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Way too vinegar-y barbeque sauce. any suggestions?

Jeepluv77 Apr 16, 2009 01:36 PM

Okay, so I decided to make some homemade bbq sauce. I followed a recipe written down for me that I've tasted before and liked. Mine tastes like vinegar city. Any ideas on how to mellow it out? This is going to, hopefully, end up slow cooking some chicken tonight for pulled bbq sandwiches. Thanks.

  1. goodhealthgourmet Apr 16, 2009 02:03 PM

    what are some of the other ingredients? you can probably just increase other elements to balance it out...

    3 Replies
    1. re: goodhealthgourmet
      Jeepluv77 Apr 16, 2009 02:21 PM

      ketchup, brown sugar(all i had was light brown), cola, chili powder, hot sauce(i had texas pete), lemon juice, worcestershire sauce, garlic, onion(i think i might have used too much too). i increased the brown sugar, ketchup, and cola. no help.

      1. re: Jeepluv77
        greygarious Apr 16, 2009 03:04 PM

        Baking soda is used by some people to neutralize the acid in tomato sauce; it should do the same for vinegar. When I tried it - I think about a scant tsp to 3 qts of sauce - it did neutralize the acid but also made the flavor dull, so I had to increase the garlic, and added tomato paste.

        1. re: Jeepluv77
          EWSflash Apr 16, 2009 06:02 PM

          if the hot sauce was vinegar based you may have just make it worse- check the ingredients on all the additions you make if they're multiple ingredients themselves, like a sauce!.

          Try quartering a russet-type potato and cook it up in the sauce- not sure if it will absorb enough vinegar to make it worthwhile but it's worth a shot.

      2. alwayscooking Apr 16, 2009 06:04 PM

        Add some honey or molasses - balance the vinegar with sweet.

        1. AndrewK512 Apr 16, 2009 06:39 PM

          Am I wrong to assume that you could just simmer the sauce and the acid would gradually weaken?

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