Lynchburg Barbecue Sauce Low Sodium
Transform your barbecue game with this rich and tangy Lynchburg Barbecue Sauce—crafted with bold flavor and a low-sodium twist! Featuring no-salt-added tomato sauce, a touch of sweetness from molasses and honey, and smoky depth from liquid smoke and low-sodium Worcestershire sauce, this recipe delivers all the vibrant, smoky-sweet notes you love without piling on the sodium. A dash of Dijon mustard, garlic, and paprika lends layers of complexity, while an optional pinch of cayenne pepper adds just the right spice kick. Ready in just 20 minutes, this versatile sauce is perfect as a marinade, glaze, or dip for grilled favorites. Make this healthier homemade barbecue sauce your go-to for bold flavor without compromise!
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Recipe Information
Ingredients
- 1 cup no-salt-added tomato sauce
- 0.25 cup apple cider vinegar
- 2 tablespoons unsulfured molasses
- 2 tablespoons honey
- 1 tablespoon Worcestershire sauce (low sodium)
- 1 tablespoon Dijon mustard
- 0.5 teaspoon liquid smoke
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon ground cayenne pepper (optional, for heat)
- 0.25 cup water
Instructions
In a medium saucepan, combine the no-salt-added tomato sauce, apple cider vinegar, molasses, honey, and low-sodium Worcestershire sauce. Stir well to mix thoroughly.
Add the Dijon mustard, liquid smoke, paprika, garlic powder, onion powder, ground black pepper, and optional cayenne pepper to the saucepan. Whisk until the spices are evenly incorporated into the liquid mixture.
Pour in the water and stir to thin the sauce slightly. Adjust the water quantity if you prefer a thinner or thicker consistency.
Set the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent sticking or burning.
Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring frequently. This allows the flavors to meld and the sauce to thicken.
Taste the sauce and adjust sweetness (with additional honey) or spice levels (with more cayenne) if desired.
Remove the sauce from heat and let it cool slightly before transferring to a jar or container. Allow it to cool to room temperature before sealing.
Refrigerate for up to 2 weeks and use as a marinade, glaze, or dipping sauce for your favorite grilled or baked dishes.
Nutrition Facts
Calories |
47 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 73 mg | 3% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 9.1 g | ||
| Protein | 0.4 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 151 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
