Ingredients for Bourbon Vidalia Onion Barbecue Sauce
- 2 tablespoons butter
- Olive Oil
- Vidalia Onion
- Garlic Cloves
- Red Wine Vinegar
- 1 cup ketchup
- 1 tablespoon Worcestershire sauce
- Honey
- 2 tablespoons brown sugar
- Soy Sauce
- Paprika
- Chili Sauce
- 1/4 teaspoon black pepper
- Salt
- 1/2 cup bourbon
- Molasses
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How to Make Bourbon Vidalia Onion Barbecue Sauce
- Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a medium saucepan over medium heat. Add 2 large Vidalia onions, thinly sliced, and 2 cloves of minced garlic. Cook until softened and translucent, about 5-7 minutes.
- Stir in 1 cup of ketchup, 1/2 cup of bourbon, 1/4 cup of apple cider vinegar, 2 tablespoons of brown sugar, 1 tablespoon of Worcestershire sauce, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/4 teaspoon of black pepper, and a pinch of cayenne pepper (optional). Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally, until the sauce has thickened slightly.
- Carefully use an immersion blender (or transfer to a regular blender) to puree the sauce until the onions are very fine and the sauce is smooth.
- Let the sauce cool completely before transferring it to sterilized jars. Refrigerate for up to 2 weeks or store in a cool, dark place for longer storage. Baste generously on your favorite meats before, during, or after cooking for an unforgettable flavor experience!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
28g
Fat
3g
Carbs
2g