Whiskey Barbecue Sauce
Whiskey barbecue sauce is a thin, savory glaze built mostly from spirit, with ketchup and a few pantry bottles doing the supporting work. Boiling the whiskey for ten minutes drives off the harsh alcohol and concentrates its oak and caramel notes. Soy sauce and Worcestershire add depth, while cider vinegar keeps it sharp. It takes one pan and no chopping, and it keeps in the fridge for two months.
Instructions
Pour the whiskey, ketchup, Worcestershire sauce, soy sauce, cider vinegar and chicken broth into a large saucepan. Using a large pan gives the mixture room to bubble without boiling over.
Set the pan over high heat and bring the mixture to a boil, stirring as it heats so the ketchup dissolves into the liquids.
Keep it boiling for 10 minutes, stirring throughout. The sauce is ready when it has cooked down and the sharp smell of raw alcohol has mellowed.
Let the sauce cool, then transfer it to a nonreactive container such as glass. Store it in the refrigerator for up to 2 months.
Make it personal.
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