Super Computer Creates BBQ Sauce Recipe

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Cognitive computers from IBM Research modeled quintillions of recipes based on thousands of ingredient combinations to predict what new tastes people would find surprising and delicious.

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"Immediately, you can taste the sweet warmth of the wine and the squash," wrote Fast Company's Mark Wilson after taste-testing the sauce. "The tamarind blends seamlessly, backed by a duo of vinegars, to tickle your tongue with just the right amount of tartness. The other flavors combine to leave an indefinable, warm aftertaste that, as you have a few more bites, actually heats your mouth--thanks to Thai chiles."

"I test it again and again," he continued. "Finally I just slather my plate in the stuff. It’s delicious--the best way I can describe it is as a Thai mustard sauce, or maybe the middle point between a BBQ sauce and a curry. Does that sound gross? I assure you that it isn’t."

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300g butternut squash, diced
200g white wine


100g rice vinegar
50g butter, unsalted
5g tamarind concentrate
40g water
10g chili paste (Sriracha)
4g soy sauce
50g dates, pitted and chopped
2g Thai chili
3g mustard seed
3g turmeric, fresh, thinly sliced
0.4g cardamom, ground
5g coriander leaves
2g Meyer lemon zest, grated
5g salt, to taste
10g Meyer lemon juice
6g molasses

1. Gently sweat the squash in the butter over medium low heat until softened, approximately 5-10 minutes.

2. Add the vinegar, tamarind, water, wine, chili paste, and soy; bring to a simmer and reduce heat to low. Add the dates, chili, mustard seed, turmeric, and cardamom. Continue to simmer and reduce to roughly 250g, for about 20 minutes.

3. Remove from heat; add the coriander leaves and lemon zest. Blend to a very smooth consistency and cool.

4. Season the mixture with salt, lemon juice, and molasses. Chill.

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