Go Back

BBQ Butter

Author: Juli


  • 125 g butter
  • 3 T tomato paste
  • 1 tsp maple syrup
  • 1 T Worcestershire Sauce
  • 1 clove of garlic
  • 1/2 tsp soy sauce
  • 1 T red vine vinegar
  • 6 drops liquid smoke
  • 1 tsp salt
  • 1/2 tsp pepper


  • Give the garlic, vinegar, salt and pepper in a narrow mixing bowl and mix until you have a pale white and smooth mixture
  • Melt the butter in the microwave or a water bath - don't melt it in a pot or pan! The butter should be soft but doesn't have to be liquid
  • Add the melted butter and all the other ingredients to the mixing bowl and blend again until everything is smooth
  • Give the butter in a jar and store in the fridge for near-term use


If you want to store the butter for longer I recommend freezing it in serving size
For freezing, pour the butter in silicon muffin cups or this cute silicon mini guglhupf tin and freeze them for about 2 h. Then carefully press the butter out of the cups, wrap in plastic foil and freeze again