Pinot Noir BBQ Sauce Recipe

4.80 from 20 votes

Pinot Noir BBQ Sauce Recipe

A savory and balanced homemade BBQ sauce featuring wine and dried spices. Use a fruity wine like Pinot Noir for this unique BBQ sauce recipe.

Prep Time5

Cook Time20

Total Time25

Course: Sauce, Side Dish

Cuisine: BBQ, Barbecue

Servings: cups

Author: Mary Cressler

Cost: $25.00

Ingredients

1 tablespoon extra virgin olive oil
⅓ cup diced shallots (approximately 2 shallots)
2 peeled garlic cloves, finely diced
2 tablespoons chili powder
¼ teaspoon cayenne pepper
½ teaspoon dry mustard
1 cup Pinot Noir wine (or other light bodied red wine)
1 cup ketchup

Instructions

Place olive oil and shallots into a saucepan set to medium heat until translucent (about 5 minutes). Turn down heat if you see browning. Add garlic and cook for 2 additional minutes. Stir occasionally and watch out for browning.
Into the saucepan add the chili powder, cayenne pepper and dry mustard and stir constantly, for one minute.
Add the Pinot Noir and turn the heat up to high. Bring the wine to a boil and then reduce heat to simmer for about 5 to 7 minute, stirring occasionally. You want the wine to reduce about 1/4 for flavor intensity.
Add ketchup and bring back up to a simmer again while stirring for about five minutes then remove from heat, let cool and place in a container.

Video

Notes

Sauce will thicken when put into fridge. To thin out the sauce add one tablespoon water at a time and stir until desired thickness.

For added flavor and savoriness, add: 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon apple cider vinegar, 2 tablespoons brown sugar

Modified instructions - for more savoriness and heat. Step 4: Add ketchup, Dijon mustard, Worcestershire sauce, apple cider vinegar and brown sugar to the wine and bring to a simmer for about 8 minutes stirring frequently. Remove from heat and place in a container. Yields about 2 cups of sauce.

This sauce will last up to two months stored in the refrigerator.

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