Easy 5 Minute Sour Cream and Onion Popcorn Seasoning is easily one of my favorite recipes that I’ve developed over the years. Popcorn has always been one of my favorite snacks, so it just made sense to start experimenting with making my own seasonings. Plain salt and butter is great, don’t get me wrong. It’s a classic for a reason. But there are so many other options and ways to keep things interesting as well. 

Do you ever experiment with making your own seasonings? It is easier than you think, and it keeps things interesting. Popcorn is great by itself, but it can be even better with seasonings to fit any craving. 

This post contains affiliate links

Last year for Christmas, my husband bought me a popcorn maker. We’d been watching old episodes of The Price is Right, and they had an air popper on there quite often. A quick Amazon search revealed it absolutely still exists, and now I needed one. This little machine is what started everything for me. 

That popcorn machine is also one of the most well-used kitchen gadgets that we own. It ranks right up there with my stand mixer, if that tells you anything. I am so glad my husband bought me that machine.

There is also some nostalgia with popcorn, as I remember my aunt making some and we would sit and watch Murder, She Wrote at night before bedtime. Which is why it has always been a favorite snack for me. I also remember that every once in a while, she would find a box of microwave popcorn with a sour cream and onion seasoning packet inside, and I always enjoyed that. But it was a rare thing, making it a treat. 

That childhood treat is what inspired me to make this Easy 5 Minute Sour Cream and Onion Popcorn Seasoning, and continue to experiment with other seasoning mixes for popcorn as well. Keep an eye out in my blog, as there will be more recipes for popcorn seasoning coming in the future. 

Have you tried making this Easy 5 Minute Sour Cream and Onion Popcorn Seasoning? Come on in and let me tell you about it! 

Easy 5 Minute Sour Cream and Onion Popcorn Seasoning Ingredients 

• Powdered Buttermilk, ¼ cup 
• Onion Powder, 2 teaspoons 
• Dried Dill, 2 teaspoons 
• Dried Parsley, 1 teaspoon 
• Garlic Powder, ½ teaspoon 
• Salt, ½ teaspoon 
• Parmesan Cheese, 2 tablespoons, finely grated

Easy 5 Minute Sour Cream and Onion Popcorn Seasoning Directions 

In a mixing bowl, combine all the ingredients together and whisk until well-combined. 

Store in an air-tight container in the refrigerator for up to one month. 

Once you’ve made popcorn, melt butter, add to the popcorn, and then sprinkle with the sour cream and onion seasoning. Shake to combine and mix everything together, and serve. 

Note that if you are using microwave popcorn, you can likely skip the step of melting butter, as it will have some kind of oil coating inside the bag.

There is no set amount to sprinkle on the popcorn. That part is all to taste, and what your preferences say to do. It also depends on the amount of popcorn that you’re making. I make a batch of this seasoning exactly as directed, and it will last me about a month based on the amount of popcorn that I eat, and the amount of seasoning sprinkled on each batch.

You can also drizzle a teaspoon or two of vinegar over the popcorn instead of butter, to mix with the seasoning and allow it to coat the popcorn. This will give it more of a tangy flavor that we usually associate with buttermilk. It all depends on your taste preferences. I’ve done both, and enjoy both.

Easy 5 Minute Sour Cream and Onion Popcorn Seasoning Recipe Notes 

You can follow my affiliate link above to buy powdered buttermilk, or if you choose to look for it in the grocery store, it will most likely be in the baking aisle near condensed milk and sweetened condensed milk. 

If you cannot find buttermilk powder in your grocery store, you can make it yourself! Just like you can baking powder. To make your own buttermilk powder, take ½ cup of powdered milk and add 1 tablespoon of cream of tartar to it. It is that easy! Speaking of cream of tartar, if this isn’t a pantry staple for you, it really should be. I highly recommend having it on hand at all times. It is one of the most underrated prepper staples, in my opinion. 

Once you open powdered buttermilk, remember to refrigerate it. Remember that it is still a dairy product, even after being dehydrated, and it will spoil. Also check the container before buying it. You should be able to squeeze the cardboard or plastic packaging and feel the contents moving. If it feels solid in your hand, it is already spoiled and you will want to pick a different package or container.

You can also change this recipe up to fit your taste preferences. My big recommendation is to taste it and check if the salt level works for you. I sometimes find myself craving more, and will add an extra sprinkle with the seasoning to my popcorn. Other times the amount I used in this mix is perfect. Don’t be afraid to add more if you deem it necessary. 

Easy 5 Minute Sour Cream and Onion Popcorn Seasoning Flavor Profiles

• Powdered Buttermilk – this is a tangy and slightly rich dairy flavor. 
• Onion Powder – concentrated sweet, savory, and slightly pungent flavor of onions. 
• Dried Dill – has an earthy, grassy flavor with notes of anise, licorice, and caraway with a hint of lemon. 
• Dried Parsley – has a mild, earthy, and slightly grassy taste, with a hint of citrus and mint. 
• Garlic Powder – concentrated, pungent, and savory flavor of garlic. But it is milder and sweeter than fresh garlic. 
• Parmesan Cheese – has a nutty, savory, slightly sweet flavor, with buttery undertones and hints of fruit and caramel. 

Why I Love This Recipe 

I love this recipe because it is so easy. I know everything that is going into it, and I already have it all in my pantry. This means that I can easily make it any time I want it without an extra trip to the grocery store. I don’t know about anyone else, but I am always ridiculously excited when I have everything I need to make a recipe at any given time.

It is so much fun to take a basic snack and change up the flavorings that I add to it because it keeps things interesting. Palate fatigue is a thing, so why not continue to experiment and try something new? I will have more popcorn seasonings coming soon, so keep an eye out for those.

It takes a whopping five minutes to make this recipe. It took longer to pop the popcorn than it did to throw this recipe together. Which means that it can be made on-demand. Or you can make it ahead of time, but keep in mind it needs to be refrigerated, and will last roughly a month in an airtight container. I use a small older spice container that I’ve emptied and store it in there. I do not make large batches, only the exact recipe I’ve noted here. If I make more, it may end up going to waste, and there is no point in that.

My husband loves this as a flavoring on popcorn as well, which always makes me happy. He said the first time that the more he ate it, the more he liked it. Now he asks me on his own if we have any made in the refrigerator, or if I can make a new batch. It never lasts long in our household.

This recipe is fun for me, and I firmly believe that all food should be fun to both make and eat. Otherwise, what is the point? Have fun with it, and enjoy it. Don’t be afraid to play around with things and try something new. You never know when an experiment will be genius.

Discussion 

Have you tried making this Easy 5 Minute Sour Cream and Onion Popcorn Seasoning yourself? Did you make any changes to it? Let me know your thoughts in the comments! I would love to hear about your experience with this recipe.

Amazon Notice 

The Cooking Wife is a participant 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, at no added cost to you.

Super Easy Lemon Pepper Seasoning Blend is the latest condiment to be perfected in my household. Both my husband and I have been wanting to develop this one for a while, and we finally did it! 

We were both really excited about this one, because we use a lot of lemons in our household, and this spice blend was a natural fit for us. It is simple to make, stores well, and even makes an excellent holiday gift for those who can be hard to shop for. 

This post contains affiliate links

Have you tried making this Super Easy Lemon Pepper Seasoning Blend yet? Come on in and let me tell you about it! 

Super Easy Lemon Pepper Seasoning Blend Ingredients 

Lemon Peel, dried, ¼ cup 

Black Pepper, 1 ½ teaspoon 

Salt, 1 tablespoon 

Thyme, dried, ½ teaspoon 

Garlic, minced, ½ tablespoon 

Onion, minced, ½ tablespoon 

Super Easy Lemon Pepper Seasoning Blend Directions 

Measure out all of the above ingredients and mix together. Store in an airtight container like this until you are ready to use. This blend should be stored easily for at least one year, if not longer. 

When you are ready to use, measure out the desired amount and use a spice grinder to blend it up and then add to your favorite recipes! 

Recipe Notes 

You can use garlic and onion powder if that is what you have. I like to use minced, because it retains more flavor until you grind it into a powder yourself. 

Once you grind the lemon peels, they have such a nice, bright, citrus flavor that is a perfect way to highlight any dish you’re making. 

I love to use it on chicken, especially fried chicken. Mix this blend with some flour to season it, dredge and then fry. My husband frequently requests this one, and it makes a great late night snack with chicken tenders. 

I have also started tossing this and some olive oil on asparagus before roasting it in the oven. Which is a perfect and simple way to dress up this vegetable side dish. 

Why I Love This Recipe 

I especially love this recipe because it is easy to control the salt in it, and can be adjusted as necessary. That is one of my biggest complaints about commercially made spice blends, is that they can be a salt bomb, and it can ruin a dish. With this, you can make it to fit your taste. 

I also really appreciate the fact there are no additives in this recipe, as there are in commercially made spice blends. Oftentimes it is impossible to read the label and actually know what is in it. They all basically say, salt, something I can’t pronounce, and other natural flavors. Which doesn’t tell you anything. With this recipe, you are in complete control of what you’re making and what is going into your food. 

Being able to make spice blends from my pantry ingredients makes both the prepper and homemaker in me very happy, because I’m able to create something amazing without breaking the bank. Commercially made spice blends are expensive, especially when you can do it yourself. I call it an overpriced convenience, and not a good use of my money. 

Homemade spice blends also make a really great gift during the holidays. We all have that person who is impossible to shop for on our list. Why not make something homemade instead of stressing about a store-bought gift they may or may not like? All it takes is a glass jar, a nice label, a few minutes to mix everything, and you’re all set. I always think of things like this around father’s day as well, for those dads who love to grill. 

It is Vegan! 

This recipe is completely vegan and gluten-free. It is totally vegan as it is, and you certainly don’t have to use it on meat or seafood. It is just as delicious in vegan dishes as it is in meat recipes. 

Discussion 

Have you tried making this Super Easy Lemon Pepper Seasoning Blend yourself yet? Did you add, subtract, or substitute anything in it? Are you a fan? Let me know your thoughts in the comments! 

Amazon Notice 

The Cooking Wife is a participant 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, at no added cost to you.

Deliciously Easy Barbecue Dry Rub is my latest recipe. My favorite person called me and asked me for a dry rub recipe because he was going to smoke a pork shoulder and needed my help. That was what prompted me to create this recipe. 

My husband tried it with me and loved it. Needless to say, we’re making a pork recipe this week as well. It is so simple and delicious, and really perfect for pork because of the sweetness in it. 

This post contains affiliate links

When talking to my favorite person and he asked me for this recipe, I went looking through my blog to see what I had. Yes, I read my own blog to find my recipes. I should write them down, but I often use my blog for that purpose just as much as anyone else. I knew I wanted to create something relatively sweet, with fennel and celery seed in it. I must admit that I absolutely love the addition of the cloves when using this with pork. 

Have you tried this Deliciously Easy Barbecue Dry Rub? Come on in and let me tell you about it! 

Deliciously Easy Barbecue Dry Rub Ingredients 

Salt, 1 tablespoon 

Pepper, 1 tablespoon 

Paprika, 1 tablespoon 

Ancho Chili Powder, 1 tablespoon 

Brown Sugar, 1 tablespoon make your own with this recipe 

Minced Garlic, 1 teaspoon 

Minced Onion, 1 teaspoon 

Mustard Powder, ½ teaspoon 

Fennel Seed, ½ teaspoon 

Celery Seed, ½ teaspoon 

Whole Cloves, ½ teaspoon 

Cinnamon, ¼ teaspoon 

Deliciously Easy Barbecue Dry Rub Directions 

Measure out all of the ingredients and put them into a spice grinder. Grind it until they are all ground into a fine powder. Whisk it to make sure it is well-combined. 

Store in an airtight jar like this until you are ready to use. Always store spices in a cool dark place.

Use it on anything that you want. 

Recipe Notes 

I made this recipe to be a bit on the sweeter side because it was specifically requested for a pork shoulder. But you can easily change it up to fit your own taste preferences. 

If you want it to be less sweet, leave out the cinnamon and cloves. You can substitute cayenne pepper in place of paprika for some added heat. 

That is the beauty of making your own spice blends! It can be customized to fit your taste preferences, or even dietary needs, like leaving out the salt, for example. Take this recipe and use it as a base. Add, subtract, and substitute as you choose to fit your own preferences. 

Why I Love This Recipe 

I absolutely love making my own custom spice blends instead of buying a commercially made mix at the grocery store. I know what is in mine, and I can control the ingredients. Too many times commercially made blends are salt-heavy and don’t actually tell you everything that is in it. This way, it comes out exactly how I want it. 

It is also cheaper to make my own blends. Why pay someone else to mix ingredients I already have in the pantry? This saves me money, making the homemaker in me very happy! 

It is also really easy to make. All you need is the spices and a spice grinder. That’s it. It only takes a few minutes to make something delicious. 

It is Vegan! 

This recipe is vegan as it is. I created and customized this specific blend for the purpose of smoking a pork product. But that doesn’t mean it can’t be used on vegan dishes. I would totally use it on cauliflower steaks, for example. I can see it being delicious in vegan dishes just as well as meat dishes. 

Discussion 

Have you tried making this Deliciously Easy Barbecue Dry Rub? Did you make any changes or substitutions? Are you a fan? Let me know your thoughts in the comments! 

Amazon Notice 

The Cooking Wife is a participant 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, at no added cost to you.

Deliciously Easy Homemade Ketchup is the latest condiment that I’ve started making from scratch at home instead of buying it in the grocery store. 

What I love about this is it is easy to make. But besides being easy to make, it is totally customizable and you can make it spicy or give it multiple different flavor profiles. Once you make your own ketchup, you’ll never want to buy it from the store again. 

This post contains affiliate links

What is ketchup? It is the all-American condiment that we think of when it comes to any sauce. At its core, it is a seasoned and pureed tomato sauce with a thick consistency, making it perfect for using on top of burgers, hot dogs, and any kind of sandwich. Or for dunking fries into as well. 

Have you tried making this Deliciously Easy Homemade Ketchup? Come on in and let me tell you about it! 

Deliciously Easy Homemade Ketchup Ingredients 

Olive Oil, 1 tablespoon 

Onion, 1 medium, chopped 

Garlic, 3 cloves, minced 

Canned Tomatoes, 28 ounces, with juices or you can use fresh chopped tomatoes 

Brown Sugar, ⅓ cup make your own with this recipe 

Apple Cider Vinegar, ⅓ cup 

Tomato Paste, 3 tablespoons 

Worcestershire Sauce, 2 tablespoons 

Ancho Chili Powder, ¾ teaspoon you can use regular chili powder as well 

Paprika, 1 teaspoon 

Ground Mustard, ½ teaspoon 

Ground Cloves, ¼ teaspoon 

Allspice, ¼ teaspoon 

Black Pepper, ¼ teaspoon 

Salt, ½ teaspoon 

Deliciously Easy Homemade Ketchup Directions 

Add the olive oil to a medium sized pan and heat over medium-high heat. 

Add in the onions and saute them until they start to turn brown and are caramelizing. 

Add in the garlic and cook for another 1-2 minutes, and you’ll start to really smell the garlic. 

Add in the apple cider vinegar, tomatoes, tomato paste, brown sugar, and worcestershire sauce. If you are using fresh tomatoes, you’ll want about 2 ½ pounds of them. 

Next, add in all the dry ingredients. The brown sugar, ancho chili powder, paprika, ground mustard, cloves, allspice, salt, and pepper. Stir as it comes to a boil. 

Once it comes to a boil, reduce the heat to low and simmer for 45-60 minutes. This will give the flavors a chance to really develop and meld together nicely. I like to go a full hour myself, to get it to a thicker consistency and let it reduce enough. 

Puree the mixture with an immersion blender, or a food processor and do so in batches if necessary, until you have a consistent and smooth puree. 

Using a strainer, strain the ketchup through to give it a much smoother texture that is consistent and discard any solid pieces that were missed with the blender or food processor. 

Store in an airtight container like this in the refrigerator and use as needed. 

Recipe Notes 

Straining 

Store bought ketchup is very smooth, and what most people are accustomed to. You don’t have to strain it if you don’t want it. It can be enjoyed as-is with a chunkier texture to it. But if your ketchup is too grainy for your liking, put it through the strainer again. 

You will never get it to the same consistency as a commercially made ketchup, but I think that is the beauty of the recipe. It isn’t overly processed, and clearly homemade. I also love seeing this in a restaurant, where it is not only delicious, but obvious that the chef made it instead of buying it. 

Thickness 

If your ketchup is too thick, you can thin it out easily with a small amount of water. It will help flow more easily if you’re putting it into a squeeze bottle. If you’re storing and using it in a jar, you won’t need to worry about this. 

Tomatoes 

I have made this Deliciously Easy Homemade Ketchup with both fresh tomatoes and canned tomatoes. Both work just fine. It is just harder to find tomatoes in the winter months, and that is when I use canned ones. I enjoy both, and honestly don’t have a preference. 

Fresh tomatoes are amazing when you can pick them out of your garden. Cherry tomatoes, San Marzano, and heirloom tomatoes are perfect for this recipe. 

Make It Spicy 

One of the best things about making Deliciously Easy Homemade Ketchup yourself is that you can totally change up the flavor profile once you have the basics down. I do the same thing with my homemade mustard. Learn this recipe, then start tweaking it to fit your own preferences. 

Add in some red pepper flakes and cayenne pepper for a little extra heat. Not hot enough? Here are some other suggestions. 

Jalapeño Ketchup 

Follow this recipe, but add in diced jalapeño peppers with the onions and saute them in the pan at the same time, before adding the garlic. 

Habanero Ketchup 

Habaneros are my favorite spicy pepper, because it has such a fruity floral heat to it. They are hotter than a jalapeño, so be aware of that when trying them out in this recipe. 

Ghost Pepper Ketchup 

Ghost peppers are one of the hottest peppers out there, so if you want a good ketchup that is going to burn your face off, then this is the one to make! This will bring your spicy ketchup to a whole new level with the heat of a ghost pepper. 

Gochujang Ketchup 

Gochujang is a spicy fermented Korean chili paste that will add an incredible depth of flavor and spice to your ketchup. Use this in place of the tomato paste in my original recipe. 

Sriracha Ketchup 

Sriracha is a hot chili sauce that originated in Thailand and is often used in both Thai and Vietnamese foods. Use this in place of or in addition to the tomato paste in this recipe. 

But do note that Sriracha has a thinner consistency than tomato paste, and it may need to be reduced a bit longer to achieve the desired consistency that you want. I would use it in addition to the tomato paste, and simply reduce it a few minutes longer. 

Make It Vegan 

Making this recipe vegan is incredibly easy! All you need to do is substitute the Worcestershire sauce for the vegan version. That’s it! Just one single substitution to make this a completely vegan recipe that everyone can enjoy. 

Why is it not vegan already? Because Worcestershire sauce has fermented anchovies in it, which is a fish. Therefore anything that uses Worcestershire sauce is not vegan. 

My best friend is vegan, and the sauce I linked to above is the vegan version that he recommends and uses. The first time I wrote a recipe where I wanted to talk about the substitution, I literally made him go to the refrigerator and take a picture for me. He still laughs about that one. 

Storage 

Once the ketchup is cooled, strained, and ready to be put away, store it in a sealed container or bottle, for 3-4 weeks, or even longer. 

You can also freeze the ketchup in freezer bags or containers for future use, and it will last about 6 months in the freezer. 

You can also put it in a water bath for 15 minutes, can it, and then store it. You don’t need to pressure it because the tomatoes have enough acid (should have a pH of 3.5 or lower for home preserving) in them to preserve the ketchup through a water bath alone. 

Why I Love This Recipe 

I absolutely love making my own homemade sauces and condiments. It is so often much easier than we think it will be. Why buy something when I can spend 30-60 minutes making it myself? Once you know how to make it, there is no reason to waste the money on a commercially made product ever again. 

Since I started making homemade mustard a few months ago, I thought making ketchup was the next natural step. 

It is so easy to do, and my favorite part is I know exactly what is in my food. No high fructose corn syrup or other things that I cannot pronounce that are in commercially made ketchup. 

Knowing how to make this myself means I can literally make it anytime I want, because I have all of the ingredients in my pantry. This saves me a trip to the store and money as well. That makes both the homemaker and the prepper in me very happy. Because it is a skill that is not only useful, but it builds confidence and reduces my dependency on the grocery store. 

It is also so easy to customize the recipe to fit any taste preferences. If I’m craving spice, I’ll add in some peppers and then slather it on a burger. Or I can make the basic recipe to have on hand all the time. I can make a vegan version for when my bestie comes over for dinner. 

Discussion 

Have you tried making this Deliciously Easy Homemade Ketchup? Did you make any changes or substitutions? Are you a fan? Let me know your thoughts in the comments! 

Amazon Notice 

The Cooking Wife is a participant 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, at no added cost to you.

Easy Delicious Homemade Seasoned Salt is my new favorite recipe. I know, I say that often, but I also really enjoy creating homemade spice blends in my kitchen. 

Seasoned salt is typically a blend of salt, pepper, and a few other herbs and spices. I’ve never been a fan of the store bought kinds, and so I found this to be a really fun challenge to create a blend that I did enjoy. Seasoned salt can be used on anything you want. There is no limit to what you can do with it! 

This post contains affiliate links

Have you tried making this Easy Delicious Homemade Seasoned Salt yet? Come on in and let me tell you about it! 

Easy Delicious Homemade Seasoned Salt Ingredients 

Salt, ¼ cup 

Black Pepper, 1 teaspoon 

Brown Sugar, 2 teaspoons, make your own with this recipe if you run out 

Sugar, 2 teaspoons 

Minced Garlic, 1 teaspoon 

Minced Onion, 1 teaspoon 

Paprika, 1 teaspoon 

Ancho Chili Powder, 1 teaspoon 

Turmeric, ¼ teaspoon 

Fennel, ¼ teaspoon 

Celery Seed, ⅛ teaspoon 

Easy Delicious Homemade Seasoned Salt Directions 

Using a spice grinder, measure out the minced onions, garlic, celery seed, and fennel. Grind until it has a powder consistency. You can use garlic and onion powder if that’s what you have. I just prefer the taste of fresh ground spices whenever possible.  

In a mixing bowl, whisk all of the ingredients together until well combined. Transfer to an airtight container like this and store in a cool dry place. 

Recipe Notes 

My preference whenever I’m making homemade spice blends is to use whole spices instead of pre-ground spices. Because the flavor is so much more concentrated when you grind them yourself. But you can certainly use whichever one that you have on hand. 

This recipe can be tweaked in any way you want to fit your own personal preferences. If you want it spicier, add in some cayenne pepper or grind red pepper flakes. Spice blends that you make at home mean you control exactly what is going into it instead of letting someone else do it for you. 

Why I Love This Recipe 

You can totally customize this recipe to fit your taste. I looked at several recipes for inspiration before I started developing this one, and they all called for a lot more pepper than I put in mine. But it totally blew out my palate and that was all I tasted. So I changed it until I was happy. There is no reason that you can’t do the same thing! 

One of my biggest pet peeves is reading a product label of a commercially made spice blend, and not having any idea what is actually in it. They all say something along the lines of “salt and other spices.” Which doesn’t tell me anything. I like knowing what is in my food, and being able to control what I’m eating. This is also essential if you have any kind of food allergies as well. 

Whenever I develop a brand new recipe like this, it makes both the prepper and the homemaker in me very happy. I love learning new skills because it boosts my confidence. Making things from scratch cuts down on both cost and eating prepackaged or commercially made foods, and knowing what is in my food, that fits my specific taste preferences. I think it is all a win-win! 

Making spice blends is not only cheaper than buying a commercially made product, it means that when I run out, I don’t have to run to the grocery store because I can make more myself. Nothing is worse than running out of something mid-recipe and not being able to fix the problem by making more myself. 

This recipe is completely vegan. I used it on some steaks last night, but that doesn’t mean it has to be used on meat. It is perfect for seasoning anything. I’m going to give it a try the next time I make cauliflower. 

Discussion 

Have you tried making this Easy Delicious Homemade Seasoned Salt yourself yet? Did you make any changes to fit your taste preferences? Are you a fan? Let me know your thoughts in the comments! 

Amazon Notice 

The Cooking Wife is a participant 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, at no added cost to you.

Easy 3 Ingredient Homemade Mustard is the latest condiment that I’ve made from scratch. After doing so, I am simply blown away by how easy it is, and I will honestly never buy it from the grocery store again. It really is just that easy! I have no clue why everyone doesn’t make it themselves now. 

My favorite part about this recipe is that once you learn the basics and how to make it, you can start experimenting and changing it up! That opens up a whole world of possibilities and flavor combinations. 

This post contains affiliate links

Have you tried making this Easy 3 Ingredient Homemade Mustard? Come on in and let me tell you about it! 

About Mustard 

Mustard, especially yellow mustard, is something we all remember as kids. It has always been a staple condiment for so many things from burgers and hotdogs to potato salad and so much more. My sister in-law puts mustard on her grilled cheese sandwiches. What is your favorite way to enjoy classic yellow mustard? 

Mustard has been described as pungent, spicy, hot, or even sharp. It is fairly similar to the flavor profiles of horseradish or wasabi. 

There are three different types of mustard seeds, yellow, brown, and black. You can make mustard from whole mustard seeds just as easily as you can ground powdered mustard. It just results in the texture being grainy instead of smooth. I use brown mustard seeds to make cranberry mustard every year during the holidays. 

The most basic mustard recipes start with mustard and a liquid. Simple, right? It is. 

Yellow mustard seeds are the most widely available and most popular of the mustard seeds. 

Brown mustard seeds are more pungent and amazing for grainy mustard blends. 

Black mustard seeds are a little bit harder to find. They are popular in Asian and Middle Eastern cooking, and more pungent and stronger in flavor than yellow or brown mustard seeds. 

I like buying whole mustard seeds as often as possible, because whole spices last much longer in the pantry than pre-ground versions. Why not start with the best possible ingredients? It is easy to grind mustard seeds into powder. 

Easy 3 Ingredient Homemade Mustard Ingredients 

Mustard Powder, ¾ cup 

White Vinegar, ½ cup 

Water, 1 cup 

Optional Additions 

Turmeric, 1 teaspoon 

Garlic Powder, 1 teaspoon 

Salt, ½ teaspoon 

Cayenne Pepper, ¼ teaspoon 

Paprika, ¼ – ½ teaspoon 

Easy 3 Ingredient Homemade Mustard Directions 

In a mixing bowl, combine all of the ingredients together and whisk until it is smooth and there are no lumps. 

Pour the mixture into a sauce pan and bring to a quick boil. Reduce the heat and simmer gently on a low heat, until you reach your desired thickness and consistency. 

This can take anywhere from 10-30 minutes, which is dependent on the size of your pan and how high you simmer it. A wider pan and higher heat will take less time. If you are brand new to this, I recommend going for a very low heat, like 1-2 and stirring often, so you can really pay attention to the consistency. 

Remove from the heat and allow it to cool. Store in an airtight container in the refrigerator. This Easy 3 Ingredient Homemade Mustard will continue to thicken as it cools. 

It should be stored in the refrigerator for 1-2 months without issues. Just make sure to refrigerate it promptly once it is cooled completely. 

Recipe Notes 

From my own personal experience, I’ve noticed that I want to end cooking with a still semi-runny or thin consistency, because the mustard will continue to thicken as it cools. Cooking it to exactly where I wanted it produced a very thick paste because of this. If you’re new to making Easy 3 Ingredient Homemade Mustard, it may take some trial, error, and patience. But that is part of the fun! 

I love the fact that you really only need three ingredients, which are pantry staples. But you can certainly add and change things up. My favorite so far has been to add turmeric and garlic powder to my recipe. 

Adding in cayenne or paprika will give you a little heat, or change it up and go with smoked paprika for an added depth of flavor. 

The texture of this mustard is noticeably grainer than what we typically buy from the grocery store. That is because it isn’t overly processed or strained. You can certainly put it through a fine mesh strainer if you would like. I tried it and really didn’t notice much difference, and so I haven’t done it again. But I only passed it through once. It may take a couple of times to get that smooth texture. But I also prefer the slightly grainy texture, because that shows it is homemade and gives it character. 

Thickening Your Easy 3 Ingredient Homemade Mustard 

I’ve seen some recipes that call for flour to thicken the mustard. It isn’t necessary, and I do not recommend it. This mustard will thicken just fine with some simple time and patience. That’s it. 

Thickening time has to do with heat, as I noted earlier. The wider the pan or pot used and higher heat used, the faster it will go. I used a small sauce pot and went on a really low heat, and it took quite a bit of time. But that is what I wanted the first couple of times, because I wanted to see it and really pay attention and control how quickly it reduced. 

I also noticed that when I turned the heat up, the mustard would bubble and splatter the same way that spaghetti sauce does when the heat is too high. Which is another reason I recommend reducing it on a low heat. 

Experimenting 

Once you know how to make this basic recipe, you can start tweaking and playing with it. That opens up a whole world of possibilities and flavor combinations. Which can be a lot of fun to play with. 

Instead of water, try substituting it for wine or a light beer. There are many options for flavorful liquids, such as fruit juices, alcohol, and more, that will achieve the same results with different flavors. 

For vinegar, you can also use apple cider vinegar, or any other flavor of vinegar. There are a ton of options for flavored vinegars, so give it a try and change it up a bit!

Turmeric adds color and makes the mustard a much more vibrant yellow color, but you can add whatever spices that you want to it, to make it basic, spicy, or whatever you want. My favorite so far has been the combination of garlic powder and turmeric, but I plan on my next batch having paprika in it, and then I’ll try adding heat. You can certainly try adding a hotter chili powder, like habanero powder or ghost pepper powder. 

Why I Love This Recipe 

I’ve written about a ton of other options and ways to change up this recipe, but at the end of the day, it is a mere three ingredients, a little mixing, and then simply reducing it to thicken on the stove. It really can’t get much easier than that! I love limited ingredient recipes. 

Anybody of any skill level can make this mustard recipe! Even if you don’t think you can, trust me when I say, you absolutely can. Give it a try! Be patient as it reduces, but seriously, give it a try. This is one of those recipes that absolutely anyone can make, and should be making instead of buying it at the store. Right now I am kind of mad at myself for not trying this much sooner. It really is just that easy. 

I also love that everything needed for this recipe is already in my pantry, so I can make it whenever I want to, without an extra trip to the grocery store. Because I always have the ingredients necessary to make this Easy 3 Ingredient Homemade Mustard, it saves me money because I’m not buying a commercially made product from the grocery store. 

Making things from scratch and knowing exactly what is in the food I am eating makes both the homemaker and prepper in me very happy. 

It is Vegan!

This Easy 3 Ingredient Homemade Mustard is completely vegan! Our best friend is vegan, and I often find myself checking ingredients and looking to see if it is vegan, or what substitutions can be made to make it so. My husband also notes this and comments on it.

Discussion 

Have you tried making this Easy 3 Ingredient Homemade Mustard yourself yet? Did you make any changes to the recipe? Are you a fan? Let me know your thoughts in the comments! 

Amazon Notice 

The Cooking Wife is a participant 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, at no added cost to you.

Easy Apple Jalapeño Barbecue Sauce is my new favorite condiment. This one is the perfect blend of sweet and spicy, with just enough kick to wake you up, but not so hot that it burns your face off. 

I just finished making a Jalapeño Cheddar Cheese Bread, and had some extra jalapeños that needed to be used up, and this was such a fun way to use them. It is really simple to make, and is the perfect addition to any meal. Use it for grilling, dipping, whatever you want! You can’t go wrong when it comes to making your own amazing barbecue sauce. 

This post contains affiliate links

Have you tried making this Easy Apple Jalapeño Barbecue Sauce? Come on in and let me tell you about it! 

Easy Apple Jalapeño Barbecue Sauce Ingredients 

Jalapeño, 2, finely diced with the seeds removed from one

Shallot, 1, finely diced 

Garlic cloves, 3-4, depending on the size, smashed 

Ketchup, 1 ½ cups 

Apple Juice, 1 cup 

Apple Cider Vinegar, ⅓ cup 

Brown Sugar, ¼ cup make your own with this recipe 

Molasses, 2 tablespoons 

Salt and Pepper, to taste 

Garlic Powder, 1 tablespoon 

Onion Powder, 1 tablespoon 

Celery Seed, 1 teaspoon 

Coriander, 1 teaspoon 

Ancho Chili Powder, ½ teaspoon 

Olive Oil, 1 tablespoon 

Easy Apple Jalapeño Barbecue Sauce Directions 

Start with dicing up the jalapeño, shallot, and smashing the garlic. For this, I removed the seeds of 1 jalapeño and kept the other one. This provided a slightly spicy, but still very mild sauce. You can certainly customize this to fit your taste by removing all the seeds or leaving them all in. It is totally up to you. 

For the garlic, be careful if you choose to mince or dice it. Because the smaller the pieces are, the more likely it is to burn in the pan. I like to take my knife, turn it sideways, and smash the garlic that way, tapping the knife gently with the palm of my hand. That leaves it whole, so it won’t burn, but still allows the natural oils and flavor to come out into the sauce. 

In a mixing bowl, measure out all of the liquid ingredients. The liquid ingredients would be ketchup, apple juice, apple cider vinegar, and molasses. 

In a second mixing bowl, measure out the dry spices. I like to have all the prep work done and ready before starting the sauce because I can’t forget any ingredients that way. 

Add the olive oil into the frying pan and turn the heat to medium-high. Once the oil is heated up, add in the jalapeño, shallots, and garlic. Saute them until they start to char a bit on the edges and look brown. 

You will want to open a window as you’re cooking the jalapeños because the smell can be overpowering and hurt your nose and throat. Remember these are spicy peppers, so try not to breathe too much in at this point. 

Now it is time to add in the liquids. They should start bubbling pretty quickly. You’ll want to turn the heat down to medium-low at this point and stir everything together. 

Next add in the dried spices and stir until they are well-combined. 

Let the sauce simmer over a medium-low heat for 25-30 minutes until it has reduced to the consistency you like, stirring occasionally. 

Once it has reduced and you’re happy with it, remove it from the heat and let it cool down for a few minutes. Normally I’m prepping dinner as I’m making my sauces, so I don’t time it. I just sort of set it off to the side and forget about it until I have a free minute to finish it. 

At this point you’ll need a mixing bowl, a strainer, and a spatula. 

Place the strainer over the mixing bowl and pour the sauce into the strainer. Use the spatula to push the sauce through the strainer, with the sauce going into the mixing bowl and leaving just the solids in the strainer. 

Be patient with this part, as you’ll need to keep pushing and mixing the solids to get all of the liquids out and into the mixing bowl. I give mine anywhere from 5-10 minutes when I make any type of sauce. Making sauce is always an exercise in patience when you reach this step, but that is what gives you the perfect saucy texture and consistency. Nobody wants a lumpy sauce! 

Once you are done, transfer the sauce into an airtight container to store in the refrigerator. These are my favorites. This Easy Apple Jalapeño Barbecue Sauce can be stored for up to 2 weeks in the refrigerator. 

I like to let mine chill in the refrigerator overnight before using it, but you can certainly use it immediately. It is completely up to you. 

Recipe Notes 

One of my favorite things about this Easy Apple Jalapeño Barbecue Sauce or any sauce recipe I make is that it can easily be customized to fit your taste preferences. Want extra spicy? Add in another jalapeño. Want it mild? Leave out all the ribs and seeds. 

You can also add in some more ancho chili powder, or cayenne pepper to give it some extra spice. 

You can also customize the apple juice that you use. I haven’t tried this,  but I’ve seen plenty of apple juice blends with another fruit in it, and you can certainly use one of those for an added depth of flavor or to simply change it up a little bit when you make this sauce.

The possibilities for customization can be really fun! 

Why I Love This Recipe 

This is such an incredibly simple recipe to make yourself. I am a huge fan of making my own sauces and spice blends, because I know exactly what is going into it, and I can control the flavor and salt levels. Plus it is often cheaper than buying a commercially made sauce. Which makes the homemaker in me very happy. 

This recipe may seem daunting, but just focus on prepping everything first by dicing the veggies and measuring everything out and you’ll do just fine. That’s all it takes. 

It Is Vegan! 

This recipe is naturally vegan, so you don’t have to make any substitutions or changes to serve it to your vegan friends, or to fit into your own vegan diet. Our best friend is vegan, and I must admit that I’m always excited about recipes that I can share with him that fit into his lifestyle. His favorite so far has been my blueberry barbecue sauce that he made for his last birthday party. 

My husband, Nathan, always notices when a recipe is vegan, or will ask about substitutions for our friend and how to change it if necessary. We both pay so much more attention to that because of our bestie.

Discussion 

Have you tried making this delicious Easy Apple Jalapeño Barbecue Sauce yourself yet? Are you a fan? Did you make any substitutions? Let me know your thoughts in the comments! 

Amazon Notice 

The Cooking Wife is a participant 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, at no added cost to you.

Amazingly Easy Root Beer Barbecue Sauce is the latest condiment recipe I’ve fallen in love with. It is amazing on anything grilled, or even as a great dipping sauce. 

My husband and I were watching a competition cooking show recently, and one of the competitors had to incorporate root beer into a recipe and use it. They made a quick and simple root beer barbecue sauce. Nathan asked me if I wanted to try this out, and of course I did. Because I love a great sauce, and so the Amazingly Easy Root Beer Barbecue Sauce was born! 

This post contains affiliate links

Have you tried this Amazingly Easy Root Beer Barbecue Sauce yet? Come on in and let me tell you about it! 

Amazingly Easy Root Beer Barbecue Sauce Ingredients 

Olive Oil, 1 tablespoon 

Onion, ½ of a medium one, diced 

Garlic, 4 cloves, roughly smashed 

Ketchup, 1 cup 

Root Beer, 1 cup 

Worcestershire Sauce, ¼ cup 

Lemon, 1 medium, juiced 

Orange juice, ¼ cup 

Apple Cider Vinegar, ¼ cup 

Honey, ¼ cup 

Brown Sugar, ½ cup make your own with this recipe 

Ginger, ⅓ teaspoon, ground

Paprika, 1 teaspoon 

Ancho Chili Powder, 1 teaspoon 

Salt and pepper, to taste 

Amazingly Easy Root Beer Barbecue Sauce Directions 

Start by dicing up the onions and smashing the garlic. Be careful how fine you chop your garlic, as the smaller it is, the more likely it is to burn, and nobody wants burnt garlic. I like to turn my knife sideways and use the palm of my hand to tap on the knife and use that to smash the garlic and I’m good to go. A rough smash to bring out the natural oils and flavor in the garlic is all you really need. 

Add the olive oil into a frying or sauce pan, and turn the heat to medium-high. Once the oil is heated up, add in the onions and garlic. Statue them until the onions start to turn translucent. This should take 3-5 minutes or so. 

Start adding in all of the other ingredients in any order you choose. I like to start with liquids, ketchup, root beer, Worcestershire sauce, lemon and orange juice, vinegar, and honey. 

Then add in the dry ingredients, brown sugar, ginger, paprika, ancho chili powder, and salt and pepper. 

If we’re being honest here, it really doesn’t matter what order you add things in after the onions and garlic. I just like to keep it organized by going liquids and then dry ingredients. But the goal is just to get everything in the pan together. 

Bring the sauce to a boil and then reduce the heat to medium-low and simmer for 20-25 minutes, stirring occasionally. 

You should notice that the sauce starts to thicken as it is cooking. If it is still thin at the end of the 20-25 minute mark, let it go a little bit longer until it reaches the desired consistency that you are looking for. 

Remove the pan from the heat and let it cool down a bit. 

Once the sauce has cooled down a bit, pull out a mixing bowl, a strainer, and a spatula. Using the spatula, start pushing the sauce through the strainer and into the mixing bowl. This will push the sauce through the stainer and into the mixing bowl, leaving you with just the solids in the strainer, and those can be discarded when you are done. 

Once you are done, transfer the sauce into an airtight container. These are my favorites. Refrigerate the sauce for up to two weeks. 

Recipe Notes 

One of the best things about making your own sauce is you can totally customize it to fit your preferences! If you want it hotter, dice up chipotle in adobo sauce and add it in. 

If you want it sweeter, add in a little extra brown sugar. Feel free to play around with it to fit your preference. 

This recipe is perfect for outdoor grilling of wings, ribs, and any kind of meat you want. It is also an excellent dipping sauce for fans of barbecue sauce but want something better than the traditional store-bought variety. 

Make it Vegan 

Making this recipe vegan is incredibly easy! Our best friend is vegan, and I’m always looking for ways to substitute simple things in my favorite recipes to make them completely vegan for him. 

For the honey, substitute agave nectar. For the Worcestershire sauce, here is the vegan version of it. 

That’s it! Just two simple substitutions to make this a completely vegan recipe. 

Why I Love This Recipe 

I love the simplicity of this sauce. Anyone of any skill level can make this at home. I’m a stickler about making things myself instead of buying a commercially made product in the store, because I know exactly what is in the sauce (and I can pronounce all of it!) and can customize it to fit my taste. 

It is also more budget-friendly to make things from scratch at home, especially in these times with the prices of everything increasing so much. A well-stocked pantry serves me well, and it will help you too. All of these things make both the prepper and the homemaker in me very happy. 

Discussion 

Have you tried making this Amazingly Easy Root Beer Barbecue Sauce yourself yet? Did you make any changes, substitutions, or additions to it? Are you a fan? Let me know your thoughts in the comments! 

Amazon Notice 

The Cooking Wife is a participant 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, at no added cost to you.

Easy 9 Ingredient All Purpose Seasoning is my latest creation. I love a good seasoning blend, and this was one of those random ones I decided to try one night because I was out of everything I had previously made, so it was time to invent a new one. 

What I love about this recipe is that it is versatile. I’ve used it on pork chops, burgers, fries and tater tots, and many other things. The list of ways you can use this spice blend are endless. 

This post contains affiliate links

Have you tried making this Easy 9 Ingredient All Purpose Seasoning yet? Come on in and let me tell you about it! 

Easy 9 Ingredient All Purpose Seasoning Ingredients 

Salt, 1 tablespoon 

Sugar, 1 tablespoon 

Fennel, 1 teaspoon 

Parsley, ½ teaspoon 

Celery Seed, 1 teaspoon 

Black Pepper, ¼ teaspoon 

Minced Onion, 1 teaspoon 

Minced Garlic, ½ teaspoon 

Ancho Chili Powder, ½ teaspoon 

Easy 9 Ingredient All Purpose Seasoning Directions 

Measure out all of the ingredients. 

Using a spice grinder, blend all of the ingredients until they have a powder consistency. 

Use this spice blend on anything you want and enjoy! 

Store in an airtight container like a mason jar. These are my favorites. 

Recipe Notes 

I used whole spices as much as I could instead of pre-ground ones, because I think grinding spices fresh gives it a much different taste. You can certainly use pre-ground spices if that is what you have though. 

For the pepper, I used whole peppercorns and ground them fresh. When measuring, don’t overfill the measuring spoon on this one. I made this once with a more tightly packed measuring spoon and it really overpowered the rest of the spices. If that happens for you and you dislike it, try it again and use less pepper. Be prepared to try it again if necessary. 

It is important to grind everything in a spice grinder, because it gives all of the spices the same consistency and they mix better that way. 

Why I Love This Recipe 

I am a huge fan of making my own spice blends at home instead of buying commercially made products in the grocery store. I dislike the fact that those blends never actually tell you what is in it, and are often very salty. When I make my own, I know exactly what is in it, and I can control the outcome, and especially the salt level. 

I also think creating unique spice blends at home is just fun. It is often an experiment and if it isn’t good, I can simply start over. Does anyone else enjoy kitchen experiments? 

This is a recipe that I’ve used in many applications. From pork chops, to burgers, and as a french fry seasoning. It combines some of my favorite ingredients, like fennel seed and celery seed. My husband, Nathan, loves both of those as well. The fact my husband loves it makes the homemaker in me very happy because I am making something for my family instead of buying it in the store. 

The combination of salt and sugar really lends itself to developing a perfect crust and caramelization on a piece of grilled meat, like a pan seared pork chop. 

Vegan 

This Easy 9 Ingredient All Purpose Seasoning is completely vegan as it is. You can certainly keep it that way and use it on any vegan or veggie dish you choose. I’ve used it on meat many times, but that doesn’t mean it is limited to that. Enjoy it on vegan dishes too! 

Makes a Great Gift 

How often have you bought a pre-made spice blend for someone as a Christmas or Father’s Day gift? I’ve done it myself, especially for those in the family that seem impossible to find a good gift for. Instead of buying it, why not make this recipe? 

If you’re giving this as a gift, I would recommend leaving the spices whole, as it will look prettier in the jar and have a fresher taste when it is ground. Just give the recipient instructions to blend it all together in a spice grinder when they are ready to use it. 

Discussion 

Have you tried making this Easy 9 Ingredient All Purpose Seasoning yourself yet? Are you a fan of making your own spice blends? Did you make any additions or substitutions to it? Let me know your thoughts in the comments! 

Amazon Notice 

The Cooking Wife is a participant 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, at no added cost to you.

Deliciously Simple Rhubarb Barbecue Sauce. I will be the first to admit that I love, love, love making condiments from scratch instead of buying a commercially made product in the grocery store. It is often so much easier than most people think, and can totally be customized to your own specific taste. 

My husband, Nathan, and I were in the grocery store the other day and he noticed a display of rhubarb and wasn’t sure what it was. He asked me what the funky red celery was, and I had to explain it to him. Now he knew what rhubarb was, and that normally you put it with strawberries in a pie, but he had never seen it in a raw form before. 

This post contains affiliate links

This prompted me to think about the ways that I could use it, and not just the standard stereotypical strawberry rhubarb pie. I wanted something different, fun, and easy to make. 

I had just finished making the most incredible blueberry barbecue sauce, and that is what inspired this Deliciously Simple Rhubarb Barbecue Sauce recipe. 

Fun fact, rhubarb is technically a vegetable, but in 1947, gained legal status as a fruit because it is often used like a fruit in culinary applications. The leaves of the rhubarb plant are poisonous and not safe to consume, but the stalks are delicious and rich in vitamin K. Rhubarb starts out very sour, similar to a lemon, and becomes sweeter as it is cooked. 

Have you tried making this Deliciously Simple Rhubarb Barbecue Sauce yourself yet? Come on in and let me tell you about it! 

Deliciously Simple Rhubarb Barbecue Sauce Ingredients 

Olive Oil, 1 tablespoon 

Onion, 1 medium, finely chopped 

Garlic, 2 cloves minced, or you can use paste 

Rhubarb, 1 cup, chopped I used 4 stalks and it came out to roughly one cup 

Brown Sugar, ½ cup make your own with this recipe! 

Water, ½ cup 

Ketchup, ½ cup 

Molasses, ¼ cup 

Apple Cider Vinegar, 2 tablespoons 

Dijon Mustard, 1 tablespoon 

Salt, ¼ teaspoon 

Black Pepper, ¼ teaspoon 

Hot Sauce, 1 teaspoon 

Allspice, ground, ¼ teaspoon 

Ancho Chili Powder, ground, 1 teaspoon 

Cinnamon, ¼ teaspoon 

​​Deliciously Simple Rhubarb Barbecue Sauce Directions 

Start with finely dicing the onion, mincing the garlic, and chopping the rhubarb. I like to use a mandolin for the rhubarb, as it just speeds up the process for me, but you can certainly chop it using a knife as well. Just make sure that your pieces are as uniform in size as possible, that way they cook evenly. 

Then heat the oil in a pan on medium to medium-high heat. Saute the onions in a pan until they are tender, this takes just a few minutes. Usually about 4-5 minutes. Then add in the garlic. You can use cloves and finely chop or mince them, or use a garlic paste, it is totally up to you. Saute for another minute. 

Next, add in all of the remaining ingredients. Stir until they are well-combined. Once the sauce starts to bubble, reduce the heat to medium-low and simmer gently for 20-25 minutes. It is important to stir frequently, and the rhubarb becomes tender. 

You’ll see the sauce start to thicken up as time goes on. If it is still thin at the end of the 20-25 minutes, let it go a bit longer until it is as thick as you want it to be. 25 minutes was perfect for me, but you can certainly go longer if desired. 

Remove the pan from the heat and let it cool down a bit. 

Once the sauce has cooled down, pull out a mixing bowl, strainer, and spatula. Hold the strainer over the mixing bowl and pour the sauce into it. Using the spatula, start mashing the rhubarb mixture through the strainer. This will then drain through the strainer into the mixing bowl, leaving just the solids in the strainer and the sauce in the mixing bowl. 

Be patient with this part, as it can take a few minutes to get it all out. Mine usually takes me about ten minutes when I do it. Making sauce is always an exercise in patience, but this is what will create the perfect texture and consistency. 

Because rhubarb is so fibrous, like celery, once you have strained it all out and discarded the solids, I would put it through the strainer one more time, just to make sure it is the perfect texture and consistency. Nobody wants a lumpy sauce! 

Once you are done, transfer the sauce into an airtight sealed container. These are my favorite. 

Refrigerate any leftover sauce for up to one month. Although I’ll be surprised if it lasts that long. It certainly wasn’t in my house. 

Recipe Notes 

One of the best things about this Deliciously Simple Rhubarb Barbecue Sauce recipe is that you can customize it to fit your taste preferences. If you want it hotter, you can add in more ancho chili powder, or a can of chipotle in adobo would be excellent. 

If you want it milder, leave out the hot sauce. I enjoyed the little kick this gave to the sauce, but it certainly wasn’t overpowering. It was more for flavor and not heat. 

If it isn’t rhubarb season, you may be able to find some in the frozen section of your local grocery store. Rhubarb freezes really well too, so you can freeze your own during the season and have it available all year long. If you’re going to buy it fresh and then freeze it, I recommend chopping it up in pieces first. That way you don’t have to wait for it to thaw to throw into the sauce. 

Why I Love This Recipe 

This is such a simple recipe to make. I know it looks a bit daunting from the ingredient list and the steps necessary, but it really is simple. It just takes a little bit of patience to create something amazing. Start out organized, with everything measured out, chopped, minced, and you’ll do just fine. 

Given that this is a homemade recipe, I know exactly what is going into it. This makes both the prepper and the homemaker in me very happy. I much prefer being able to make things myself from scratch instead of buying a commercially made product from the grocery store. 

Make it vegan! 

If you are wanting to make this amazing Deliciously Simple Rhubarb Barbecue Sauce completely vegan, the only substitution you need to make is the Worcestershire sauce for a vegan one. That’s it! 

One of our best friends is vegan, and so this is something I’m always looking for. This would be what I recommend. 

Deliciously Simple Rhubarb Barbecue Sauce Discussion 

Have you tried making this Deliciously Simple Rhubarb Barbecue Sauce yourself yet? Are you a fan? Did you make any changes or substitutions? Let me know your thoughts in the comments! 

Amazon Notice 

The Cooking Wife is a participant 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, at no added cost to you.