The weather has been glorious (never a given in the UK, even in the summer!) – perfect for picnics and barbecues. I think a barbecue needs more than the grill and a few salad sides, it also needs a great sauce! Used to marinate, baste or as a condiment this sauce delivers all the punch and power required. In my mind a barbecue sauce needs to be sweet, salty, sour, tangy, spicy with tons of umami – this sauce certainly has that flavour profile! It also keeps well for a few weeks in the fridge – perfect! So fire up that barbecue and enjoy! Barbecue Sauce (dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian, vegan) 
Makes a small jar ful, multiply as necessary
- 1/2 red onion
- 1 clove garlic, crushed
- 1/2 tbsp olive oil
- 2 tsp brown sugar
- 1 tbsp soy sauce (or use 1 tsp marmite if avoiding soya)
- 3 tbsp tomato ketchup
- 1 tsp English mustard powder (leave out if mustard a problem)
- 1 tsp vegetarian Worcester sauce
- 1 tsp sherry vinegar
- 1 tbsp balsamic vinegar
- Squeeze of lemon juice
- Dried herbs of choice, I used herbs de Provence
- Chilli (optional)
– Sweat off the onion in the oil until soft but not coloured – Add the garlic and continue to cook until fragrant. – Add all the other ingredients and cook for a few minutes. – Taste and adjust as desired. – Store in a sterilised jar in the fridge 
