I have showed this recipe to many people and most agree that it taste just like Arby'su0026reg; Sauce from the restaurant.
This is OK so far as barbeque-esque sauces go, but this is NOT Arby's sauce, I'm sorry to say. The molasses overwhelms it and mostly I just smell baked bean sauce of some kind. The hot sauce also seems a little excessive--between hot sauce, steak sauce, Wocestershire and ground pepper, be prepared to get a real pepper kick in there. I'm alright with that, but again, not Arby's sauce. To cut the heavy molasses taste and the sweetness, I added more Worcestershire and steak sauce and it ended up an odd sort of BBQ sauce as I said. Totally edible with the pulled brisket I made but not at all what I was expecting.
Read More This is OK so far as barbeque-esque sauces go, but this is NOT Arby's sauce, I'm sorry to say. The molasses overwhelms it and mostly I just smell baked bean sauce of some kind. The hot sauce also seems a little excessive--between hot sauce, steak sauce, Wocestershire and ground pepper, be prepared to get a real pepper kick in there. I'm alright with that, but again, not Arby's sauce. To cut the heavy molasses taste and the sweetness, I added more Worcestershire and steak sauce and it ended up an odd sort of BBQ sauce as I said. Totally edible with the pulled brisket I made but not at all what I was expecting.
It was super close, but too sweet! So I decreased the molasses to 1 tablespoon, and added 1/4 cup of vinegar to add the missing twang to it. It’s still not perfect, but I’m getting closer!
Arby's Sauce it isn't but seriously, how could it be? The recipe allows an abundance of variations when it uses completely generic terms. Ketchup, steak sauce and hot sauce vary considerably. Cholula and Scorpion sauce, for example, are not interchangeable. For it to be "Perfect" the specifications for ingredients need to be more precise. Any knock-off that uses generic names will be less than advertised.