Balsamic BBQ Sauce

Ingredients

1/2 cup brown sugar
1 1/2 cups ketchup
1/4 cup molasses
1 cup Neapolitan Herb 
2 tablespoon Worcestershire sauce
2 tablespoons dry mustard
2 tablespoons Baklouti Olive Oil 
1 small white or yellow onion, minced
2 teaspoons granulated garlic
2 teaspoons smoked paprika (mild or spicy)
2 teaspoons cayenne (optional for lover’s of heat)
2 teaspoons kosher salt
Fresh ground pepper to taste

 

Preparation

Place the florets and water or chicken stock to a simmer in a medium pot. If you are not using roasted garlic, add your fresh garlic cloves to the pot as well, simmer for 6 minutes, and drain thoroughly. Place the still hot, drained florets in a large bowl with the creme fraiche, olive oil, roasted garlic, Pecorino, salt, and pepper. With an immersion blender (stick blender), processes the ingredients until just pureed or to desired consistency. To finish, drizzle with additional grated Pecorino, a drizzle of olive oil, and chives.

Serves 4-6.

 

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