5 Barbecue Sauces Recipe

5 barbecue sauces recipe picture

is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

My barbecue sauces recipe shows you how to quickly prepare five cold sauces for BBQ.

As a professional chef, I want to make cooking easier for you and enrich the culinary part of the event.

Discover a fine tomato dip, a basil pesto, a mustard sauce, a herb sauce and a tartar sauce.

With a little skill, you can prepare the sauces in less than an hour.

The quantities are for approx. 6 people.

Delight your loved ones and friends at the next barbecue evening with fresh, home-made cold sauces.

1. Recipe 5 Barbecue Sauces

Here you will find the instructions with exact information about the ingredients.

Another contribution to the subject of fondue sauces shows the preparation of eight cold sauces based on mayonnaise.

I wish you the best of luck and look forward to your message via the comment function.

5 Cold Barbecue Sauces

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 389
Total Time 60 Min.
Preparation Time 30 Min.
Cook Time 0 Min.

Simple guide to prepare 5 cold barbecue sauces.

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4.96 from 1617 ratings

5 barbecue sauces recipe picture
5 barbecue sauces Recipe Image © Thomas Sixt


Cold tomato dip

8 Pieces medium tomato (blanched, just dice the flesh)
1 tsp primal salt
6 Pinches black ground pepper
2 Pinches brown can sugar

Pesto – basil for grilling

125-150 ml Olive oil
60 g parmesan (finely grated)
1-2 Bunch fresh basil leaves
1/2 Stück glove of garlic (cut finely)
2 tbsp pine nuts

Cold base sauce

400 g Sour cream
400 g Créme Fraîche
2 tbsp fresh lemon (juice) (or juice of a whole lemon)
2 Pinches Cayenne pepper

Mustard sauce or mustard dip

2 tbsp Dijon mustard
1 tsp honey
1/2 tsp fresh dill (Seasoning fresh or dill tips)

Tartar sauce

4 Pieces cooked egg (Chop the egg yolk and white separately, extra finely)
1 Bunch chives (finely cut into rolls)

Herb sauce

2-4 tbsp chopped fresh herbs (finely chopped according to what is available on the market sorrel, spinach leaves, cress, chervil, tarragon, parsley)


boil eggs
Cook the raw eggs in their shells in boiling water for 5 minutes until soft.

Prepare ingredients

Prepare the cold barbecue sauces one after the other according to the instructions in the article.

Please note:

The eggs must be hard boiled right at the beginning so that they can cool down.

Alternatively, please buy hard-boiled eggs!

barbecue sauce tomato ketchup alternativ
Tomato dip as a tomato ketchup substitute. Tastes good as a barbecue sauce or with fondue.

Tomato dip

Skin the tomatoes and prepare the tomato concasse .

Put the tomato seeds and the juice without tomato skins in an extra cup, we use these as a supplement for the pesto.

Marinate the tomato pulp with salt, pepper, sugar and olive oil.

Fold in freshly chopped or finely plucked basil.

Pesto alla Genovese, picture of the pesto in the glass.
The potato soup tastes delicious, served with pesto. The recipe for Pesto alla Genovese shows you how to prepare it step by step.

Prepare pesto

Finely grate the Parmesan cheese and mix in a blender with the basil leaves, salt, pepper, a little garlic and olive oil to form a basil pesto.


You can add the strained juice from preparing the tomatoes to balance the acidity.

stir in the cold base sauce
Mix the sour cream and crème fraîche into a cold base sauce.

Base sauce

Mix the ingredients for the cold base sauce in a bowl and divide evenly into three bowls.

Cold mustard sauce goes well with fish and meat.
Cold mustard sauce with Dijon mustard, honey, lemon juice and dill. If the Dijon mustard is too spicy for you, use a medium-hot mustard.

Mustard Sauce

Mix the mustard and honey and add a portion of the base sauce to taste for a strong or light honey mustard sauce.

You could optionally add dill tips (dried or fresh) to this sauce.

Cut boiled eggs
Boiled and halved eggs.

Tatar sauce

Peel and halve hard-boiled and cold eggs.

Finely chop the egg yolk and egg white separately and finish with the chive rolls and base sauce to form a simple tartar sauce.

You can also taste this sauce with salt, pepper and lemon juice.

Prepare cold herb sauce
Prepare cold herb sauce as a herb dip.

Herb sauce

Mix the last bowl of base sauce with the finely chopped herbs and season to taste.

Sesame furikake colorful wasabi
Colorful sesame furikake with wasabi flavor.

Decoration tips

Decoration tips for the 5 barbecue sauces:

Herbs, black and light sesame, whole nuts, olive oil or other oil, goji berries, flaked almonds, edible flowers such as cornflowers, spices such as turmeric and sweet paprika (not with pesto).

Among other things, I like to use colorful sesame seeds from Japanese cuisine.

2. Calories and Nutritional Values at a Glance

3. Tomato Ketchup, a fresh Tomato Dip as a BBQ Sauce

For this tomato dip you need:


  1. First, put a pot of water on the stove.
  2. Get 4 eggs ready, you need them for the 5th cold sauce.
  3. As soon as the water boils, put in the eggs and set the egg timer to 12 minutes.
  4. Then carve the tomatoes and blanch for about 25 seconds next to the eggs in the pot.
  5. When the skin of the tomatoes starts to fall off, place the tomatoes in cold, preferably ice, water.
  6. Now peel the tomatoes, quarter them, cut only the tomato flesh into cubes and place in a bowl.
  7. You can then use the ice water to cool the eggs.
  8. Put the tomato seeds in an extra cup, we use them for the second dip.
  9. Marinate the tomato pulp with salt, pepper, sugar and olive oil, fold in the freshly chopped herbs.

Here are the pictures of how to prepare the diced tomatoes:

Tomatoes scored for skinning
Score tomatoes before blanching
Tomato after blanching.
Skinning tomatoes.
Tomato cubes Prepare the tomato concasse
Quarter the peeled tomatoes and cut out the core. Cut the tomato flesh into strips or cubes.
Barbecue sauces Recipe for 5 cold sauces for the next barbecue
Tomato dip as a tomato ketchup substitute. Tastes good as a barbecue sauce or with fondue.

4. Prepare the Pesto as a BBQ Sauce

You need two bunches of basil, 60 g of grated Parmesan and some garlic and 2 tablespoons of roasted pine nuts .

I always keep toasted pine nuts in the kitchen drawer because it’s convenient. Add olive oil, salt and pepper .

Put all the ingredients in a blender beaker and mix with the hand blender. Pour the basil pesto into a bowl.

You can already find separate instructions for Pesto Genovese , Carrot Green Pesto and Wild Garlic Pesto .

Basil pesto ingredients. Prepare pesto step by step.
Pesto ingredients on a cutting board
Pour olive oil over the basil pesto ingredients.
Pour the olive oil to the ingredients.
Pesto on a plate with bread Serving example.
Homemade pesto with bread on a plate.

5. Honey Mustard Sauce as a Barbecue Sauce

In the next step you prepare a cold base sauce, which is used for another 3 cold sauces.

Cold base sauce made from sour cream and crème fraîche with Dijon mustard or tarragon mustard and a little honey to taste. This makes cold mustard sauce

Preparation of sauces Tip from chef Thomas Sixt
mustard on spoon
Mustard on a Spoon, Medium Hot Mustard or Dijon Mustard.
Cold mustard sauce goes well with fish and meat.
Cold mustard sauce with Dijon mustard

6. Herb sauce as a Barbecue Sauce

Mix the second, prepared base sauce with freshly chopped herbs such as parsley, chervil, tarragon, chives, dill, or a herb mixture from the freezer.

The cold herb sauce is ready!

Finely chop the parsley
Chop fresh Herbs
stir in the cold base sauce
A cold base sauce.
Mix in the herb spread
Herb sauce preparing

7. Tartar sauce as a barbecue sauce

Peel the hard-boiled eggs, separate the yolks and whites and chop each extra small.

Place the eggs in the third, prepared bowl with the base sauce, finely chop a bunch of chives, add and stir. Tatar sauce ready!

Cut boiled eggs
Boiled and halved eggs.
cut chives
Finely chopped chives on a black board.

8. More Posts Related to the Topic

cold sauces based on mayonnaise , grill marinades for meat

Comments, Cooking Questions and Answers

4.96 from 1617 ratings

Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!

  • Hello Thomas,

    Great blog and Great Recipes from a Mega Great Chef!

    This is exactly what we were looking for – a site with sooo many different inspirations!

    We like to stop by here before the BBQ.

    Thank you very much, Thomas and best regards Chi


    • Dear both!


      Thank you for your nice and positive feedback.
      That makes me happy.

      Feel free to contact us again.. with kitchen gossip and cooking questions.

      Kind regards Thomas


  • Hi Thomas!

    Great Great Thomas 🙂

    Here are so many ideas on just one page, simply unbeatable and ultra delicious!!

    Thx for the Great Guide…



    • Hello 🙂

      thank you for your message and Feedback to this Sauces

      I am glad. I wish you continued success!

      Kind regards Thomas