Let’s admit it, not many things say summer like Bar.be.cue !!!! I mean it. The sizzle of the meat as it hits the grill. Corn on the cob dripping with butter, sweet baked beans, creamy potato salad, fresh watermelon….mmmmmmmmmmhmmm…don’t get me started! Just the thought of charcoal gets me excited!!
But, family gathered around the grill for a cook-out can be not only extremely fun, but also extremely stressful for those with food allergies. Actually any family gathering can be stressful if the proper precautions are not taken to ensure the food-allergic child/adult is safe amidst all the festivities.
A particular concern can be bottled barbecue sauce. I’ve learned to make my own, since finding a safe one can be a bit challenging. Before my son’s food allergies, I wouldn’t have thought twice about going to the store and picking up a bottle of my favorite barbecue sauce to slather over those porkchops, or steaks. Or hotdogs. .. or hamburgers… or chicken wings. .. You get the point.
My mouth is starting to water.…let’s just get into the recipe.
Milk-free, Egg-free BBQ Sauce -makes about 1 1/4 cups
- ¾ cup ketchup (I use Annie’s Organic because it’s vegan)
- 2 tbsp. yellow mustard (I use Annie’s Organic-it is not vegan, but is still milk and egg-free)
- ¼ cup brown sugar
- ¼ cup maple syrup
- 2 tbsp. honey
- 1 ½ tbsp. Worcestershire sauce ( I use Annie’s Organic because it’s vegan)
- ¼ tsp. apple cider vinegar
- Pinch of salt and pepper
Here we go….
Combine all ingredients in saucepan and bring to a boil stirring often. Remove from heat. Use when you’re ready. It’s that simple!
Adapted from Taste of Home