Last night I tried a modified recipe from Draft magazine for a beer BBQ sauce. Here is my paraphrased version with some changes.
1 Tbsp olive oil
1/3 Cup onion chopped
1.5 Tbsp minced garlic
2 Cup ketchup
2 Tbsp Worcester sauce
2 Tbsp Dijon mustard
1 Tbsp molasses
1/2 tsp salt
1/2 tsp fresh ground black pepper
1 Cup beer (I used homebrewed oatmeal stout)
Heat oil in sauce pan the toss in garlic and onion for 3-4 minutes.
Add all other ingredients then simmer for 30 min. Should reduce almost half.
This worked great! You can use a food processor to smooth it out, but I like the rustic texture of the cooked onions. The flavor was complex and tasty. I might add a bit of chipotle in next time. I froze half to be used later.