- 1 cup Smoked Balsamic Vinegar
- 1 tablespoons olive oil
- 1/3 cup finely minced shallots (about 1 medium)
- 2 teaspoons freshly minced garlic (about 2 medium cloves)
- 1/4 teaspoon crushed red pepper
- 1/2 cup ketchup
- 1/4 cup honey
- 2 tablespoons dark brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon molasses
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon ground white pepper, plus more to taste
- Kosher salt, to taste
- Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to low and simmer until vinegar is reduced to 1/3 cup, about 30 minutes. Remove from heat.
- Heat oil in a medium saucepan over medium heat until shimmering. Add in shallot and cook, stirring frequently, until softened, about 5 minutes. Stir in garlic and crushed red pepper and cook until fragrant, about 30 seconds.
- Stir in reduced balsamic vinegar, ketchup, honey, brown sugar, mustard, molasses, Worcestershire,
- and white pepper. Bring to a boil, then reduce to a simmer and let cook until slightly thickened, about 15 minutes, stirring occasionally. Remove from heat. Season with salt and additional pepper to taste.
- For smoother sauce, puree with an immersion blender, or in the jar of a regular blender, until smooth. Let cool to room temperature, then transfer to an airtight container and store in refrigerator for up to a month.