Sweet Whiskey Barbecue Sauce
slightly adapted from Amy
Ingredients
3 tablespoons grapeseed or other neutral oil
1 large yellow onion, diced
8 cloves garlic, chopped
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white wine vinegar
1/2 cup brown sugar
3 tablespoons whiskey
3 tablespoons honey
2 tablespoons Worcestershire sauce
1 tablespoon dark molasses
2 teaspoons salt
1 teaspoon liquid smoke
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/4 teaspoon coarsely ground black pepper
Method
In a large saucepan on medium low heat, saute the onions and garlic in the oil for about 10 minutes, until the onions are translucent but *not* browned. Add the rest of the ingredients. Bring mixture to a boil, then reduce heat to medium low. Simmer uncovered for about 75 minutes, or until sauce thickens.
Remove from heat and let cool slightly, then strain through a fine mesh sieve, pushing down on the solids to get all the juices through.
Use immediately or refrigerate in an airtight jar for a month or so. Makes about 2 cups.
NOTES
With my complaints about most barbecue sauces being too sweet, you'd think I wouldn't have liked this one as much as I did. But oh boy, did I ever. I think in certain moments, I may even prefer this over my original.
It is sweet, yes, but it's that beautiful, simple, not cloying sweet that comes from natural things like honey and molasses and brown sugar. If I have one complaint with my original barbecue sauce, it is that there is hoisin sauce in it. I just never could get past the idea that an already processed bottled ingredient was helping give it its flavor. I knew that element wasn't absolutely necessary for me to create a sauce I loved. This sweet whiskey sauce proves that point.
The original called for so little whiskey, it seemed silly to include it in the title, so I upped the amount considerably. I think it makes a difference. I ate this with ribs since that's what the original recipe was paired with, though surely this would be great on some grilled chicken as well.
5 comments:
Isn't this just so freaking good? :D I've made it a few times now, and also upped the amount of whiskey...I agree, it did make a difference.
For me, I never blinked when buying store-bought sauce, but now it's painful and it all tastes gross.
Absolutely with you on the subject of cloyingly sweet sauces - was just thinking this yesterday when I tried a new BBQ joint with stellar, not-too-sugary sauces. Thanks for the post!
Amy, I'm definitely making this one again for Steve's family and friends. Definitely a Texas barbecue lovers sauce.
Jeff, cloying is a great way to describe it! Even though this one is sweet, it just tastes so "natural." I'm glad you found good ones dining out - I find those tend to be the harshest, even at some of the mom and pop barbecue places.
For someone who has a serious bent for dessert making, I have a very NOT developed sweet tooth. I'll give this a try since I know your palate (and Amy's) tend to dovetail with mine. Mmmm. Barbecue.
Why thank you! I do hope you try this one, too. It's really my second go-to now. I dig it. :)
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