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Kentucky bourbon barbecue sauce

Kentucky bourbon barbecue sauce
(Christian K. Lee / Los Angeles Times)
1

In a heavy-bottom 3- to 4-quart pot, combine the onion, garlic and bourbon. Bring the bourbon to a simmer over medium-high heat, then reduce the heat to maintain a gentle simmer and continue to cook until the onion is translucent, about 10 minutes.

2

Stir in the pepper, chile powder, dried mustard, salt, tomato paste, ketchup, cider vinegar, liquid smoke, Worcestershire sauce, dark brown sugar, Tabasco and maple syrup, if desired, for a sweeter sauce. Continue to gently simmer for 30 minutes to give the flavors time to marry. Stir frequently, making sure to scrape the bottom of the pot to prevent burning.

3

Remove from heat and purée the sauce until fairly smooth using an immersion blender or blending in stages using a stand blender. Set aside to cool, then refrigerate, covered, in a non-reactive container for up to 2 weeks. This sauce can also be frozen.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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