Step 1

Prep. Mix the wet ingredients together in a bowl.

Step 2

If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly.

Step 3

Cook. Simmer for 10 minutes to pasteurize it.

Step 4

Serve. Pour into a clean jar and use as you would any BBQ sauce. Store remaining sauce in the fridge. Leftovers will keep in the fridge for months.