Kentucky Bourbon Barbecue Sauce Recipe With Dijon Mustard
Direct from Kentucky I've got 3 bourbon barbecue sauce recipes for you that all go great on most meats.
If you've got all the ingredients to hand then this first bourbon barbecue sauce recipe with Dijon mustard is supremely easy and has a knockout flavor.
First just a word of reassurance if you don't like to take alcohol. The bitter taste (and the other effects) of the alcohol are evaporated as the sauce is warmed through so this sauce is not designed to be alcoholic in any way.
Bourbon Barbecue Sauce With Dijon Mustard
If you're looking at the recipe ingredients and thinking “where's the vinegar?” then don't worry, this is where the Dijon mustard comes into play because there's vinegar in the mustard and just to keep you comfortable there is also a short sharp shot of balsamic to finish it off. Plenty of opportunity to add the sourness that distinguishes a barbecue sauce.
Note also that alcohol can add a bitterness to any cooking so it's important that the sauce warmed through to allow for the alcohol to evaporate.
Into a medium heated saucepan, add the onion and fry until the onion goes clear, then add the chili to soften and the garlic a few minutes later.
Continue to fry until the garlic is fragrant (usually about a minute) taking care not to burn any of the ingredients and then add the bourbon. Stir well to “de-glaze the pan” and get all the flavors into the sauce. Whilst doing this the heat of the pan will drive off the alcohol so if using gas just beware that the vapors might catch fire. If it does happen, don't panic the flame will die down in a short space of time.
Now add all the other ingredients and bring the sauce up to a simmer stirring all the time to ensure that the ingredients are fully mixed in. Simmer for approx 15 minutes until the sauce has thickened.
Place a saucepan on a low heat, melt the butter and add the chopped onion. Allow the onion to cook gently in the butter until it caramelizes (maybe 30 minutes) then add the sugar and the ketchup and stir. You'll know when the caremelization starts because the onion will turn a brown color and the texture will stay soft - you're not looking for burned and crispy.
Now throw in the rest of the ingredients, mix them up and stir. Simmer gently for about 15 minutes until your bourbon barbeque sauce starts to thicken.
Allow to cool and then taste. If you want to add a little more Tabasco then go for it.
This sweet Bourbon barbecue sauce recipe is really quick to prepare and surprisingly doesn't have any added sugar.
It isn't sugar free however because the sweetness comes from a healthy dose of maple syrup and molasses combined with what I would call the "traditional" ingredients common to many barbecue sauces and of course that dash of Bourbon to give such a distinctive flavor that makes this sweet Bourbon BBQ sauce recipe a perfect choice whatever meat you are grilling.
Note that there's quite a lot of “runny” fluid in this recipe so if you like it runny then this one is for you but if you're looking for something a little more viscous to use a mop for example then give the sauce a little longer time on the simmer and it will reduce nicely.
Place a saucepan on a medium heat, melt the butter and olive oil and fry the onions until golden (usually about 5-10 minutes). After that it's just a matter of throwing in the rest of the ingredients although I like to do it in a particular order.
Turn the heat down, stir in the ketchup and then gently add the Bourbon stirring all the time. Think of it like making a roux, you've got the flour cooked and thickened and it's now about letting the sauce down gently so you don't get any lumps in it. By adding the Bourbon gently you achieve two things:
The ketchup will let down to a thin sauce smoothly without forming globules.
Any bitterness from the alcohol will burn off (it's the flavor of the Bourbon that we want, not the alcohol).
Now stir in the rest of the ingredients, apply a bit more heat and gently bring it up to a simmer whilst continuing to stir and make sure that the ingredients are fully mixed in together. Let it simmer until it is the consistency of BBQ sauce that you want, stirring often.