Balsamic Barbecue Sauce

You can never have too many sauce recipes, so give Balsamic Barbecue Sauce a try. This recipe serves 6. One serving contains 156 calories, 1g of protein, and 3g of fat. For 78 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 162 people were glad they tried this recipe. It is perfect for Father's Day. It is a good option if you're following a gluten free and dairy free diet. This recipe from Serious Eats requires balsamic vinegar, worcestershire sauce, olive oil, and shallots. Several people really liked this Barbecue dish. From preparation to the plate, this recipe takes around 1 hour. Taking all factors into account, this recipe earns a spoonacular score of 16%, which is rather bad. Users who liked this recipe also liked Grilled Chicken with Balsamic Barbecue Sauce, Flank Steak With Balsamic Barbecue Sauce, and Mini Meatballs with Raspberry-Balsamic Barbecue Sauce.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 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 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 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 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.

 

Step by step:

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.

2. Remove from heat.

3. Heat oil in a medium saucepan over medium heat until shimmering.

4. 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.

5. 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.

6. Remove from heat. Season with salt and additional pepper to taste.

7. For smoother sauce, puree with an immersion blender, or in the jar of a regular blender, until smooth.

8. Let cool to room temperature, then transfer to an airtight container and store in refrigerator for up to a month.

Nutrition Information:

covered percent of daily need