Friday, July 20, 2012


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.

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