Recipes / International dishes / Sauces and Dips

American BBQ Marinade Sauce, Made with Monk Fruit Sweetener

Name: American BBQ Marinade Sauce, Made with Monk Fruit Sweetener
Total time: 30 min
Yield: 10 servings
Cuisine: United States
Ingredients: Water 250ml; soy sauce 3 tablespoons; nuoc mau (coconut caramel sauce) 1 tablespoon; liquid smoke 1/2 tablespoon; honey 1.5 tablespoons; yellow mustard 1.5 tablespoons; apple cider vinegar 1 tablespoon; whiskey 2 tablespoons; garlic powder 1 teaspoon; onion juice 1 tablespoon; paprika 2 teaspoons; bird's eye chili powder 1 teaspoon; dried bay leaves 2; oregano 1 teaspoon; chili sauce 2 tablespoons; ketchup 2 tablespoons; kOBE Monk Fruit Blend 1.5 tablespoons; oyster sauce 1 tablespoon; salt 1 teaspoon

International dishesSauces and DipsUnited States10 minutes to prepare, 20 minutes to cook

American BBQ marinade sauce is simpler than most people expect: stir it together and reduce it. The sauce should be thick, balanced between sweet and salty, and full of smoke. Gathering a few imported bottles is the hardest part, and the rest is stirring.

This version stirs the mixture in three stages before the pan comes out, then reduces it over low heat for about 5 minutes until it thickens. The meat is brushed with sauce before grilling and brushed again as it comes close to done.

This batch weighs about 550g, at roughly 65 calories per 100g.

Nutrition (this recipe makes 10 servings)

64.9kcal

1.8gprotein

1.2gfat

5.9gsugar

This recipe is sweetened with honey. Honey is still sugar, so keep the portion sensible.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 10 servings. This batch makes about 400ml of sauce, enough to brush 10 servings of grilled meat.

Ingredients for the batch

Water 250ml
soy sauce 3 tablespoons
nuoc mau (coconut caramel sauce) 1 tablespoon
liquid smoke 1/2 tablespoon
honey 1.5 tablespoons
yellow mustard 1.5 tablespoons
apple cider vinegar 1 tablespoon
whiskey 2 tablespoons
garlic powder 1 teaspoon
onion juice 1 tablespoon
paprika 2 teaspoons
bird's eye chili powder 1 teaspoon
dried bay leaves 2
oregano 1 teaspoon
chili sauce 2 tablespoons
ketchup 2 tablespoons
kOBE Monk Fruit Blend 1.5 tablespoons
oyster sauce 1 tablespoon
salt 1 teaspoon

Method

Put 250ml water, 3 tablespoons soy sauce, 1 tablespoon nuoc mau, 1 tablespoon oyster sauce, 1/2 tablespoon liquid smoke and 1 teaspoon salt in a bowl and stir with a spoon.
Add 1.5 tablespoons kOBE Monk Fruit Blend, 1.5 tablespoons honey, 2 tablespoons ketchup, 2 tablespoons chili sauce, 1.5 tablespoons yellow mustard, 1 tablespoon apple cider vinegar and 2 tablespoons whiskey, and stir again.
Add the last of the seasonings: 1 teaspoon garlic powder, 1 tablespoon onion juice, 2 teaspoons paprika, 1 teaspoon bird's eye chili powder, 2 bay leaves and 1 teaspoon oregano, and stir until everything comes together.
Set a pan over medium heat, pour in the sauce, lower the heat and whisk for about 5 minutes until it thickens, then season to taste and turn off the heat.
Brush the sauce evenly over prepared meat before it goes on the grill, and brush on another coat as the meat comes close to done.

Tips

Leftover sauce keeps in a sealed container in the fridge for 1 month.
Liquid smoke and whiskey are hard to find at Vietnamese markets, so look in import supermarkets or on e-commerce sites.
Without liquid smoke, leave it out and lift the paprika slightly to hold the smoky note, and white cooking wine covers for the whiskey.
Dried oregano sits in the European spice aisle of large supermarkets.
Lift the two bay leaves out once the sauce has cooled, since leaving them in the jar turns it bitter.
Honey in the sauce is still sugar, so 1.5 tablespoons is the right amount.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

↗See Monk Fruit Blend More recipes