BBQ Sauce (gluten free, corn free, dairy/casein free, soy free, cane sugar free)
1/2 cup Ketchup (I use my corn-free Ketchup)
3 Tbs. Butter (I have used Earth Balance in the past to make this dairy-free, but it contains corn, so now I use either olive oil, Spectrum Butter Flavored Shortening or Ghee and they all work great).
1 Tbs. Fresh Squeezed Lemon Juice
1 Tbs. Chili Powder
1 tsp. Salt (I use sea salt since iodized salt contains corn in the form of dextrose)
1 tsp. Dry Mustard
1 tsp Paprika
1/2 tsp. Black Pepper
2 Tbs. gluten free Worcestershire Sauce (I use my corn-free Worcestershire Sauce since Lea & Perrins, which is gluten free, contains high fructose corn syrup)
4 Tbs. Distilled Vinegar (I use Bragg’s Organic Apple Cider Vinegar since distilled vinegar is derived from corn)
4 Tbs. Water
3 Tbs. Brown Sugar (I use Agave or Coconut Nectar)
- Combine all ingredients in a small sauce pan and heat over medium-low heat, stirring occasionally, for about 20 minutes (or longer).