a heavy-duty saucepan heat the olive oil. Add the chopped onions and sweat them for 5 minutes until a golden brown. Add the leeks, celery and all the peppers and sweat for 2 minutes. Add the garlic and when fragrant add all the remaining ingredients. Except.
Let reduce on medium to low heat for 45 to 60 minutes. And add the liquid smoke and the Bourbon.
Blend in a blender or use an immersion blender and puree to a very fine texture.
For extra-smooth texture, strain through a fine sieve. At the end you can always add a little butter to make smoother and silkier sauce.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
I followed the recipe except I didn’t have any bourbon so I used some black strap rum, turned out fantastic, next time I am making a double batch.
Shelley Adipietro
on May 20, 2023 at 4:39 pm
I have always made my own bbq sauce and we very similar, except for the celery and the leeks. I will give it a try.
Jen and Bill
on March 18, 2023 at 3:45 pm
First off, we LOVE you Chef Jean Pierre! I followed this recipe exactly (without leeks which I didn’t have). We found it to be too vinegary and adjusted by adding molasses, more ketchup and the butter. My balsamic is aged 8 years. Maybe it was the quality of that. Good addition to our ribs anyway!
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I followed the recipe except I didn’t have any bourbon so I used some black strap rum, turned out fantastic, next time I am making a double batch.
I have always made my own bbq sauce and we very similar, except for the celery and the leeks. I will give it a try.
First off, we LOVE you Chef Jean Pierre! I followed this recipe exactly (without leeks which I didn’t have). We found it to be too vinegary and adjusted by adding molasses, more ketchup and the butter. My balsamic is aged 8 years. Maybe it was the quality of that. Good addition to our ribs anyway!