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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.



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