Balsamic Vinegar BBQ Sauce Recipe
Balsamic Vinegar BBQ Sauce Recipe is a rich and slightly sweet homemade sauce made with balsamic vinegar, ketchup, brown sugar, mustard, garlic, and spices. It’s easy to prepare in under 30 minutes and perfect for grilling, dipping, or marinating. Bold flavor and simple ingredients make it a go-to favourite for many dishes.
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Whisk
- Chef’s knife
- Cutting board
- Measuring cups and spoons
Ingredients
- ¾ cup balsamic vinegar
- ½ cup ketchup
- ⅓ cup dark brown sugar
- 2 garlic cloves finely minced
- 1 tsp smoked paprika
- ½ tsp kosher salt
- ⅓ cup finely minced shallots
- 1/4 cup honey & 1 Tbsp molasses
- 1 Tbsp Dijon mustard or yellow mustard as an alternative
- ¼ cup water
- ¼ tsp freshly ground black pepper
- Pinch of cayenne pepper
- 1 Tbsp olive oil
- ½ tsp white pepper
- 2 Tbsp Worcestershire sauce
Instructions
Cook The Aromatics
- Start by heating a tablespoon of olive oil in a medium saucepan over medium heat. Toss in the minced shallots and garlic, and cook for 2 to 3 minutes until they’re soft and smell amazing.
Add The Vinegar
- Pour in the balsamic vinegar and give everything a good stir, scraping up any tasty bits stuck to the bottom of the pan.
Mix In The Rest
- Add the ketchup, brown sugar, Worcestershire sauce, mustard, honey, molasses, smoked paprika, both black and white pepper, salt, water, and a pinch of cayenne if you want a bit of heat.
Let It Simmer
- Bring the sauce to a light boil, then turn the heat down low. Let it simmer gently, uncovered, for 15 to 20 minutes. Stir every now and then until the sauce thickens up.
Fine Tune It
- If the sauce gets too thick, just add a splash or two of water. Taste it and tweak the seasoning maybe a bit more salt, pepper, or honey depending on what it needs.
Cool And Store
- Once the sauce is rich and flavorful, take it off the heat. Let it cool down a bit, then pour it into a clean jar or container. Keep it in the fridge, and it’ll stay good for up to two weeks.