Bloody Mary Finishing Sauce Recipe

A finishing sauce goes on after cooking. While BBQ sauce caramelizes during grilling, a finishing sauce adds a bright, tangy layer right before serving. It keeps its flavor intact because it never faces direct heat.

This one uses Stu's Bloody Mary Concentrate as the seasoning base. The pickle brine, spices, and horseradish in the concentrate replace the usual pile of individual ingredients. One pour, and the depth is already there.

It pairs best with grilled pork and chicken, but works on any protein that benefits from a sweet, tangy, slightly smoky glaze.

Recipe

Prep time: 10 minutes | Cook time: 2 hours | Makes: About 2 cups

Ingredients

• 1 tablespoon vegetable oil
• 1 small onion, diced
• 1 can (28 oz) whole tomatoes with juice
• 8 oz tomato juice
• 3/4 cup Stu's Bloody Mary Concentrate (Classic Original)
• 1/4 cup molasses
• 1/4 cup fresh orange juice

Directions

1. Heat oil in a heavy-bottomed pan over medium heat. Add onions and saute for 8 to 10 minutes until soft and translucent.
2. Add tomatoes, tomato juice, Stu's concentrate, molasses, and orange juice. Bring to a boil.
3. Reduce to a bare simmer. Cook uncovered for 2 hours, stirring occasionally, until tomatoes break down completely.
4. Remove from heat and let cool slightly.
5. Blend until smooth using an immersion blender or food processor.
6. Store in an airtight container in the fridge for up to two weeks.

Flavor Variations by Concentrate

The base recipe works with any of the three Stu's flavors. Each changes the character of the sauce.

Classic Original creates a balanced, all-purpose finishing sauce. The pickle brine and horseradish add tang without overwhelming the sweetness of the molasses. This is the version to start with.

Smoked Jalapeno adds a smoky heat layer that pairs especially well with grilled pork ribs or pulled pork. The chipotle notes complement the molasses beautifully.

Jamaican Jerk brings warm allspice and scotch bonnet heat. This version shines on grilled chicken thighs or jerk-spiced pork chops. It creates something closer to a Caribbean-style glaze.

How to Use It

Spoon the sauce over meat during the last minute of resting, or serve it on the side for dipping. The key is that it goes on after the grill, not during. Direct heat would burn the sugars and mute the flavors you spent two hours building.

It also works as a base for other applications. Thin it with a splash of vinegar for a tangy drizzle over tacos. Thicken it by reducing further for a glaze on roasted vegetables.

How This Differs from BBQ Sauce

If you want a sauce that caramelizes on the grill, try the Bloody Mary BBQ Sauce. That recipe is designed for direct heat and builds a sticky, charred crust.

This finishing sauce stays bright and tangy because it skips the grill entirely. The two recipes complement each other. Use BBQ sauce during cooking, finishing sauce after.

More Ways to Cook with Concentrate

The same bottle that makes this finishing sauce also works as a steak marinade, a base for chili, and a flavor booster for spicy bone broth. That versatility is the advantage of the concentrate format. One bottle handles drinks, marinades, sauces, and soups.

Browse all cooking recipes using Stu's Concentrate for more ideas, or explore the full Bloody Mary and Savory Drinks collection.