Pinot Noir BBQ sauce
Pinot Noir BBQ Sauce is a rich, gourmet condiment earthy notes of Pinot Noir wine with traditional barbecue flavors like garlic, and spices. It offers a smooth, tangy-sweet profile with a hint of smokiness, perfect for glazing meats, grilling, or dipping. Ideal for enhancing pork, chicken, or beef with a refined twist.
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Chef’s knife and cutting board
- Fine mesh strainer (optional, for smoother sauce)
- Jar or airtight container (for storage)
Ingredients
- ¾ cup ketchup
- ⅓ cup apple cider vinegar
- ¼ cup packed brown sugar
- 2 tablespoons molasses
- ⅓ cup finely diced shallots approx. 2 shallots
- 1 tablespoon Worcestershire sauce
- 1 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper adjust based on heat preference
- ½ teaspoon dry mustard
- Salt and freshly ground black pepper to taste
Instructions
Saute Shallots:
- Heat the olive oil in a medium saucepan over medium heat. Add the diced shallots and cook until soft and translucent, about 3 4 minutes.
Deglaze with Wine:
- Pour in the Pinot Noir and stir, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce slightly for 5 minutes.
Add Remaining Ingredients:
- Stir in ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, chili powder, garlic powder, onion powder, cayenne pepper, dry mustard, salt, and pepper.
Simmer & Thicken:
- Bring the mixture to a low simmer. Reduce heat to low and cook uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
Blend (Optional):
- For a smoother texture, use an immersion blender directly in the saucepan, or transfer to a blender and puree.
Cool & Store:
- Let the sauce cool to room temperature. Store in a jar or airtight container in the refrigerator for up to 1 week.