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Bourbon Barbecue Sauce

Wednesday, July 5, 2017

1/2 cup ketchup (120ml)
1/2 cup homemade chicken stock or store-bought low-sodium chicken broth (120ml)
1/2 cup light brown sugar
1/4 cup cider vinegar (60ml), plus more if needed
1/4 cup plus 1 tablespoon bourbon (75ml), divided
1 small onion, grated on the large holes of a box grater (about 4 ounces; 115g)
2 tablespoons Dijon mustard (30ml)
1 tablespoon dark molasses (15ml)
1 tablespoon soy sauce (15ml)
1 tablespoon Worcestershire sauce (15ml)
2 teaspoons hot sauce (10ml), plus more if needed
1/2 teaspoon freshly ground black pepper

In a small saucepan, stir together ketchup, chicken stock, sugar, vinegar, 1/4 cup bourbon (60ml), onion, Dijon, molasses, soy sauce, Worcestershire sauce, hot sauce, and black pepper. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until reduced by about one-third (sauce should be glaze-like). Stir in the remaining tablespoon of bourbon and add more vinegar or hot sauce to taste, if desired.

Cooled barbecue sauce can be stored in a sealed container in the refrigerator for up to 1 month.

(from Serious Eats Summer Nachos

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