Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Honey | 1 tbsp (21g) | 64 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup tomato purée
- ½ cup water
- 3 tbsp. honey
- 1 tsp. salt
- 2 tsp. Worcestershire sauce
- 2 ½ tsp. mustard or curry powder
- ½ tsp. black pepper
- 3 cloves garlic, minced
- ¼ cup dry, red wine or sherry
Directions
Combine all ingredients and refrigerate for 6 hours or overnight. This can be made in a food processor or blender.
Pour or spoon contents from the homemade English-style barbecue sauce into a fresh plastic or glass jar or bottle. Reserve this in the freezer or refrigerator.
Use as you would with any barbecue sauce, for basting meat, poultry, or seafood.
Category:British Recipes
Category:English Recipes
Category:European Recipes
Category:Barbecue Recipes
Category:Barbecue sauce Recipes
Category:Garlic Recipes
Category:Herb Recipes
Category:Mustard Recipes
Category:Prepared mustard Recipes
Category:Curry Recipes
Category:Spice Recipes
Category:Black pepper Recipes
Category:World Recipes
Category:Honey Recipes
Category:Tomato purée Recipes
Category:Red wine Recipes
Category:Wine Recipes
Category:Sherry Recipes
Category:Alcohol Recipes
Category:North European Recipes
Category:Condiment Recipes