Balsamic Barbecue Sauce

Ingredients

• 1 cup balsamic vinegar
• 1 tablespoons olive oil
• 1/3 cup finely minced shallots
• 2 teaspoons freshly minced garlic
• 1/4 teaspoon crushed red pepper
• 1/2 cup ketchup
• 1/4 cup honey
• 2 tablespoons dark brown sugar
• 2 tablespoons Dijon mustard
• 1 tablespoon molasses
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon ground white pepper, plus more to taste
• Kosher salt, to taste

Directions

1. Pour the balsamic vinegar into a small saucepan and set it over medium-high heat until it comes to a boil. Turn the heat down to low and let it bubble gently until it measures 1/3 cup, about 30 minutes. Take the pan off the heat.
2. Warm the oil in a medium saucepan over medium heat until it glistens. Add the shallot and cook, stirring often, until it has softened, about 5 minutes. Mix in the garlic and crushed red pepper, and cook just until aromatic, about 30 seconds.
3. Add the reduced balsamic vinegar, ketchup, honey, brown sugar, mustard, molasses, Worcestershire and white pepper, stirring to combine. Bring the sauce to a boil, then lower the heat so it simmers, and cook until it has thickened a bit, about 15 minutes, stirring now and then. Take it off the heat, then add salt and more pepper to taste.
4. If you want a smoother sauce, blend it until smooth with an immersion blender, or transfer it to the jar of a regular blender and puree. Cool the sauce to room temperature, then move it to an airtight container and refrigerate for up to a month.