How do you make barbecue sauce less acidic?

1. Use Less Acidic Ingredients:

* Vinegar: Use less vinegar or swap some of it out for another liquid like apple cider, beer, or even water.

* Lemon or Lime Juice: If your recipe calls for citrus, reduce the amount or use a milder citrus like orange juice.

* Tomatoes: Use less tomato paste or puree. You can also consider using a sweeter variety of tomato.

* Sugar: Adding more sugar will help balance out the acidity. Try brown sugar, honey, maple syrup, or molasses.

2. Add Sweetness:

* Brown sugar: This is a classic way to balance acidity in barbecue sauce.

* Honey: Honey adds a subtle sweetness and depth of flavor.

* Maple syrup: Offers a rich, complex sweetness.

* Molasses: Adds a unique, slightly bitter sweetness.

3. Add Umami:

* Soy sauce: A small amount of soy sauce can add a savory note and help to neutralize the acidity.

* Worcestershire sauce: Provides a complex flavor that can also balance the acidity.

4. Cook It Down:

* Simmer: Simmering the sauce for a longer time will allow some of the water to evaporate, concentrating the flavors and reducing the acidity.

5. Experiment:

* Taste as you go: Don't be afraid to taste the sauce as you're making it and adjust the ingredients based on your preferences.

* Think outside the box: There are many different ways to make barbecue sauce. Don't be afraid to try new ingredients and techniques.

Remember: The key is to find a balance that suits your taste. Don't be afraid to experiment and make adjustments until you achieve the desired level of sweetness and acidity.