Best 5 Pierre Franeys Barbecue Sauce Recipes

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**Pierre Franey's Barbecue Sauce: A Tangy and Versatile Condiment**

In the realm of barbecue sauces, Pierre Franey's creation stands out as a classic, beloved for its perfect balance of tangy, smoky, and sweet flavors. This versatile condiment instantly elevates grilled meats, poultry, and vegetables, adding a layer of complexity that transforms ordinary dishes into culinary delights. Whether you prefer a traditional tomato-based sauce or a more unique variation, Pierre Franey's Barbecue Sauce collection offers something for every palate. From the classic tang of his Original Barbecue Sauce to the sweet and smoky heat of his Chipotle Barbecue Sauce, these recipes are sure to become your go-to marinades, dipping sauces, and basting liquids. Get ready to embark on a flavor journey that will redefine your barbecue experience.

Check out the recipes below so you can choose the best recipe for yourself!

PIERRE FRANEY'S BARBECUE SAUCE



Pierre Franey's Barbecue Sauce image

A simple and delicious accompaniment to almost any barbecued meat.

Provided by Pierre Franey

Categories     easy, condiments

Time 5m

Yield About 1 cup

Number Of Ingredients 9

3 tablespoons olive oil
1 cup ketchup
2 tablespoons lemon juice
1 tablespoon chopped garlic
2 tablespoons honey
2 teaspoons grated ginger
2 teaspoons soy sauce
3 thin, seeded lemon slices
1 tablespoon Dijon mustard

Steps:

  • Combine all the ingredients in a saucepan. Blend well, bring to a boil and remove from heat.

Nutrition Facts : @context http, Calories 408, UnsaturatedFat 17 grams, Carbohydrate 62 grams, Fat 21 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 1466 milligrams, Sugar 45 grams, TransFat 0 grams

PIERRE FRANEY'S PASTA WITH CLAMS



Pierre Franey's Pasta With Clams image

Provided by Jason Epstein

Categories     dinner, easy, lunch, quick, weekday, pastas, appetizer, main course

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 11

1 tablespoon olive oil
2 medium cloves garlic, chopped fine
1 teaspoon fresh thyme leaves
1 cup fresh clam juice
1/4 cup dry white wine
1 cup (or more) heavy cream
1 cup loosely packed fresh basil leaves, plus more to taste
1 pint shucked chowder or cherrystone clams, coarsely chopped
Salt and freshly ground pepper
1 pound fresh fettuccine
1/2 cup grated fresh Parmesan, or to taste

Steps:

  • In a 10- or 12-inch frying pan, heat the olive oil over medium heat and fry the garlic until fragrant, taking care not to burn it. Add the thyme and clam juice and reduce by half, about 4 minutes. Add the wine and reduce, about 2 minutes. Add 1 cup heavy cream and simmer till the mixture thickens slightly, about 5 minutes. Remove from heat.
  • Combine 1 cup of the basil leaves and the clams and add to the sauce. Season with salt and pepper. Set aside and keep warm.
  • Cook the fettuccine until al dente. Reserve 1 cup of the cooking water, then drain. Add the pasta to the sauce and stir to coat. Add Parmesan to taste. Correct the seasonings. If the sauce is too thick, add some of the reserved pasta water or additional cream, sparingly. Simmer the pasta and stir until sauce is the desired thickness. Add more basil to taste and serve immediately.

Nutrition Facts : @context http, Calories 748, UnsaturatedFat 13 grams, Carbohydrate 70 grams, Fat 33 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 17 grams, Sodium 1307 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN BREASTS WITH LEMON



Chicken Breasts With Lemon image

In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.

Provided by Pierre Franey

Categories     dinner, easy, quick, weekday, times classics, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

1/2 cup flour for dredging
Salt and freshly ground pepper to taste
4 skinless boneless chicken breasts, about 6 ounces each
2 tablespoons olive oil
4 sprigs fresh thyme or 1 teaspoon dried
2 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1/2 cup chicken broth, fresh or canned
2 tablespoons butter

Steps:

  • Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
  • Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
  • Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
  • Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
  • Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 6 grams, Sodium 584 milligrams, Sugar 1 gram, TransFat 0 grams

BARBECUE SAUCE WITH HONEY



Barbecue Sauce With Honey image

Provided by Pierre Franey

Categories     easy, condiments, side dish

Time 45m

Yield 5 cups

Number Of Ingredients 19

2 tablespoons olive oil
1 1/2 cups finely chopped onions
2 tablespoons finely chopped garlic
1 28-ounce can crushed tomatoes
1 6-ounce can tomato paste
1/2 cup red-wine vinegar
1/4 cup Worcestershire sauce
1 tablespoon chili powder
1 tablespoon ground coriander
3 tablespoons lemon juice
1/4 teaspoon red pepper flakes
1 tablespoon Tabasco sauce, or to taste
2 tablespoons chopped fresh oregano, or 1 tablespoon dried
2 teaspoons ground cumin
2 bay leaves
4 sprigs fresh thyme, or 1 teaspoon dried
1 teaspoon freshly ground black pepper
4 tablespoons honey
Salt to taste

Steps:

  • Heat the oil in a saucepan and add the onions. Cook, stirring, until wilted. Add the garlic, cook briefly and add the remaining ingredients. Bring to a simmer and cook, stirring often, about 30 minutes. Let the sauce cool and use for basting. This sauce is good for any barbecued meat and keeps very well refrigerated.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 3 grams, Carbohydrate 23 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 385 milligrams, Sugar 14 grams

GRILLED MARINATED SWORDFISH STEAKS



Grilled Marinated Swordfish Steaks image

Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the fire when the center is still slightly pink, by the time it gets to the table it should be cooked through. A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with the meatiness of the fish, but do not marinate for more than 10 to 15 minutes, or the acid will break down the flesh and leave it mushy (or the flavor will overpower the fish). If you don't have a grill, this works equally well in a broiler. Serve this alongside a colorful pile of Pierre Franey's green bean and tomato salad. It's a summer meal you'll never forget. (Swordfish is on the Monterey Bay Aquarium's seafood watch list, but you can find sustainable options here.)

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 center-cut swordfish steaks, about 6 ounces each, one-inch thick
Salt and freshly ground pepper to taste
3 tablespoons olive oil
2 teaspoons soy sauce
1 tablespoon red-wine vinegar
4 sprigs rosemary or 1 teaspoon dried
1 tablespoon finely chopped garlic
2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons grated lemon rind
1/4 teaspoon red pepper flakes

Steps:

  • Preheat a charcoal grill or broiler, or heat a grill pan.
  • Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
  • If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

  • Choose the Right Base: Use a combination of flavorful ingredients like ketchup, tomato sauce, vinegar, or fruit juice as the base for your barbecue sauce.
  • Add Sweetness: Balance the tangy flavors with sweetness from brown sugar, honey, molasses, or maple syrup.
  • Use Spices and Herbs: Enhance the flavor profile with a blend of spices like garlic powder, onion powder, paprika, cumin, chili powder, and herbs like thyme, rosemary, and oregano.
  • Simmer and Reduce: Bring the sauce to a boil, then reduce the heat and simmer for a while to concentrate the flavors and thicken the consistency.
  • Taste and Adjust: Always taste the sauce as you go and adjust the balance of flavors by adding more sweetness, tanginess, or spiciness as needed.
  • Experiment with Different Ingredients: Don't be afraid to experiment with various ingredients like fruit purees, beer, or even chocolate to create unique flavor combinations.

Conclusion:

With these tips and tricks, you can easily create a delicious and versatile barbecue sauce that will elevate the taste of your grilled meats, vegetables, and even tofu. Remember, the key to a great barbecue sauce lies in the balance of sweet, tangy, and savory flavors, and don't be afraid to experiment with different ingredients to find your perfect combination. So, fire up your grill, grab a brush, and get ready to enjoy homemade barbecue sauce that will leave your taste buds dancing!

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