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This is a real treat! This fantastic recipe comes all the way from Norway – from my friend Sverre ,who loves to cook, and he’s pretty good at it too! This is possibly the best homemade barbecue sauce I have ever tasted.
First – let me tell you a little about Sverre, since I am hoping he will be a regular contributor to my website.
Ever since he was a kid, Sverre’s had a passion for food. In fact, it’s one of his favorite things to eat. After decades of testing, experimenting, and ruining perfectly good pieces of meat, he’s proud to announce that his barbecue sauce has reached perfection.
When he’s not busy cooking, Sverre specializes in Søkemotoroptimalisering, the Norwegian word for search engine optimization promoting both Norwegian and international clients. If you’re not fluent in Norwegian (which I know I’m not!) – you might want to have a look at the English Version of his website.
Without further ado, here is Sverre’s Great Barbecue Sauce Recipe:
1 glass Dijon mustard (200g)
1 bottle of ketchup (500g)
3-5 cloves minced garlic
6-10 tbs honey (warm, so it’s liquid and easily blends)
2 tbs black pepper
2-3 tea sp. curry powder
2-4 tea sp. chili powder
1 shot Cpt Morgan Spiced rum (4cl)
Just mix everything together until uniform – how much easier can this be?
And here are a few notes Sverre sent in:
- Use on pork and chicken
- Be careful with chili – you don’t want to make it too prominent
- I like it pretty spicy, so I tend to use quite a bit of chili
- You could use cognac, brandy or whiskey, but the rum is 38%, so you need to use a bit less of the others not to have the booze overwhelm the other flavours
- The taste that I like to stand out is the sweetness from the honey, sharpness from mustard, hotness from chili
- This sauce has been constantly evolving for the past decade or so
- I used to have lots of herbs and stuff, but I found that this was a much “cleaner” taste
- I typically serve this with a huge baked potato topped with grated cheese, sour cream and crisp bacon
Hope you enjoy this sauce as much as I did – I used it on ribs just this past weekend and it was fantastic – thank you Sverre!