Barbecue Sauce from Simon Pearce
Published in: Simon Pearce Restaurant
1/2 cups balsamic vinegar
1/2 cups packed light brown sugar
1/2 cups chopped red onion
1 tablespoons chopped garlic
pinch dried hot red-pepper flakes
1 cups ketchup
1/4 cups Dijon mustard
2 tablespoons soy sauce
1 1/2 teaspoons liquid smoke
3/4 teaspoons ground allspice
3/4 teaspoons Chinese five-spice powder
3/4 teaspoons black pepper
1/4 teaspoons star anise pieces
1/4 teaspoons salt
Bring vinegar -- brown sugar, onion, garlic and red-pepper flakes
to boil in a 2-quart heavy saucepan and cook, uncovered, over
moderately high heat, stirring occasionally, until mixture is reduced
to 1/2 cup, 8 to 10 minutes (mixture will be thick and bubbly).
Stir in remaining ingredients until combined and simmer, covered,
stirring occasionally, 10 minutes. Pulse in a food processor until
smooth (use caution with hot liquids), then force through a medium
mesh sieve.
Makes about 1 1/2 cups
Recipe Notes
As featured in Gourmet
Finally, a sauce that your grilling shelf can't do without - its
savory sweet kick makes it an ideal topping for anything barbecued.
Sauce can be made 2 weeks ahead and kept chilled, covered.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/