James Martin BBQ Sauce

You know that feeling when the grill’s on, the air smells like sunshine and charcoal, and something’s sizzling away with a bit of attitude? That’s when this BBQ sauce comes into its own. I made it the first time with a bit of skepticism — ketchup as the base? Really? But by the time the onions had melted down and the fennel seeds started popping their sweet, spicy perfume, I knew I was onto something proper.

This isn’t your watery supermarket squeeze bottle. It’s smoky, sticky, tangy, and just spicy enough to wake you up. You’ll want to mop it up with chips, spoon it over sausages, and possibly consider dipping roast potatoes into it. I won’t judge. Honestly, it’s the kind of sauce that earns nods of approval around a table without anyone having to say a word.

And the best part? No weird ingredients. Nothing fancy. Just a handful of bits, a pan, and about half an hour of low, gentle bubbling. It’s deeply satisfying to make — and even more satisfying to eat.

Why You’ll Love It

• Big flavour from basic pantry ingredients — no need to overthink it.
• Comes together in under 30 minutes — perfect for weeknight BBQ vibes.
• Sweet, tangy, smoky, and spicy — it hits every corner of your tongue.
• Way better than anything you’ll find in a bottle.
• Stores like a dream in the fridge or freezer — batch it and thank yourself later.
• Great on everything from ribs to roasted veg (even grilled halloumi, trust me).

Ingredients

• 1 small onion, chopped
• 3 cloves garlic, crushed
• Olive oil, for frying
• 1 red chilli, finely chopped (or more if you like it fiery)
• 1 tsp fennel seeds, crushed
• 55g (2oz) dark brown sugar
• 50ml (1¾ fl oz) dark soy sauce
• 300ml (10 fl oz) tomato ketchup
• Salt and black pepper, to taste

How to Make It

Get those onions melting:

In a saucepan, drizzle in a good glug of olive oil and toss in your chopped onion. Fry over medium heat until they’re soft and golden — not burnt, not rushed. Add the garlic and let it all mingle for a minute or two.

Toast the fennel and chilli:

Add the crushed fennel seeds and chopped red chilli to the pan. Stir it all around until the fennel starts smelling like black liquorice with a kick (in the best way). If it’s already smelling amazing, you’re doing it right.

Sweeten the deal:

Now sprinkle in the dark brown sugar. Let it melt into the onions and spices — you’re after that glossy, caramelised base that gives this sauce its backbone.

Pour in the good stuff:

Add the soy sauce and ketchup, and give it a solid stir. It’ll look gloopy and odd at first, but just trust the process. Season with a pinch of salt and a good grind of black pepper.

Simmer till it sings:

Bring it to a gentle boil, then turn the heat right down and let it bubble away for about 10–15 minutes. Stir occasionally — it should thicken slightly and smell like something you want to dunk a burger in.

Taste, tweak, and cool:

Once it’s thickened and glossy, taste and adjust. More chilli? A pinch of salt? Go for it. Let it cool before storing — it thickens a bit more as it sits.

Common Mistakes and How to Dodge Them

My sauce is too thin. What do I do?
Let it simmer longer — patience brings the magic. If you’re in a hurry, a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) stirred in will thicken things up.

Why does it taste too salty or too sweet?
Balance is key. Add a splash of vinegar for brightness or a bit more sugar if it’s too sharp. Sauces are all about feel — tweak until it makes your tastebuds happy.

Burnt garlic?
Start with onions, then add garlic once the heat’s calmed a bit. Garlic burns fast and turns bitter, so timing matters.

Too spicy?
Use half a chilli or remove the seeds next time. You can always add more heat — taking it out, not so easy.

Storage and Reheating

Fridge:
Pop it in a clean jar or airtight container and keep it in the fridge for up to 2 weeks. It gets better as it sits — promise.

Freezer:
Freeze in small portions (ice cube trays are great for this). Store cubes in a freezer bag for up to 3 months. Defrost overnight in the fridge or gently warm from frozen.

Reheat on the stove:
Low heat, a splash of water, and a bit of stirring is all it needs to come back to life.

Microwave option:
30-second bursts, stir in between, until it’s hot and glossy again.

Frequently Asked Questions

Can I make this without fennel?
Sure, but the fennel adds a unique warmth. You could try cumin seeds for something different — just not the same depth.

Is it vegan?
Yep, it’s naturally plant-based. Just check your ketchup and soy sauce to be safe.

What can I use it on?
Literally everything. Burgers, grilled chicken, ribs, roasted veg, even as a glaze for tofu or mushrooms.

Can I make it ahead?
Absolutely. It only gets better after a day or two in the fridge — deeper flavour and thicker texture.

Nutrition Facts (Per Serving):

Calories: 58
Fat: 0.2g
Carbs: 14g
Protein: 0.3g
Sodium: 349mg
Sugar: 11g

Try More James Martin Recipes:

• James Martin Sauce Vierge
• James Martin Cabbage Butter
• James Martin Scampi Recipe