MAKES: 12 servings TESTED BY: Linda B.

082 Balsamic BBQ Sauce

TASTING COMMENTS:

We did a side-by-side test of three different barbeque sauces to choose one to include in this collection. This was the unanimous favorite. It’s sweet, tangy, and acidic with a touch of heat.—LB

Prep 10 minutes cook 45 minutes

• 1 cup lager beer
• 1 cup ketchup
• ½ cup packed brown sugar
• ⅓ cup white balsamic vinegar
• 6 cloves garlic, minced
• 1 Tbsp. honey
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1 tsp. sriracha sauce or sweet Asian chili sauce (optional)
• ½ tsp. freshly ground black pepper

A bit of lager adds crisp, malty flavor to this sauce without overwhelming it.

The must (unfermented juice) of the grapes for regular balsamic is caramelized and aged for 12 years in wood-fired barrels. The must for white balsamic is not caramelized and is aged only a year in uncharred barrels. White balsamic has a lighter, cleaner taste than regular balsamic.

1. In a medium saucepan combine all ingredients. Bring to boiling; reduce heat. Simmer, uncovered, 45 minutes to 1 hour or until desired consistency, stirring frequently.

Per serving 86 cal., 0 g fat., 0 mg chol., 192 mg sodium, 21 g carb., 0 g fiber, 18 g sugars, 0 g pro.

Chili Sauce Choices There are many varieties of Asian chili sauce on the market. Sriracha may be the most familiar, but you can use other types as well. Just look for one that is made with chiles, vinegar, garlic, sugar, and salt.

Balsamic BBQ Sauce

BARBECUE SAUCE BASICS

brown sugar Brown sugar is a key component in the sweet flavor profile of barbecue sauce. Use dark brown sugar for a more intense molasses flavor.

paprika Paprika contributes a subtle smokiness to many barbecue sauce recipes. There are several varieties of Hungarian paprika, ranging from delicate to hot. Any paprika labeled as Hungarian is sure to contribute smoky flavor.

onion In many recipes, cooking onions until softened is the first step to building the aromatic flavor of your sauce.

butter Butter works as an emulsifier and stabilizer in barbecue sauce—it helps hold together the mixture. Butter also adds to the body and rich flavor of the sauce. If your meat is dry for any reason, the butter adds a velvety moisture back to the meat.

garlic Like the onion, garlic is an aromatic ingredient. Cook garlic just until it is light golden.

chicken broth Water or chicken broth can serve as a sauce’s base.

balsamic vinegar A traditional barbecue sauce usually includes vinegar—most often cider vinegar. Balsamic vinegar adds the familiar punchy tang, but it offers a bold, complex sweetness, too.

pepper Freshly ground black pepper helps to round out the heat.

chili powder Chili powder—a seasoning mix of dried chiles, garlic, oregano, cumin, coriander, and cloves—adds smokiness and heat. Try ancho chile powder or chipotle chile powder for a more pronounced chile flavor.

red pepper flakes Red pepper flakes add heat to barbecue sauce. Add a small amount of red pepper flakes, then taste after simmering. You can always add more!

tomato paste or ketchup Tomato paste or ketchup adds a concentrated acidic flavor, as well as body, to the sauce.

molasses Molasses, the syrupy by-product of refining sugar cane, adds sweetness to barbecue sauce. You can use either light or dark molasses—dark is slightly thicker with an earthier flavor.

Keep it saucy Store any remaining sauce in an airtight container in your refrigerator up to 1 week. Looking for ways to use it? Brush barbecue sauce onto a homemade (or store-bought) pizza crust, then top with cheese, red onion, and pulled chicken or pork. Or mix some of the leftover sauce with shredded beef for quick and tasty barbecue quesadillas.