6 oz tomato paste
1/3 cup apple cider vinegar
1/2 cup water (adjust to thin)
1/3 cup brown sugar
1 tablespoon molasses
2 teaspoons yellow mustard or 1 tsp dry mustard
1 tablespoon Worcestershire sauce
1 teaspoon paprika (or smoked paprika if you like)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional but traditional)
1/2 teaspoon black pepper
1/2 teaspoon salt
Optional: pinch of celery seed or a dash of hot sauce
Combine tomato paste, vinegar, and water in a saucepan over medium heat. Whisk until smooth.
Stir in sugar, molasses, mustard, Worcestershire, and all spices.
Bring to a gentle simmer, then reduce heat to low.
Simmer 20–30 minutes, stirring occasionally, until flavors meld and the sauce thickens slightly.
Taste and adjust—Memphis sauce should have a little vinegar tang, a little spice, and a hint of sweetness, but nothing overpowering.
Cool, then store in the fridge. Lasts about a week, or freeze in batches.