Recipe: Low Carb Barbecue Sauce (using Homemade Low-Carb Catsup)

LOW CARB BARBECUE SAUCE

"This is a wonderful basting sauce for chicken, pork, beef, or fish. It can be refrigerated for up to 2 weeks. In fact, if you refrigerate it at least for 24 hours, it tends to be more flavorful. The flavors have a chance to enhance the entire sauce." - Lagniappe

1/4 cup vegetable oil
1/2 cup onions, minced
2 cloves garlic, finely minced
1 (8 oz.) can tomato sauce
1 cup Low-Carb Homemade Catsup (see recipe)
1/4 cup red wine vinegar
2 tbsp. finely minced fresh parsley
2 tbsp. Splenda sweetener
2 tbsp. Worcestershire sauce
2 tbsp. mustard
1 tsp. salt
1 tsp. Tabasco Sauce

In a medium saucepan over medium heat, add the vegetable oil and let it get hot. Saute the onions and garlic for 5 minutes, stirring often.

Add the remaining ingredients and continue to cook for 15 minutes, stirring occasionally.

This can be used like any other barbecue sauce.

Carbs per tbsp.: 1.5 g.
Net Carbs per tbsp: 1.4 g.
Calories per tbsp: 23.4

Makes about 2 1/2 cups of sauce
Source: Cajun Low-carb by Jude W. Theriot