On Your Grill

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On Your Grill - Your Online Grilling Resource


Grilling Sauces

Making Your Own Famous Sauces.

Every grilling chief needs an arsenal of sauces for marinades, condiments, or just plain eating. Rather than reaching for that famous brand sauce, try home made! Here’s the recipe for three of the best.

Heinz 57 Sauce:


  • 1/2 cup orange juice
  • 1/2 cup raisins
  • 1/4 cup soy sauce
  • 1/4 cup white vinegar
  • 2 Tbsp dijon mustard
  • 1 tbsp Ketchup
  • 2 tbsp Heinz chili sauce


  1. Put all ingredients in a blender and blend on/off for 2 minutes on high or until smooth.
  2. Keep chilled.

Note: You can substitute the ketchup for low salt/low HFCS (high fructose corn syrup) ketchup

Source: Lennie: www.recipezaar.com


A1 Sauce:


  • 1/2 cup orange juice
  • 1/2 cup raisins
  • 1/4 cup soy sauce
  • 1/4 cup white vinegar
  • 2 Tbsp dijon mustard
  • 1 tbsp Ketchup
  • 2 tbsp Heinz chili sauce


  1. Combine all ingredients in a saucepan and bring to a boil.
  2. Once boiling, remove the pan from heat and let sit to cool. The sauce should be lukewarm before continuing to work with it.
  3. Once the sauce reaches lukewarm temperature, pour into a blender and puree. Thicken as you like.
  4. Once the sauce reaches the desired thickness, pour sauce into a bottle and refrigerate. Make sure you use a bottle with a lid to keep fresh.

Note: Use Heinz Ketchup and chili sauce if you want it to taste just like A1.

Source: M. Laughlin: www.ehow.com

Worcestershire Sauce:


  • 1 tbsp. olive oil
  • 6 oz. fresh horseradish, peeled and chopped
  • 2 chopped white onions
  • 3 tbsp. jalapeno pepper minced
  • 3 tbsp. garlic minced
  • 1 tsp. black pepper
  • 2 cups of water
  • 4 cups of distilled vinegar (white)
  • 1 cup of molasses
  • 2 cups of corn syrup (dark)
  • 1 oz. anchovy fillets, chopped and drained
  • 12 cloves whole
  • 1 tbsp. salt
  • 1 peeled lemon


  1. Place olive oil in a saucepan. Turn the heat to medium and add garlic, pepper, onions and horseradish.
  2. Continue sautéing until the ingredients are translucent, which is about eight minutes.
  3. Add lemon, salt, cloves, anchovy fillets, corn syrup, molasses, vinegar, water, black pepper and jalapeno pepper to the saucepan and bring to a boil.
  4. Turn down heat after the mixture comes to a boil and simmer for one hour.
  5. Use cheesecloth to strain the mixture into a wood cask, if you have one. Otherwise, use a jar with a lid large enough for the mixture. Place the jar in the refrigerator and allow it to remain there for one month to ferment before using.

Source: Pamela Gardapee: www.ehow.com


Tabasco Sauce:

This will be only be a rough approximation of the famous McIlhenny product, because the chiles are not aged in oak barrels for three years like the actual sauce. This makes a BIG difference in the taste, as fermentation cannot be duplicated unless fermentation actually takes place for the appropriate time. But experimentation is where it’s at here.

What you will have to do is either grow your own tabascos or substitute dried ones that have been rehydrated. Other small, hot, fresh red chiles can also be substituted for the tabascos. However all these suggestions will alter the taste from the actual product.


  • 1 pound fresh red tabasco chiles, chopped
  • 2 cups distilled white vinegar
  • 2 teaspoons salt


  1. Combine the chiles and the vinegar in a saucepan and heat.
  2. Stir in the salt and simmer for 5 minutes.
  3. Remove from the heat, cool, and place in a blender.
  4. Puree until smooth and place in a glass jar.
  5. Allow to steep for 2 weeks in the refrigerator.
  6. Remove, strain the sauce, and adjust the consistency by adding more vinegar if necessary.

Source: SauceHound: www.sweatnspice.com

There you have it. Now you have a base that the big companies have. I’d say that is just the beginning of some great tasting sauces to go on your great meals cooked, on your grill.

Category: Recipes