Thermomix BBQ Sauce (Homemade)
Homemade BBQ sauce from your Thermomix beats any bottled version hands down, and it's ready in under 10 minutes start to finish. The gentle heating capability of your TM6 or TM5 allows flavors to meld beautifully while the blade keeps everything perfectly smooth. Add ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and spices to your Thermomix, then cook at 90°C speed 3 for 8 minutes while flavors develop. The result is a thick, glossy sauce with complex layers of sweet, tangy, and smoky flavor that clings perfectly. Customize the heat level by adjusting cayenne, or add liquid smoke for extra authentic depth. This sauce keeps refrigerated for three weeks and freezes beautifully for longer storage. Use it on ribs, pulled pork, grilled chicken, or as a dipping sauce for everything.
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Ingredients
- •Tomato paste - 200g
- •Apple cider vinegar - 60ml
- •Brown sugar - 100g
- •Worcestershire sauce - 30ml
- •Yellow mustard - 15g
- •Smoked paprika - 10g
- •Garlic powder - 5g
- •Onion powder - 5g
- •Black pepper - 3g
- •Salt - 3g
- •Water - 120ml
Instructions
- 1
Add all ingredients to Thermomix bowl: tomato paste, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, paprika, garlic powder, onion powder, black pepper, salt, and water.
- 2
Close lid and mix for 10 seconds on speed 4 to combine all ingredients.
- 3
Set temperature to 100°C (212°F). Cook for 15 minutes on speed 2 with measuring cup in lid.
- 4
The sauce will bubble and thicken as it cooks. Check consistency at 15 minutes.
- 5
If too thin, cook for another 2-3 minutes. If too thick, add 30ml more water and mix for 5 seconds on speed 3.
- 6
Transfer to sterilized jars while hot. Let cool before sealing. Store in refrigerator.
Tips & Variations
Pro Tips
- • Taste and adjust seasoning as you go
- • Use room temperature ingredients for best emulsification
- • Let flavors meld by refrigerating 30 minutes before serving
Storage
- • Refrigerator: Up to 1 week in airtight container
- • Freezer: Up to 3 months (thaw overnight)
Variations
Make it spicier with cayenne, tangier with extra lemon, or creamier with more mayo. Customize to your taste!
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