Ingredients
- 240 ml unsweetened tomato sauce
- 90 ml apple cider vinegar
- 120 ml Quebec maple syrup
- 60 ml yellow mustard
- 30 ml Worcestershire sauce
- 1 small onion, finely grated
- 2 garlic cloves, minced
- 5 ml smoked paprika
- 2 ml black pepper
- 2 ml salt
Method
- Combine tomato sauce, vinegar, maple syrup, mustard, Worcestershire sauce, onion, garlic and spices in a saucepan.
- Bring to a gentle simmer, stirring until the maple syrup is fully blended.
- Cook uncovered for 25 minutes, stirring occasionally, until thick and glossy.
- Blend or strain for a smooth sauce, then cool before serving.
Conversion and rationale
Original sweetener (classic version): 150 g packed brown sugar
Conversion used: Replace the brown sugar with 120 ml maple syrup; reduce the classic vinegar by 30 ml to balance the syrup's liquid content. No oven adjustment applies.
Why Quebec maple syrup: Maple adds caramel, woodsy notes that suit smoke and mustard while using a local Quebec product. Its mineral character gives the sauce more depth than refined sugar alone.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →