Barbecue Sauce
Description
As featured in Gourmet Magazine – June 2007
“Finally, a sauce that your grilling shelf can't do without - its savory sweet kick makes it an ideal topping for anything barbecued.”
Adapted from Simon Pearce Restaurant
Ingredients
At a glance
Restaurant Recipes
Sauces, Dressings & Rubs
Makes
1 1/2 cups
1/2 cup balsamic vinegar
1/2 cup packed light brown sugar
1/2 cup chopped red onion
1 tablespoon chopped garlic
Pinch dried hot red-pepper flakes
1 cup ketchup
1/4 cup Dijon mustard
2 tablespoons soy sauce
1 1/2 teaspoons liquid smoke
3/4 teaspoon ground allspice
3/4 teaspoon Chinese five-spice powder
3/4 teaspoon black pepper
1/4 teaspoon star anise pieces
1/4 teaspoon salt
1/2 cup packed light brown sugar
1/2 cup chopped red onion
1 tablespoon chopped garlic
Pinch dried hot red-pepper flakes
1 cup ketchup
1/4 cup Dijon mustard
2 tablespoons soy sauce
1 1/2 teaspoons liquid smoke
3/4 teaspoon ground allspice
3/4 teaspoon Chinese five-spice powder
3/4 teaspoon black pepper
1/4 teaspoon star anise pieces
1/4 teaspoon salt
Methods/steps
Bring vinegar, brown sugar, onion, garlic and red-pepper flakes to boil in a 2-quart heavy saucepan and cook, uncovered, over moderately high heat, stirring occasionally, until mixture is reduced to 1/2 cup, 8 to 10 minutes (mixture will be thick and bubbly).
Stir in remaining ingredients until combined and simmer, covered, stirring occasionally, 10 minutes. Pulse in a food processor until smooth (use caution with hot liquids), then force through a medium mesh sieve.
Stir in remaining ingredients until combined and simmer, covered, stirring occasionally, 10 minutes. Pulse in a food processor until smooth (use caution with hot liquids), then force through a medium mesh sieve.
Additional Tips
Sauce can be made 2 weeks ahead and kept chilled, covered.
Reviews
