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Sauced

Balsamic Barbecue Sauce

Balsamic Barbecue Sauce

[ Photographs: Joshua Bousel ]

The tang and robustness of balsamic vinegar dominates, but also finds a nice balance with barbecue sauce standards like ketchup, honey, mustard, and molasses.

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Balsamic Barbecue Sauce

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About This Recipe

Yield:makes 1 1/2 cups
Active time:30 minutes
Total time:1 hour
Special equipment:Immersion blender or regular blender (optional)
This recipe appears in: Grilling: Balsamic Glazed Baby Back Ribs Sauced: Balsamic Barbecue Sauce

Ingredients

  • 1 cup balsamic vinegar
  • 1 tablespoons olive oil
  • 1/3 cup finely minced shallots (about 1 medium)
  • 2 teaspoons freshly minced garlic (about 2 medium cloves)
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup ketchup
  • 1/4 cup honey
  • 2 tablespoons dark brown sugar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon molasses
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon ground white pepper, plus more to taste
  • Kosher salt, to taste

Procedures

  1. 1

    Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to low and simmer until vinegar is reduced to 1/3 cup, about 30 minutes. Remove from heat.

  2. 2

    Heat oil in a medium saucepan over medium heat until shimmering. Add in shallot and cook, stirring frequently, until softened, about 5 minutes. Stir in garlic and crushed red pepper and cook until fragrant, about 30 seconds.

  3. 3

    Stir in reduced balsamic vinegar, ketchup, honey, brown sugar, mustard, molasses, Worcestershire, and white pepper. Bring to a boil, then reduce to a simmer and let cook until slightly thickened, about 15 minutes, stirring occasionally. Remove from heat. Season with salt and additional pepper to taste.

  4. 4

    For smoother sauce, puree with an immersion blender, or in the jar of a regular blender, until smooth. Let cool to room temperature, then transfer to an airtight container and store in refrigerator for up to a month.

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