Makes about 2 cups

Adapted from The Spruce Eats

• ¼ cup unsalted butter

• ¼ cup onion, diced

• 3 stalks of celery, chopped

• 2-3 cloves garlic, minced

• 1 cup water

• 1 teaspoon beef bouillon

• 1 cup ketchup

• ½ cup apple cider vinegar

• 3 tablespoons Worcestershire sauce

• 2 tablespoons spicy mustard

• 2 tablespoons honey

• 1 tablespoon paprika

• 2 teaspoons chili powder

• Salt and pepper, to taste

1. Put a medium saucepan over medium heat and add butter. Once melted, add the onions and celery and cook until the onions become soft and glassy, about 4-5 minutes, stirring occasionally. Add the minced garlic and cook them for only 15-20 seconds, stirring constantly, before adding in the water and beef bouillon. Stir until the bouillon is dissolved.

2. Add the ketchup, apple cider vinegar, Worcestershire sauce, spicy mustard, honey, paprika, chili powder, salt, and pepper, to taste. Mix everything together until well combined.

3. Reduce the heat to low and let the sauce simmer for 15 minutes, stirring occasionally. Remove the sauce from the heat and let it cool for 15 minutes.

4. Whether you’re using a food processor, blender, or emulsifier, blend the sauce until smooth. Set aside until ready to eat.

5. If you’re not using the sauce immediately, refrigerate.

6. Goes great with these recipes: Texas-Style Oven Beef Brisket; BBQ Shredded Chicken Sandwiches; BBQ Pulled Pork Sandwiches with Coleslaw

7. Enjoy!