Homemade Whiskey BBQ Sauce Recipe

Ingredients for Whiskey BBQ Sauce

• 1 cup Chicken Broth
• 1/2 cup Heinz Ketchup
• 1/3 cup Whiskey (I used Jack Daniels)
• 1/4 cup Molasses
• 1 small Vidalia onion (I mean it too)
• 1 tbsp Light Soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp Grey Poupon, Dijon Mustard
• 3 tbsp Dark Brown Sugar

Heat 1 tbsp of Neutral Oil in a Pot Over Medium-Low Heat

Chop 1 small Vidalia onion and sauté until translucent and fragrant.

If you use too much onion and cook them in the sauce this way, onion will be the leading flavor. If you have a medium onion, use like 1/3rd of it.

Then add the rest of the ingredients.

Whisk all the ingredients together and ensure the sugar dissolves and the mustard is well combined.

Allow this Mixture to Simmer for ~20 Minutes

Ensure your burner is on a low to medium-low setting.

If you start to see the mixture frothing/bubbling the heat is too high and you’re going to scorch the sugar – ruining the sauce.

Use your whisk or wooden spoon to occasionally stir and agitate the sauce.

Optionally, Strain the Onions

DON’T throw these out. They are absolutely delicious on burgers.

You could opt to let the sauce cool and then blend the onions together with the sauce until smooth but I’d rather them be a background flavor instead.

Once strained, put into a mason jar or similar container and store in your refrigerator.

Use within a month.

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Homemade Whiskey BBQ Sauce

This is my version of whiskey BBQ sauce. It's sweet, onion-y, and has a smoky whiskey flavor. Great on burgers, wings, and more.

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Ingredients

• ▢ 1 cup Chicken Broth
• ▢ 1/2 cup Heinz Ketchup
• ▢ 1/3 cup Whiskey Jack Daniels
• ▢ 1/4 cup Molasses
• ▢ 1 small Vidalia onion rough chopped
• ▢ 1 tbsp Light Soy sauce
• ▢ 1 tbsp Worcestershire sauce
• ▢ 1 tbsp Grey Poupon, Dijon Mustard
• ▢ 3 tbsp Dark Brown Sugar

Instructions

• In a stock pot over medium-low heat, add 1 tbsp of a neutral oil.
• Rough chop a small vidalia onion and then saute in the pan for ~5 mins – or until translucent and fragrant.
• Add the other ingredients in the specified quantities.
  1 cup Chicken Broth, 1/2 cup Heinz Ketchup, 1/3 cup Whiskey, 1/4 cup Molasses, 1 tbsp Light Soy sauce, 1 tbsp Worcestershire sauce, 1 tbsp Grey Poupon, Dijon Mustard, 3 tbsp Dark Brown Sugar
• Mix with a whisk and ensure the sugar is dissolved and the mustard is well combined.
• Simmer on low for ~20 minutes or until at your desired consistency. Every minute or so, stir with a wooden spoon.

  Note: If you see the sauce start to froth, it's because your burner is too high and you're starting to scorch the sugar. Lower the heat.
• Once at consistency, strain the onions and allow to cool in a bowl before transferring to a mason jar or similar container.

  DO NOT throw away the onions. These are awesome on burgers.

  You could opt to blend them into the sauce, if you do, just let the sauce cool before doing so.
• Store in your refrigerator and use in 1 month.

Notes

This is for a small batch of sauce.

When scaling, just be mindful of adding more whiskey and add 1 tbsp at a time and taste.

Same goes for the onion. If you have like a medium onion, use 1/3rd of it, and a 1/4th of a large onion and be mindful when scaling.