Skip to main content New<> this month
Get the Allrecipes magazine

Umami Barbeque Sauce

Rated as 0 out of 5 Stars
1 made it  |  0 reviews   |  0 photos

"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."
Added to shopping list. Go to shopping list.


40 m servings 34
Original recipe yields 28 servings (3 1/2 cups)


{{model.addEditText}} Print
  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.

Nutrition Facts

Per Serving: 34 calories; 0.5 7 0.5 0 379 Full nutrition

Explore more


Read all reviews 0