Barbecue Mop Sauce with Balsamic Vinegar of Modena

NEW YORK - July 9, 2020 - With much of the world still in quarantine, the Consortium of Balsamic Vinegar of Modena teamed up with Pitmaster and Executive Chef Cenobio Canalizo of Morgan's Brooklyn Barbecue to create a barbecue sauce recipe that highlights the versatility of Modenese balsamic vinegar from Europe.

• 1  cup Balsamic Vinegar of Modena IGP

• 1 tablespoon extra-virgin olive oil

• 2 minced shallots

• 2 minced garlic

• ¼ teaspoon crushed red pepper

• 1 cup ketchup

• ¼ cup honey

• 2 tablespoon tamarind paste

• 3 tablespoons dark brown sugar

• 2 tablespoons 

• Dijon mustard

• 1 tablespoon molasses

• 1 tablespoon Worcestershire sauce

• ½ teaspoon white pepper

• 1/2 teaspoon kosher salt

DIRECTIONS

In a medium saucepan, heat extra virgin olive oil until shimmering. Add shallots and garlic and cook for 5 minutes until lightly browned. Add Balsamic Vinegar of Modena, and bring to a boil. Add remaining ingredients, lower heat and simmer for one hour.