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No Cook BBQ Sauce

"A tangy BBQ sauce that can be used for just about anything from sandwiches to french fries. Kids especially seem to enjoy."

By allrecipes · From Open Recipes · 9 ingredients
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No Cook BBQ Sauce

Why it works: Mustard and garlic match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 4,053 recipes mention both. Both carry linalool, which smells floral, citrus. The science ↓

No Cook BBQ Sauce

4 cups
Prep10 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Mustard + garlictop 6% of all pairs
    Aroma overlapstrong
    Mentioned together4,053 recipes

    Shared aroma: linalool (floral, citrus).

  2. Vinegar + mustardtop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Garlic + peppertop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Ketchup + sugartop 8% of all pairs
    Aroma overlapstrong
    Mentioned together260 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Mustard + peppertop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (ketchup, vinegar, mustard, sugar, pepper):

  1. Allspicebetter flavor fit
  2. Tarragonbetter flavor fit
  3. Celerybetter flavor fit
  4. Garlicthe original

Fit is the average pairing score against ketchup, vinegar, mustard, sugar, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).