Today’s four sauces for BBQ foods are a delightful way to add even more flavor to your grilled foods. They are bright & luscious, perfect for accompanying any grilled foods from meats and poultry to vegetables. Two are rich with fresh herbs, there is a compound butter, and one of my favorite BBQ sauces just for you! Enjoy them all summer long!
Grilling is one of the oldest ways to cook. We evolved by cooking over open fire and that process takes on many forms. From competitive BBQ competitions to summer backyard cookouts, we all love grilled foods. But you can enhance them by adding sauces designed to complement the smoky flavors.
With the dog days of summer here, and the 4th of July around the corner, I created these four sauces to enhance all your grilling for the Food Network. I love the freedom they give us and came up with some really fun recipes for you to try!
These sauces cover a wide spectrum of flavors and cuisines. You can use them to discover new ingredients or as an inspiration to create theme dinners around the sauce origins. They are all good with a variety of grilled and roasted foods.
Of course the first grilling sauce you think of is BBQ sauce and I have a fun, slightly different one for you to try. Using soda as an ingredient is very common in southern cuisine, and I like the sweetness it adds to sauces. I combined root beer with bourbon for a nice kick and rounding of flavors. You won’t necessarily taste any of the individual ingredients, but together they make a sensational sweet and tangy tomato-based sauce. If you like a little heat in your BBQ sauce, feel free to add hot sauce, red pepper flakes, Sriracha, etc.
I served this BBQ sauce as a mop sauce and glaze for ribs. It complemented the savory pork beautifully. If you are going to serve it with a different meat or chicken, you may want to cut back on the sweetness and increase the heat.
The second sauce is inspired by the flavors of South America and combines cilantro and fresh chiles for a bright, light sauce that is perfect with your grilled foods as well as a dip for chips or vegetable crudités. It is positively addicting and my friend Karen is encouraging me to bottle it for her to take home to Canada! If you don’t like cilantro, you can use parsley in its place.
This sauce is so good and versatile that I recommend you double the recipe. This way when you keep “testing” it with tortilla chips to see if it is OK, you will still have enough for serving at dinner, LOL.
The third one isn’t really a “sauce” in the traditional sense, but it becomes one when it melts on the hot foods. Compound butters are often used in French cuisine and are a cook’s secret weapon to easily add tremendous flavor. It is common in restaurants to see a pat of seasoned butter placed on top of a juicy steak hot off the stove, melting onto the beef.
These butters can be used with much more than just steak – poultry, seafood, pork, and vegetables are all better with the intense flavors of compound butter! You can use any combination of herbs and seasonings that you like. I often make several at the same time, each a different flavor, roll them into logs and wrap with parchment, label them, wrap in plastic, and then store them in the freezer for future meals. They also make fabulous gifts for family and friends.
I planned this butter to be served with a steak hot off the grill, but one of my friends added some to his grilled vegetables and thought it was almost better that way. It is wonderful when people come over for testing night and give me new ideas on how to serve my recipes!
And the final sauce for today is a green version of harissa, the North African condiment that goes with everything. It has some similarities to chimichurri sauce but with different spices and more heat. It is an uncooked sauce that comes together very quickly with the use of a food processor or blender. You can control the heat by using milder chiles or just cutting back the number you use. Letting it rest overnight should help tame the heat and allow the flavors to blend together. Taste before using and adjust seasonings to suit your preferences.
All of these sauces and the compound butter can be made ahead and stored in the refrigerator. Whip them up a couple days ahead of your barbecue, picnic, or dinner party and that is one less thing you need to worry about on the big day!
As you brush off your grills and get cooking this summer, I hope you will give these four sauces for BBQ foods a try. They turn ordinary meals into something really special!
Did you enjoy these recipes? Let me know in the comments and leave a star rating, I love hearing from you!
Ingredients Needed for the Four Sauces for BBQ Foods:
- BBQ Sauce: root beer, ketchup, lemon juice, lime juice, bourbon,
- Worcestershire sauce, brown sugar, molasses, chipotle powder, ginger,
- Onion powder, garlic powder, salt and pepper, Worcestershire sauce
- Cilantro-Chile Sauce: jalapeno, poblano, cilantro, garlic, shallot,
- Mayonnaise, lime juice and zest, salt and pepper
- Compound Butter: sun-dried tomatoes, chipotle en adobo, onion,
- Cilantro, butter, salt and pepper
- Green Harissa Sauce: spinach, parsley, mint, poblano peppers,
- Jalapeno, garlic, shallot, coriander, cumin, ancho chile powder,
- Lemon juice, olive oil, salt and pepper
PRO Tip:
You can control the heat level of these sauces by using fewer peppers or milder ones. Customize for you and your family’s tastes.
PRO Tip:
Be sure to wash your hands thoroughly when you are finished chopping the chiles and peppers! Do not rub your eyes or nose because the oils are very hot and it will hurt.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Chef’s knife and paring knife
- Citrus reamer
- Citrus zester/grater
- Vegetable peeler
- Medium saucepan
- Food processor or blender
- Mixing bowls
Gluten-Free Tips:
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
**NOTE: The major gluten-free organizations have declared that distilled alcohols are gluten free. But some distillers may use caramel coloring or flavorings which sometimes contain gluten. For some very sensitive people this may cause issues. If you are making this sauce for a very reactive person, or if they have Celiac disease, you can use potato vodka mixed with two teaspoons brown sugar in place of the bourbon called for in the recipe.
Spicy Bourbon-Root Beer BBQ Sauce (Gluten Free)
I have a fun, slightly different one for you to try. Using soda as an ingredient is very common in southern cuisine, and I like the sweetness it adds to sauces. I combined root beer with bourbon for a nice kick and rounding of flavors. You won’t necessarily taste any of the individual ingredients, but together they make a sensational sweet and tangy tomato-based sauce.
Ingredients
- 1 cup (227g) root beer
- 1 cup (235g) ketchup
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp freshly squeezed lime juice (or more lemon juice)
- 1/4 cup (57g) good-quality bourbon** (optional, replace with potato vodka or water if desired; see note)
- 2 tbsp Worcestershire sauce (Lea & Perrins is gluten-free)
- 3 tbsp firmly packed brown sugar (add more if you like a sweeter sauce)
- 1 tbsp molasses (not blackstrap)
- 2 tsp ground chipotle pepper, or to taste
- 1/2-inch chunk of fresh ginger, peeled (leave whole)
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- Kosher or sea salt and freshly ground pepper, as needed
Instructions
- In a heavy-bottomed 3 to 4 quart (2.84 L to 3.79 L) saucepan, measure 1-1/2 cups (341g) water. Dip the handle of a long-handled spoon in the water and mark the depth of the water with a piece of masking tape on the handle. You will use this to measure the sauce as it reduces.
- Empty the water out of the saucepan and wipe dry. Add all of the sauce ingredients except the salt and pepper and bring to a boil over medium heat, stirring often. It will foam up as it comes to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until reduced to about 1-1/2 cups (237 ml), about 15 to 20 minutes. Use the spoon handle you taped to determine when the sauce has reduced to the right level. Discard the piece of ginger. Taste, and add salt and pepper if you think it needs it.
- Remove from the heat and cool about 15 minutes. Transfer to a bowl or jar, cover and refrigerate about 30 minutes. Sauce will last, covered, in the refrigerator up to 2 weeks.
- For a bolder, spicier, and hotter sauce, add a couple more splashes of Worcestershire and some chipotle powder.
Recipe found at www.theheritagecook.com
**NOTE: The major gluten-free organizations have declared that distilled alcohols are gluten free. But some distillers may use caramel coloring or flavorings which sometimes contain gluten. For some very sensitive people this may cause issues. If you are making this sauce for a very reactive person, or if they have Celiac disease, you can use potato vodka mixed with two teaspoons brown sugar in place of the bourbon called for in the recipe.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 52Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 85mgCarbohydrates: 10gFiber: 0gSugar: 7gProtein: 0g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
Zesty Cilantro-Chile Sauce (Gluten-Free)
This sauce is so good and versatile that I recommend you double the recipe. This way when you keep “testing” it to see if it is OK, you will still have enough for serving at dinner, LOL! Letting it rest in the refrigerator helps the flavors blend and become smoother. Let it return to room temperature before serving.
Ingredients
- 1 fresh green jalapeno or serrano chile, stem and seeds discarded, coarsely chopped
- 2 poblano or Anaheim chiles, stems and seeds discarded, chopped
- 1 handful (about 1/2 bunch) fresh cilantro or parsley, rinsed, patted dry, larger stems discarded
- 1 garlic clove, peeled, split in half lengthwise and center core discarded
- 1 shallot, peeled and coarsely chopped
- 1/2 cup (113g) high quality low-fat mayonnaise
- Zest and juice of 1/2 lime
- Kosher salt and freshly ground black pepper, to taste.
Instructions
- Combine the chiles, cilantro, garlic, and shallots in a food processor or blender. Pulse until finely chopped. Add the mayonnaise, lime zest and juice. Blend until smooth and creamy. Turn off the machine, taste and adjust seasonings, adding salt and pepper to taste.
- Refrigerate, covered tightly. Letting it sit overnight will give the ingredients time to blend and become smooth. Return to room temperature before serving.
Recipe found at www.theheritagecook.com
Notes
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 65Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 131mgCarbohydrates: 15gFiber: 2gSugar: 10gProtein: 1g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
Smoky, Spicy Salsa Compound Butter Gluten Free
I recommend making this seasoned butter a day ahead to let the flavors blend and intensify. Taste before using, adjusting seasonings as desired. You can wrap and freeze any leftovers for use with future meals.
Ingredients
- 4 sun-dried tomatoes, packed in oil, drained
- 1 Chipotle en Adobo, chopped or 1 tsp chipotle powder (gluten-free if needed)
- 1 medium (or 1/2 large) onion, peeled and coarsely chopped
- 1/4 cup (a small handful) fresh cilantro leaves or parsley, chopped
- 1 stick (1/2 cup; 113g) butter, at room temperature
- Kosher or sea salt and freshly ground black pepper, to taste
Instructions
- In a food processor, pulse the tomatoes, chipotle, and onions together until finely chopped. Add the cilantro and butter and blend until smooth. Taste and add salt and pepper to your liking. Have some tortilla or potato chips handy to taste the seasoned butter with. If you want more heat, you can add some of the adobo liquid or more chipotle powder, but remember that the flavors will develop during the resting time and become hotter as the sauce sits. You can always add more later.
- Transfer to a bowl, cover, and refrigerate overnight to allow flavors to blend and intensify. When firm you can press and roll it into a cylinder, wrap it in plastic and freeze for longer storage. When you are ready to use it, just bring it down from the freezer about 45 minutes ahead of time and slice into “coins”. Serve on grilled beef, chicken, shrimp, or vegetables.
Recipe found at www.theheritagecook.com
Notes
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 17Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 121mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 0g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
Green Harissa Sauce (Gluten-Free)
This green version of harissa, the North African condiment that goes with everything. It has some similarities to chimichurri sauce but with different spices and more heat. It is an uncooked sauce that comes together very quickly with the use of a food processor or blender. You can control the heat by using milder chiles or cutting back the number you use.
Ingredients
- 1/2 packed cup (handful) baby spinach leaves (stems discarded)
- 1/2 packed cup (handful) Italian flat-leaf parsley leaves (stems discarded)
- 6 fresh mint leaves, plus extra for garnishing
- 3 poblano peppers, stems and seeds discarded, finely chopped
- 2 jalapeño peppers, stems and seeds discarded, finely chopped
- 4 garlic cloves, peeled, cut in half lengthwise, bitter core discarded
- 1 large shallot, peeled and coarsely chopped
- 2 tsp ground coriander
- 2 to 3 tsp ground cumin, to taste
- 1 tsp ground ancho chile powder
- 1 tbsp freshly squeezed lemon juice
- 1/3 cup (67g) extra-virgin olive oil
- Kosher or sea salt and freshly ground pepper, to taste
Instructions
- Fill a medium bowl with cool water and add the spinach leaves. Agitate the water and then set the bowl aside for 15 minutes. This gives any sediment and grit time to settle to the bottom of the bowl. Use your hands with your fingers spread apart to carefully lift the spinach out of the water. Set it on a clean kitchen towel and pat dry or place in a salad spinner to remove water.
- While the spinach is resting in the water, rinse the parsley, drain thoroughly and pat dry with paper towels or place in a salad spinner to remove water.
- In a blender or food processor, place the spinach, herbs, poblanos, jalapenos, garlic, shallots, seasonings, and lemon juice. Pulse until everything is fairly finely chopped. With the motor running, very slowly pour the oil through the opening in the lid and blend until you have a smooth puree. Stop the motor and add a pinch or two of salt and a couple grinds of fresh black pepper. Pulse a few times.
- Taste and adjust seasonings. Keep in mind that the intensity of flavors will continue to develop as the sauce rests, so if you are making this in advance, do not over season at this time. You can adjust seasonings again before serving.
- Transfer to a bowl or jar with a lid and let rest at least 4 hours or overnight. For longer storage, pour a thin layer of olive oil over the top of the puree. This helps preserve the sauce, helping to keep it from turning brown. Store, covered, in the refrigerator up to 1 month, adding a fresh layer of olive oil on top each time you use the harissa.
- Taste and adjust the seasonings before serving.
Recipe found at www.theheritagecook.com
Notes
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 42Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 70mgCarbohydrates: 7gFiber: 3gSugar: 2gProtein: 2g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
If you enjoyed these recipes, be sure to follow me on social media so you never miss one:
Create a New Tradition Today!
This recipe is part of Food Network’s weekly Summer Soiree. See the links below for more inspiration and great recipes!
Feed Me Phoebe: Hot Crab Dip with Jalapenos and Scallions
The Heritage Cook: Four Sauces Designed for Grilled Foods (Gluten-Free) (You are here)
Jeanette’s Healthy Living: Grilled Brined Chicken with Homemade Barbecue Sauce
Dishing with Divya: Baked Vegetable Sacks
Virtually Homemade: Roasted Summer Vegetables with Lemon Tahini Dressing
Weelicious: Heirloom Tomato Salad
Elephants and the Coconut Trees: Peach and Blueberry Baked Fruit Pizza
Devour: Cooking Channel’s Ultimate Labor Day Party Menu
Dishin & Dishes: Grilled Chicken with Board Sauce
Napa Farmhouse 1885: Heirloom Tomatoes and Two Rice Salad
Domesticate Me: 10 Fabulous Summer Recipes for Labor Day
Taste With The Eyes: “End of Summer Rolls” Caprese-Style
FN Dish: Day-Off Desserts for Labor Day
Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. This post was first shared in Aug 2014. The article was updated in 2023.
Katrina
Hmm, weird, but your comments (and the ability for me to leave one) don’t show up on your SRC post for that delicious looking cake. So I thought I’d leave one here. I was just “ragging” on Shelby’s post for pumpkin cookies saying I’m just not ready for fall yet ;), but your cake will pass as acceptable (and because that frosting looks divine!), since the pumpkin isn’t there for pumpkin flavor.
Jane Bonacci
Thank you for being so creative and leaving a comment on this post. I have no idea what is wrong with that post and where the comment section went, but I’m pretty sure it has to do with the hop code. Thanks for letting me know!
It is in the 90’s here and I’m dreaming about cooler weather, so the pumpkin in the cake sounded wonderful, LOL! You should try the frosting – it is amazing, so light and fluffy!! Enjoy it and hugs! xoxo
Jane Bonacci
It is pretty darn good Chris – melting over hot grilled steaks, steamed vegetables, or even pasta! 🙂
Chris
All four look good but the smoky spicy salsa butter sounds to die for.