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Chef Tips
- Cook the bacon slowly to render out the fat and get a crispy texture without burning.
- Use low heat when simmering the sauce to let the flavors meld together.
- Stir occasionally to prevent the sauce from sticking to the pan or burning.
Ingredients 0/13
Why This Dish Is Worth Trying
This sauce combines smoky bacon and sweet caramelized onions for a rich, savory flavor that enhances any dish. It’s perfect for adding a unique twist to your barbecue with a balance of smoky, sweet, and tangy notes.
Step 1
Cook the bacon in a large skillet over medium-high heat. Turn it now and then until it’s nicely browned, which should take about 10 minutes. Once the bacon is done, add the onions to the pan and turn the heat down to medium-low. Let the onions cook slowly until they’re really soft and almost falling apart, about 7 to 10 minutes. Next, toss in the garlic and cook for just a minute until you can smell that lovely aroma.
Step 2
Now, stir in the ketchup, molasses, brown sugar, cider vinegar, Worcestershire sauce, Dijon mustard, liquid smoke, hot sauce, and some black pepper. Bring everything up to a gentle simmer, then cover the pan and let it cook for about 15 minutes so all the flavors meld together.
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Best Serving Ideas
Serve this sauce with grilled meats like ribs, chicken, or burgers for extra flavor. It also works well as a dipping sauce for fries or roasted vegetables. Try spreading it on sandwiches or mixing it into baked beans for a smoky boost.
How To Save Leftovers
Store the sauce in an airtight container in the refrigerator for up to one week. Reheat gently on the stove or microwave before serving. For longer storage, freeze in small portions and thaw as needed.
Frequently Asked Questions
Can I use turkey bacon instead of regular bacon?
Yes, turkey bacon can be used as a leaner alternative, but it may change the flavor slightly.
How long can I store this sauce?
Store it in an airtight container in the refrigerator for up to one week.
Can I make this sauce ahead of time?
Absolutely, it actually tastes better after sitting for a day as the flavors meld.
What can I use if I don’t have liquid smoke?
You can omit it or add a small amount of smoked paprika for a similar smoky flavor.
Is this sauce spicy?
It has a mild to moderate heat from the chili powder and hot sauce, but you can adjust to taste.
Can I freeze this sauce?
Yes, it freezes well for up to 3 months; thaw in the refrigerator before reheating.
Can I use yellow mustard instead of Dijon?
Yes, yellow mustard works fine but will give a slightly different, tangier flavor.
Should I drain the bacon fat before adding onions?
No need to drain; cooking onions in the bacon fat adds extra flavor to the sauce.
