My Very Own BBQ Sauce Recipe

My grandparents came down this weekend and so I whipped up some of my homemade barbecue sauce for them to take back with them. It came highly recommended - my sister, who is pretty picky about what she eats (and is very selective about her barbecue sauces), really enjoys it. So, I thought I'd share the recipe with you. I find it works best when you smother it over leftover pot roast, but it also tastes good with grilled chicken.

Stephen's Barbecue Sauce

Ingredients*:

• 1 large shallot, finely chopped**
• 1 clove of garlic, finely chopped or thinly sliced
  
• extra virgin olive oil
  
• pinch of salt
  
• 2 c. ketchup
• 1/2-1 c. mustard (depending on how mustardy you want it)
  
• 2 tbsp. dark molasses
• 2 tbsp. brown sugar
• 2 tsp. liquid smoke
• 2 tsp. Worcestershire sauce (I like Lea & Perrins)
• 3 splashes of hot sauce (optional - I like Frank's Red Hot)
  

Preparation:

1. In a small saucepan, saute shallot and garlic over medium-low heat until soft.
2. Once shallots and garlic are softened, add ketchup and mustard and stir everything together until it starts to bubble.
3. Add remaining ingredients, stirring after each addition.
4. Reduce to low heat and let simmer, covered, for a few minutes, then remove from heat. By now, it should be reddish-brown in color***. Let stand for a couple minutes before transporting to the fridge. (If you wanted to add pot roast, now would be a good time as it reheats the pot roast to eating temperature.) Ideally, you'll want this to cool to give the flavors time to marry together. Then, spread over grilled items or use as a dipping sauce!
   

* (Note: All the 'liquid' measurements - ketchup, mustard, liquid smoke, etc. - are estimates. This recipe can really be tailored to the individual tastes of the maker.)
** Feel free to substitute the shallot with a small onion. Works just as well.
*** For a darker, sweeter sauce, double the amount of dark molasses you use.