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
Ingredients:
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)
Method:
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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