Saturday, 9 June 2012

Brit Sauce

Remember HP sauce?  I know, no longer in your fridge/cupboard, right?  It was tasty stuff, but incredibly strong.  Too strong.  A bit too tangy sometimes.  And full of sugar and crap.

What if you could make your own, and make it just a bit milder, and make it more primally acceptable?  A bit HP sauce-meets-bbq-sauce. 

That is exactly what I did.

And it goes great slathered on bbq meats--burgers, sausages, chicken.  I have variations in mind for a spicy wing sauce and a sweet teriyaki-like stir-fry sauce that I have to test and get back to you on still.  I'm drooling thinking of them.

So here's the basic sauce.  Store it in your fridge; it should last for a very long time with all that vinegar in it, but if you're hesitant, cut the recipe into 1/4 amounts to test it out on burgers and see how you like it.  I'm sure you will like it.

Makes about 1 cup


1 cup balsamic vinegar
1/2 cup apple cider vinegar
1/3 cup Worchestershire sauce
3 tbsp tomato paste
1 tbsp honey
2 tsp onion powder
2 tsp garlic powder
dash salt (optional)


Put your balsamic vinegar in a shallow skillet or in a small pot and bring to a boil.  Simmer it until it is reduced by half.  This will only take a couple of minutes.  Add the rest of your ingredients and continue to simmer until it is reduced to about a cup of sauce, about 2 minutes more.  Remove from heat.  Cool completely before pouring into a jar and storing in the fridge.

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