Pinot NOIR BBQ Sauce
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
A wine-infused BBQ sauce with pinot noir, ketchup, and spices, designed to complement light red wines. Perfect for pulled pork or grilled meats.
Ingredients
- 1 tbsp olive oil
- 1/3 cup shallots or red onion chopped
- 2 clove garlic minced
- 1 tbsp chili powder
- 1/2 tsp dry mustard
- 1/4 tsp cayenne pepper
- 1 cup pinot noir or other light-bodied red wine such as gamay or grenache
- 1 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
Nutrition (per serving, estimated)
Estimated based off 11 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 649 mg
- Iron: 10.4 mg
- Magnesium: 153 mg
- Phosphorus: 606 mg
- Potassium: 2533 mg
- Zinc: 4.74 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1/2 tsp dry mustard
- 1/4 tsp cayenne pepper
- 1 cup pinot noir or other light-bodied red wine such as gamay or grenache
- 1 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
Prepare
- Chop 1/3 cup shallots or red onion
- Mince 2 clove garlic
Let's Cook
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Step 1.
In a medium saucepan over medium heat, heat 1 tablespoon olive oil. Add ⅓ cup chopped shallots or red onion and cook, stirring occasionally, until translucent, about 5 minutes. Reduce heat if you see browning.
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Step 2.
Add 2 cloves minced garlic and cook for 2 minutes, stirring occasionally.
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Step 3.
Add 1 tablespoon chili powder, ½ teaspoon dry mustard, and ¼ teaspoon cayenne pepper. Stir constantly for 1 minute.
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Step 4.
Add 1 cup pinot noir or other light-bodied red wine. Increase heat to high and bring to a boil, then reduce heat to a simmer. Cook for 5 to 7 minutes, stirring occasionally, until the wine is reduced by about one-fourth to one-third.
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Step 5.
Add 1 cup ketchup and bring back to a simmer, stirring, for about 5 minutes.
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Step 6.
Remove from heat and let cool. Pour into an airtight container and refrigerate overnight. Shake before using. The sauce will thicken when chilled; to thin, add water 1 tablespoon at a time until desired consistency.