A tangy beet-infused vinegar BBQ sauce with honey, mustard, and warm spices. Thick enough to cling to meat while letting the vinegar shine.
Ingredients
- 182 g apple cider vinegar (¾ cup)
- 60 g distilled white vinegar (¼ cup)
- 30 g beet juice (2 tbsp)
- 34 g ketchup (2 tbsp)
- 30 g yellow mustard (¼ cup)
- 34 g Worcestershire sauce (2 tbsp)
- 63 g honey (3 tbsp)
- 3 tbsp brown sugar packed
- 1 tsp kosher salt
- 1½ tsp coarse black pepper
- 1½ tsp ancho chile powder chili powder can be substituted
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- ¼ tsp xanthan gum
Instructions
- Combine all ingredients except the xanthan gum in a saucepan.182 g apple cider vinegar, 60 g distilled white vinegar, 30 g beet juice, 34 g ketchup, 30 g yellow mustard, 34 g Worcestershire sauce, 63 g honey, 3 tbsp brown sugar, 1 tsp kosher salt, 1½ tsp coarse black pepper, 1½ tsp ancho chile powder, 1 tsp garlic powder, ½ tsp smoked paprika, ¼ tsp ground cumin
- Simmer gently for 8–10 minutes, stirring occasionally.
- Remove from the heat.
- Slowly sprinkle in the xanthan gum while whisking vigorously. Continue whisking for about 30 seconds, then let the sauce rest for 1–2 minutes. It will continue to thicken slightly as the xanthan fully hydrates.¼ tsp xanthan gum
- Refrigerate overnight before serving.
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