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Sauce: Red Wine Barbecue Sauce

Source of Recipe

From "Williams-Sonoma: Cooking at Home"


Recipe Introduction

"You can use this herbal, wine-based mixture as a marinade or a basting sauce for chicken, pork, lamb, or beef. The recipe makes enough for about 4 pounds of meat or poultry. Any extra sauce can be stored in the refrigerator."

List of Ingredients

â—¦ 1½ cups dry red wine
â—¦ ½ cup red wine vinegar
â—¦ â…“ cup olive oil
â—¦ 1 yellow onion, finely chopped
â—¦ 2 tablespoons Worcestershire sauce
â—¦ 2 tablespoons chopped fresh rosemary or thyme (or 2 teaspoons dried rosemary or thyme)
â—¦ 2 teaspoons grated orange zest
â—¦ Pinch of red pepper flakes
â—¦ Salt


Recipe

In a saucepan over high heat, combine the wine, vinegar, oil, onion, Worcestershire sauce, rosemary, orange zest, red pepper flakes, and ½ teaspoon salt.

Bring to a boil, stirring once or twice to combine the ingredients. Reduce the heat to low, cover partially, and simmer until the onion has wilted and the sauce has reduced slightly, about 15 minutes.

Use the sauce right away, or let cool, cover, and store in the refrigerator for up to 4 days.


Makes about 2 cups