Umami Barbeque Sauce


"The best combination of sweet, sour, salty, bitter, and savory I could come up with for a barbeque sauce. Serve over chicken, beef, pork, or most seafood."
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40 m servings 34 cals
Serving size has been adjusted!
Original recipe yields 28 servings


  • Calories:
  • 34 kcal
  • 2%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 379 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a saucepan over medium-high heat. Add onion; cook, without stirring, until onions darken, about 5 minutes. Pour sherry wine into the pan. Simmer to cook off alcohol, about 1 minute. Stir in tomato juice, soy sauce, pomegranate molasses, ketchup, vinegar, Worcestershire sauce, pineapple juice, espresso, and chipotle peppers; bring sauce to a boil.
  2. Reduce heat to low until sauce is just simmering. Add brown sugar; stir well to dissolve. Simmer sauce, stirring occasionally, until flavors are combined, about 20 minutes. Strain sauce to remove onions and chipotle peppers. Refrigerate until cool.


  • Cook's Notes:
  • If you don't have an espresso machine, you can tie a small handful of coffee beans in cheesecloth and allow them to simmer with the sauce. Just remember to remove them after cooking.
  • Substitute tamari for the soy sauce if desired.

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