Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Garlic and stout barbecue sauce served.
Smoky homemade barbecue sauce enriched with dark stout beer

Garlic and stout BBQ sauce

Author: Flavelo
Recipes Sauces and Gravies
The secret to a good BBQ sauce is balance: the bitterness of beer, the sweetness of sugar, the acidity of vinegar and the strength of garlic meet in one pot. The malty notes of dark beer (stout or porter) add depth that cannot be replaced by any flavouring. This is not just a sauce, it is 'liquid gold' for roasts.
🕒 Prep Time 10 mins
🍳 Cook Time 30 mins
⌛ Total Time 40 mins
🍽️ Servings 6 servings
🔥 Calories 50 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Medium saucepan
  • Whisk
  • Sterilised jar

Allergen Information

⚠️ Cereals containing gluten (Barley in stout)
⚠️ Mustard
⚠️ Fish (in Worcestershire sauce)
⚠️ Celery (often in Ketchup)

Instructions

1 ✓

Crush or grate the garlic. Heat the oil and sauté the garlic for 30 seconds.

Tip: It should just smell fragrant; if it browns and burns, it makes the whole sauce bitter.
2 ✓

Sprinkle in the brown sugar and stir until it starts to bubble slightly and melt.

Tip: This quick caramelisation adds deeper flavour than just dissolving it in liquid.
3 ✓

Pour in the beer. Careful, it will foam! Let it boil for 2-3 minutes to let the alcohol evaporate.

Tip: If you don't boil off the alcohol at the start, the sauce may have a raw, boozy aftertaste.
4 ✓

Add the tomato, Worcestershire sauce and all spices (paprika, chilli, mustard, salt).

Tip: Smoked paprika is key: it imitates the taste of wood-fired barbecue.
5 ✓

Turn the heat down to low and simmer gently for 20-25 minutes until thickened and dark red.

Tip: You can check thickness: dip a spoon in and draw your finger down the back. If the line stays, it's ready.

Recipe FAQ

The sauce remained too runny.
Cook longer without a lid. It thickens as water evaporates.
Can I use lager?
Yes, but the flavour will be lighter. Dark beers give a more caramel-like taste.

Ingredients

  • 250 ml Stout (Dark beer)
  • 200 ml Passata or Ketchup
  • 50 g Brown sugar
  • 4 cloves Garlic
  • 1 tsp Smoked paprika
  • 1 tsp Chilli flakes
  • 2 tbsp Worcestershire sauce
  • 1 tsp Mustard powder (or 1 tbsp mustard)
  • 1 tsp Salt
  • 1 tbsp Oil