If you read any barbecue sauce bottle’s label, it’s pretty horrifying if you’re trying to avoid processed sugar. They are full of high-fructose corn syrup… most have three or four different sugars in them.
While I do like to cook, making my own condiments wasn’t my highest priority. But, who doesn’t love a good barbecue sauce? This one is killer! And so quick to make.
The Renovation: I used olive oil, apple cider vinegar, Bragg’s liquid aminos instead of soy sauce, and maple syrup instead of molasses. If you are vegan or need to be very strict about sugar, omit the Worcestershire sauce. It, like most store-bought condiments, has all the issues described above. But, it’s used in pretty small quantities here and has such unique flavor that I do use it in a few sauces. I have a reduced-sodium Worcestershire sauce recipe (vegan) in my Twenty Terrific Low-Sodium Condiments cookbook.
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets
Could this be migraine-friendly?
This recipe is tricky, as it’s from my days before I was diagnosed. Here’s how I might renovate this recipe to be migraine-friendly:
- Onion > sub white parts of a bunch of scallions
- Apple cider vinegar > sub 1 tsp white vinegar
- Worcestershire sauce > omit
- Bragg’s / tamari > omit, could try 2 tbsp coconut aminos once you have tested them