Estate Dinners
Red, White, and Blue Barbecue Sauces
The Strategy:
We are elevating the backyard barbecue from a standard cookout to a deeply customized culinary experience by offering three distinct, wildly complex sauces. The dark, deeply fruity Blueberry Sauce offers a complex, balsamic-laced sweetness perfect for pork; the deeply savory, hoisin-spiked Spicy Red Sauce brings serious heat and umami to ribs or brisket; and the sharp, horseradish-forward Alabama White Sauce is an absolute revelation over smoked chicken. By making these from scratch, we establish total control over the flavor profiles, allowing the smoked meats to truly shine.
Ingredients
- ¼ cup vegetable oil
- 2 large yellow onions, peeled and chopped, about 3 cups
- 1 head garlic, peeled and chopped, about ¼ cup
- 1 (2-inch) piece fresh ginger, peeled and grated, about 2 tablespoons
- 4 pints blueberries, about 6 cups
- ½ cup maple syrup
- ¼ cup apple cider vinegar
- ¼ cup balsamic vinegar
- ¼ cup Worcestershire sauce
- ¼ cup molasses
- juice from I medium lemon, about 3 tablespoons
- ¼ cup vegetable oil
- 2 large yellow onions, peeled and chopped, about 3 cups
- 1 head garlic, peeled and chopped, about ¼ cup
- 2 (10-ounce) cans tomato paste, about 2 ¼ cups
- 2 cups apple cider vinegar
- 2 cups Dijon mustard
- 2 cups hoisin (black bean) sauce
- 1 cup honey
- 1 cup molasses
- 1 cup soy sauce
- 2 cups mayonnaise
- 1 cup sour cream
- 1 cup apple cider vinegar
- juice of 1 medium lemon, about 3 tablespoons
- 1 tablespoon horseradish
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
Instructions
- Heat the vegetable oil in a large pot over medium-high.
- Cook the onions and garlic in the oil until soft, about 10 minutes.
- Stir in the remaining ingredients.
- Simmer the sauce until the berries begin to break down, about 10 to 15 minutes.
- Cool to room temperature.
- Process in a blender until smooth. Do this in batches, filling the blender halfway each time.
- Season with salt and pepper.
- Serve immediately or store in the fridge for up to 1 week.
- Heat the vegetable oil in a large pot over medium-high.
- Cook the onion and garlic in the oil until soft, about 10 minutes.
- Stir in the remaining ingredients.
- Simmer the sauce for 10 to 15 minutes.
- Cool to room temperature.
- Process in a blender until smooth. Do this in batches, filling the blender halfway each time.
- Serve immediately or store in the fridge for up to 1 week.
- Whisk all the ingredients together in a large bowl.
- Serve immediately or store in the fridge for up to 1 week.
The full recipe lives in the Vault
Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.
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The Heart of the Table
Offering a flight of homemade, distinct barbecue sauces is the ultimate expression of hospitality. It shows your guests that you’ve anticipated their different palates and invites them to play with their food, turning a simple meal into an interactive tasting experience.
Neighborly Grace
- THE PRESENTATION: Do not serve these in plastic squeeze bottles. Present the three sauces side-by-side in beautiful, heavy glass or ceramic bowls, each with its own small silver ladle or wooden spoon. This elevates the sauces from condiments to centerpieces.
- THE POUR: Because the sauces range from sweet to spicy to sharp, offer a versatile, highly drinkable beverage like a dry, icy Rosé or a crisp, mineral-forward Sauvignon Blanc that can handle the shifting flavor profiles.
- THE VIBE: Festive, generous, and slightly chaotic. This is for the Fourth of July or a massive summer block party where everyone is comparing plates and debating their favorite sauce.
