Scottish Whisky BBQ Sauce Recipe
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • 3 Garlic Cloves
- • 1/2 Small Red Onion
- • 1 Cup Scottish Whisky/Drambuie
- • 2 Cups Tomato Passata
- • 1/2 Cup Apple Cider Vinegar
- • 1/4 Cup Worcestershire Sauce
- • 1/2 Cup Brown Sugar
- • 1 tsp Hot Sauce (or more to taste)
- • 1/2 tsp salt
- • 1/2 tsp pepper
Preparation Steps
Chop the onion and garlic if you plan to strain through a mesh strainer for a smooth sauce, or grate both if you are happy to leave them in. We find it easier to leave it and smooth enough for our tastes!
Put in a saucepan with the whisky and allow to simmer for 5-10 minutes until soft.
In a bowl mix together the rest of the ingredients and then add to the saucepan once the onion and garlic are soft.
Stir all together and then bring to a simmer for around 20 minutes, occasionally stirring so it doesn’t stick.
At this stage you can taste the sauce and add more seasoning or whisky if you want a stronger flavour. If adding whisky simmer a further 5-10 minutes to allow it to burn off the alcohol.
Strain out the garlic and onion if you wish to do so.
The sauce can be used immediately, cooled and stored in the fridge for up to 2 weeks, or used as a glaze. For a glaze you can brush over meat and bake/grill or barbeque.