I have created a few different barbecue sauces lately for events out or for family dinners at home. Each one has been different, but I especially enjoyed this one made with a clever balsamic reduction, which I found to be more flavorful and tasty.
The first references to barbecue sauce, which can be used as a marinade, condiment, finishing or basting sauce were made in the 16th Century in France, and first referenced in America in the 17th Century. Having family in town from New Zealand generated discussion about barbecue - a type of food, a style of cooking or the name of a gathering - and about the regional and individual preferences. Barbecue and barbecue sauces are very specific to individual tastes, with unique blends of ingredients and methods to make them.
This quintessential sauce of summer pairs perfectly with anything grilled or smoked, delicate enough to serve with salmon, as I did recently, but robust and full bodied enough to pair with pork or chicken.
Balsamic Barbecue Sauce
- ½ cup De Nigris balsamic vinegar
- 1 shallot
- 2 cloves garlic
- 1 tablespoon olive oil
- ½ teaspoon crushed red pepper
- ¼ cup ketchup
- 1 tablespoon brown sugar
- 1 tablespoon dijon mustard
- ½ teaspoon molasses
- ½ teaspoon worcestershire sauce
- Bring the De Nigris Balsamic Vinegar to a boil in a small saucepan, over medium heat. Turn to low and cook until reduced to about 3 tablespoons. Remove from heat.
- Chop shallot finely, mince garlic and add to a skillet with olive oil. Add crushed red pepper and cook until fragrant, about 3 to 4 minutes.
- Stir garlic mixture into balsamic reduction. Add ketchup, brown sugar, Dijon mustard, molasses and Worcestershire sauce. Season to taste with salt and pepper.