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The Hirshon Owensboro Black BBQ Dip

The Hirshon Owensboro Black BBQ Dip


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • 2 teaspoons vegetable oil
  • ¼ cup minced onion
  • ¼ cup distilled white vinegar, plus 3 tablespoons balsamic vinegar
  • ¼ cup Lea and Perrins Worcestershire sauce, plus 1 tablespoon
  • ¼ cup Geo Watkins Mushroom Ketchup, plus one tablespoon (optional, but recommended – replace with Worcestershire sauce if not using)
  • 2 tablespoons light brown sugar, plus 1 teaspoon light brown sugar
  • 2 teaspoons fresh squeezed orange juice
  • ¼ teaspoon freshly-ground black pepper
  • ¼ teaspoon Tabasco sauce
  • ¼ teaspoon freshly-ground nutmeg
  • ¼ teaspoon freshly-ground allspice
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon coarse kosher salt
  • 1 tbsp. (or more to taste) of More Than Gourmet Classic French Demi-Glace
  • A few drops of Woodford Reserve Orange Bitters, to taste

Instructions

  1. Heat the vegetable oil over moderate heat.
  2. Add the onion and cook for 5 minutes, or until the onion is soft and light golden brown.
  3. Add the remaining ingredients, and simmer, uncovered, for 15 minutes. The sauce will thicken slightly – use an immersion blender if you think it needs it. Add a few drops of bitters to taste. Stir and serve warm.
  • Category: Recipes

Nutrition

  • Calories: 86.99 kcal
  • Sugar: 10.89 g
  • Sodium: 371.36 mg
  • Fat: 2.42 g
  • Saturated Fat: 0.2 g
  • Trans Fat: 0.02 g
  • Carbohydrates: 15.59 g
  • Fiber: 0.32 g
  • Protein: 0.39 g
  • Cholesterol: 0.0 mg
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