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Sauce: Vinegar Sauce

Source of Recipe

From "Food, Gift, Love" by Maggie Battista


Recipe Introduction

"Barbecuing is the sort of cooking method that works best when you build layers of flavor before you add your ingredients to the open fire or smoker. My husband has taken to barbecuing, and I am, for just those moments, his loyal sous chef, grinding up rubs and whisking together mops (basting liquids). If you or someone you know likes to spend a few hours (or days) on a meaty project, make this vinegar sauce. You can use it for barbecuing or add it to a slow cooker with a pork shoulder for delicious results, or serve it alongside pulled pork. This vinegar sauce is nothing like a traditional tomato-based barbecue sauce. My recipe is inspired by eastern North Carolina-style sauces that cut any fatty meat, mainly pork, with a splash of gussied up vinegar. I prefer to use white wine vinegar, but a high-quality white vinegar or apple cider vinegar works, if just a little sharper in taste."

List of Ingredients

â—¦ 1 cup white wine vinegar
â—¦ ¼ cup ketchup
â—¦ ¼ cup water
â—¦ 2 tablespoons light brown sugar, loosely packed
â—¦ 1 tablespoon freshly ground black pepper


Recipe

Add the ingredients to a medium pot over medium-high heat. Whisk to combine.

Once it begins bubbling, reduce the heat to low. Let the mixture simmer until the sugar dissolves, about 5 minutes. Let cool to room temperature before using, storing, or gifting.

This vinegar sauce is great immediately, but the flavor really develops over the course of 2 to 3 days in the fridge. Store in an airtight container in the fridge up to 2 weeks.


Makes about 1½ cups