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Sweet and Tangy Balsamic Sauce

Created by Kchurchill5 on February 1, 2013

Step 1: Base ... Bring a small pot up to medium heat; then, add the olive oil, onions, and saute 3-5 minutes stirring often; you don't want the onions to burn.
Step 2: Sauce ... Deglaze the pan with the vinegar and stir well. Next, add in the ketchup, brown sugar, worcestershire, mustard, and a pinch of both salt and pepper. You can re-season later. Bring to a light boil, then reduce to medium low/low heat and simmer for 10-15 minutes until you get a nice 'gravy like' consistency. If you don't like the small 'bits' of onion. You can use the immersion blender to puree the sauce if you prefer.
Step 3: Finish ... Once the sauce has simmered and naturally thickened up; check for seasoning, and adjust if necessary. The sauce can be used immediately; or I prefer to cool, and refrigerate over night before using. The flavors are really best after they rest a few hours. You can brush this on as a glaze (or BBQ sauce type of condiment); or, you can reheat, and serve as a sauce over grilled or pan seared chicken, turkey, pork, steaks, burgers, etc. It is just a nice change from the traditional BBQ sauce. It re-heats perfectly in the microwave. ENJOY!