Ingredients

• 1 tablespoon canola oil
• 1 cup minced onion
• 2 cloves garlic , minced
• 2 beefs bouillon cubes
• 0.5 cups hot water
• 3 , 6 ounce
• 1 cup granular sucrolose sweetener , such as Splenda®
• 0.75 cups Worcestershire sauce
• 0.75 cups Dijon mustard
• 3 tablespoons hickory-flavored liquid smoke
• 1 teaspoon salt
• 0.5 cups cider vinegar
• 1 tablespoon hot pepper sauce , such as Tabasco®

Instructions

1. 1 Heat oil in a large saucepan over medium heat, cook and stir until the onion is translucent, about 5 minutes. Mix beef bouillon cubes and water in a cup until cubes are softened and beginning to dissolve, and pour water and bouillon cubes into the saucepan. Bring to a simmer, stirring to dissolve the cubes. Mix in tomato paste, sucralose sweetener, Worcestershire sauce, Dijon mustard, liquid smoke flavoring, salt, cider vinegar, and hot pepper sauce. Stir until sweetener has dissolved.
2. 2 Bring sauce to a simmer, reduce heat, and simmer until the flavors have blended, 25 to 30 minutes. Stir frequently. For best flavor, cover and refrigerate overnight. Store in refrigerator for up to 1 week.

Nutrition per serving