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Recipe Detail Page
Bourbon Dipping Sauce
Winter 2014
With plenty of sweet heat, the bourbon really shines through in this all-purpose barbecue sauce. Use with fried chicken, burgers or pork ribs.
Makes 2 cups (500 mL)
2 tbsp (30 mL) butter
1 small onion, finely diced
1 cup (250 mL) ketchup
¼ cup (60 mL) apple cider vinegar
½ cup (125 mL) brown sugar, packed
⅓ cup (80 mL) Kentucky bourbon
¼ cup (60 mL) yellow mustard
1 tbsp (15 mL) hot pepper sauce
2 tbsp (30 mL) Worcestershire sauce
2 tsp (10 mL) smoked paprika
1 tsp (5 mL) garlic powder
1 tsp (5 mL) onion powder
1 In a large, heavy-bottom pot, over medium-high heat, add butter and onion and cook until onion softens, about 5 minutes.
2 Add the remaining ingredients, stirring well—use a whisk to break up any spice clumps—andbring to a gentle boil.
3 Reduce heat to medium-low and simmer, uncovered, until sauce thickens. Stir often so the sugars in the sauce don’t stick and burn.Continue to simmer and stir for about 15 minutes.Leftovers can be stored, covered, in the fridge for up to 2 weeks.
Makes 2 cups (500 mL)
