Recipes for homemade barbecue sauce and pan gravy

For the final touch on any dish, try these quick and easy homemade sauces.

Great with beef, chicken, or pork, this homemade sauce is not only cheaper than bottled ones, but you can customize it to your own family's tastes.

What you need:

• 1 medium onion, chopped
• 50 ml (1/4 c) vegetable oil
• 250 ml (1 c) ketchup
• 175 ml (3/4 c) water
• 30 ml (2 tbsp) Worcestershire sauce
• 30 ml (2 tbsp) sugar
• 50 ml (1/4 c) cider vinegar
• 30 ml (2 tbsp) mustard
• 5 ml (1 tsp) salt
• 2 ml (1/2 tsp) ground black pepper

What to do:

1. In a medium, nonreactive saucepan over low heat, combine all the ingredients. Simmer, uncovered, for 20 minutes; remove the saucepan from the heat and let the sauce cool.

2. Store in an airtight container in the refrigerator for up to one week, or frozen for up to six months.Makes about 600 millilitres (two and a half cups).

This is the finishing touch for any roast. Real pan gravy is made using the drippings from roasted meat or poultry, but you can also used homemade stock or canned broth (the flavour will be less intense, but it will work). Authentic gravy doesn't come in a can or a packet.

What you need:

• 50 ml (1/4 c) pan drippings from roast meat or poultry
• Melted butter, as needed
• 500 ml (2 c) beef stock or chicken stock, or canned beef or chicken broth
• 50 ml (1/4 c) all-purpose flour
• Salt and freshly ground pepper, to taste

What to do:

1. In a 250 millilitre (one cup) measure, pour the pan drippings to equal 50 millilitres (1/4 cup). If needed, add melted butter to reach the desired amount. Pour the drippings into a large skillet and set aside.

2. Place the roasting pan with the remaining drippings over moderate heat. Stir in the stock or broth and simmer, stirring to loosen any browned bits on the pan, about one minute.

3. Place the skillet over moderate heat and heat the drippings for one minute. Blend in the flour and cook, whisking, until the flour is a nutty brown, for one to two minutes. Gradually add the stock, whisking constantly, and cook until the mixture boils and thickens.

4. Reduce the heat to moderately low and simmer, stirring occasionally, for two to three minutes longer. Add salt and pepper. If the gravy is lumpier than desired, strain through a sieve. Transfer the gravy to a heated gravy boat and serve immediately. Makes 500 millilitres (two cups).

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