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BBQ sauce thickened?

post #1 of 18
Thread Starter 
So the question is how do you get your sauce to be more thick like something you would buy in the store? I have seen several home made sauces but they are more runny when compared to store bought brands. They still taste great but would like to thicken them up a bit. Any tricks?
post #2 of 18
The ones I make you have to cook them on the stove for 45 min to an hour and that really thickens them up.
post #3 of 18
Cook the sauce longer so it can reduce,it will make it thicker. I have also heard of people using cornstarch an water to thicken it.
post #4 of 18
Ditto... you got to simmer it long.... or if you want to go quicker add the cornstarch
post #5 of 18
You can use arrowroot to thicken it up while you're simmering it to more of a syrup or you can use xanthan gum.

Xanthan gum is used in a lot of sauces and salad dressings. It's what makes all of the good stuff like pepper stay suspended. Just like any sauce or dressing, shake the bottle before pourning to release the hold. You should be able to find it in the baking section of your grocery store.

**use minimal amounts! The highest concentration you'd want to use is 0.5% by volume.**
post #6 of 18
I made Jeff's sauce over the weekend and it came out think, just like the store bought brands. Cooking the sauce is the key.
post #7 of 18
Yep, cooking it longer will thicken. You can even smoke it. That is what I do. Adds a little extra flavor and also cooks it at the same time.
post #8 of 18
Honestly i dont know why, but i never thought of that... I love that idea... thanks jbg!
post #9 of 18
post #10 of 18
i make my own sauce i simmer my batches a long time to get em thick
post #11 of 18
More sugar, less vinegar will make it thicker too.
post #12 of 18
Alittle heat does wonders to the sauce.
post #13 of 18
I do the Corn Starch thing in my sauce. It works ok, but the Xanthan Gum that BBQ Addict mentioned sounds like something I'd like to try. Thanks for the info.
post #14 of 18
Thread Starter 
Thanks guys. A lot of good responses. I will be trying Jeffs sauce here next week so I will give it a try.
post #15 of 18
Cook in a crock pot with the lid cracked to let the steam out, it will reduce and thicken without burning.
post #16 of 18


The one i did last weekend was 2 gallons and you could stand a spoon up in it. Kinda of a different sauce , But it came out exactly as i hoped it would
post #17 of 18
I just let mine simmer longer than the recipe states. The more liquid you render off the thicker it will be. Just have to be careful you don't scorch it.
post #18 of 18
Yes let it simmer and use other ingredients like - honey, molasses, etc....

I hope to get my sauce mass produced (in small batches) and sell locally
and maybe through the internet.

Good luck............ PDT_Armataz_01_34.gif

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