Texas Black Gold Sauce

FOR TRADITIONAL BARBECUE, CONTEMPORARY SMOKED FOOD, & GRILLED DISHES

Dark and lustrous, and piquant from black pepper, this sauce has a mellow background of tomato without too much sweetness. Well-smoked brisket, short ribs, and other Texas barbecue never really require sauce, but this one is always welcome on our table. If you have any meat drippings from whatever you are cooking, mix them into the sauce before serving.

“Texas Black Gold Sauce” is a savory and versatile barbecue sauce that embodies the rich flavors and traditions of Texan cuisine. This sauce takes its name from the state’s historical association with oil, often referred to as “black gold,” due to Texas being a major hub of oil production.

The sauce itself is a combination of ingredients that create a harmonious blend of sweet, tangy, and smoky flavors. With a base of caramelized onions and brown sugar, the sauce offers a balance of sweetness that is complemented by the tanginess of ketchup and cider vinegar. The inclusion of cracked black peppercorns and ground black pepper adds a pleasant kick of heat and a peppery aroma. Worcestershire sauce and liquid smoke (if used) enhance the umami depth of the sauce, while a touch of salt brings out the flavors.

“Texas Black Gold Sauce” is a versatile condiment that pairs exceptionally well with various cuts of beef, making it a staple in Texan barbecue culture. It can be used as a marinade, basting sauce, or finishing glaze for beef ribs, brisket, steaks, and more. Its robust flavor profile is a testament to the bold and hearty nature of Texan cuisine, and it adds a distinct touch to barbecue dishes that are beloved across the state and beyond.

This sauce not only pays homage to Texas’ historical connection to oil but also embodies the essence of Texan flavors, showcasing the state’s love for rich, smoky, and deeply satisfying barbecue.

MAKES: ABOUT 3 CUPS

INGREDIENTS:

• 4 tablespoons (½ stick) unsalted butter
• 2 cups minced sweet onion
• ¼ cup packed dark brown sugar
• 1 cup water
• 1 cup ketchup
• ¼ cup cider vinegar
• 3 tablespoons Worcestershire sauce
• 2 tablespoons cracked black peppercorns
• 1 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt or coarse sea salt, or more to taste
• 1 teaspoon liquid smoke (optional)

INSTRUCTIONS:

1. In a saucepan over medium-low heat, melt the butter. Add the minced sweet onion and sauté slowly until the onions are soft and starting to turn golden. This will take about 12 to 15 minutes. Stir the onions occasionally as they cook.
2. Mix in the dark brown sugar and continue to cook for a few more minutes to caramelize some of the onion bits.
3. Add the ketchup, water, cider vinegar, Worcestershire sauce, cracked black peppercorns, freshly ground black pepper, kosher salt, and liquid smoke (if using) to the saucepan. Stir well to combine all the ingredients.
4. Bring the sauce to a simmer, then cover the saucepan and let it cook for about 30 minutes.
5. Allow the sauce to cool briefly. If you prefer a thinner consistency, you can stir in a tablespoon or two of water.
6. Serve the sauce warm or chilled as a condiment for beef. It goes well with various cuts of beef, enhancing their flavors.
7. Store any leftover sauce in a covered container in the refrigerator. It will keep for at least a week.

SPICING TIP:

• If you’re looking to add a smoky flavor, liquid smoke can be used, but another option is to place the saucepan in a smoker when it’s already in use to naturally infuse the sauce with smoke flavor.
• This Onion-Butter Sauce is a versatile and flavorful accompaniment that can enhance the taste of beef dishes and bring a touch of smokiness to your meals.