1 C of The Olive Bin's Traditional 18-Year Balsamic Vinegar
1 T of The Olive Bin's Olive Wood Smoked Olive Oil
1/3 C finely minced shallots (about 1 medium)
2 tsp freshly minced garlic
1/4 tsp crushed red pepper
1/2 C ketchup
1/4 C honey
2 T dark brown sugar
2 T Dijon mustard
1 T molasses
1 T Worcestershire sauce
1/2 tsp ground white pepper, plus more to taste
Kosher salt, to taste
Balsamic Barbecue Sauce
Ingredients
Directions
- 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.
- 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.
- Stir in reduced balsamic vinegar, ketchup, honey, brown sugar, mustard, molasses, Worcetershire, 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.
- 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.
Additional Info
Adapted from www.seriouseats.com
