Thursday, December 16, 2010

Barbeque Sauce

1 Tbsp. Olive Oil
½ Small Onion, Finely Chopped
1 Clove Garlic, Finely Chopped
1 Cup Ketchup
¼ Cup Cider Vinegar
¼ Cup Molasses
2 Tbsp. Brown Sugar
2 Tbsp. Dijon Mustard
2 Tsp. Worcestershire Sauce
1 Tbsp. Chili Powder
¼ Tsp. Cayenne Pepper (Optional)
Kosher Salt and Black Pepper

Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring frequently, until softened, 3-5 minutes. Add the ketchup, vinegar, molasses, brown sugar, mustard, Worcestershire sauce, chili powder, cayenne (if using,) ¾ cup water, ¼ tsp. salt, and ½ tsp. pepper. Simmer gently, stirring occasionally, until slightly thickened, 12-15 minutes. The sauce will keep in the refrigerator for up to 2 weeks. To use: baste poultry, meat, or seafood with the sauce during the last few minutes of grilling. Serve extra sauce on the side for dipping.

Real Simple Magazine

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