Normally, I’m not one to turn down some help from the grocery store — semi-homemade is my middle name. But when it comes to sauces and dressings, I prefer to make them from scratch.

For one, it’s more cost-effective since I can easily whip up different variations using ingredients I already have in my pantry. And more importantly, I get to control the ingredients that go into my sauces/dressings, and therefore end up with a much healthier option (don’t even get me started on all the crap that’s in bottled salad dressings!).

Now that summer is here (and the Seattle weather is beginning to cooperate), I’ve been craving BBQ. So naturally, I decided to give homemade BBQ sauce a try. The first batch was atrocious, but I’m happy to report that attempt #2 was a success — a thick, sweet ‘n tangy BBQ sauce, just the way I like it! And since a BBQ meal isn’t complete without a tasty side dish, I also made a honey-dill vinaigrette, which can be used to dress virtually any salad.

OK, friends, that’s all I’ve got for now. BUT! Come back tomorrow for BBQ meal #1: Baked (and brined – yum!) BBQ Chicken Legs w/ Potato Salad.

Homemade BBQ sauce

yields approx. 2 cups

• One 15-oz can tomato sauce
• 1/4 cup apple cider vinegar
• 1/2 cup dark brown sugar
• 2 tsp Dijon mustard
• 2 tsp honey
• 2 tsp molasses
• 2 tsp liquid smoke
• 1 Tbsp cornstarch
• Worchestershire sauce, a few dashes
• cayenne, to taste (I like a nice spicy kick to my BBQ sauce )
• salt and pepper, to taste

Combine all ingredients in a medium saucepan and bring to a boil. Reduce heat and let sauce simmer uncovered for at least 30 mins (longer if you want it to be thicker). Note: You’ll want to stir often to avoid having the sauce bubble all over the place (at least that was my experience ). If you aren’t using the sauce right away, let it fully cool down before storing it in the refrigerator/freezer.

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Honey-dill vinaigrette

yields approx. 2 cups

• 1/3 cup honey
• 1/4 cup apple cider vinegar
• 1/4 cup Greek yogurt
• 1/4 cup Dijon mustard
• 1 tsp dill (or to taste)
• salt and pepper, to taste
• 2/3 cup extra-virgin olive oil

In a medium bowl, combine the first 6 ingredients until well incorporated. Whisk in the extra-virgin olive oil. Taste for seasoning and adjust if needed. Serve over salad of your choice — works particularly well in coleslaw, potato salad and pasta salad.