Photo: Thomas J. Story; Styling: Karen Shinto
Yield
Makes 2 1/2 cups

Brush sauce onto chicken during the last 10 minutes of grilling, and serve extra on the side.

How to Make It

Step 1

Sauté onion, ginger, and garlic with vegetable oil in a medium saucepan over medium-high heat until soft, about 5 minutes.

Step 2

Add rosé, ketchup, cider vinegar, brown sugar, Dijon mustard, Worcestershire, salt, pepper, and cayenne. Simmer, stirring occasionally, until very slightly thickened, 5 to 6 minutes.

Step 3

Cool slightly, add lemon juice, then whirl in a blender until smooth.

Step 4

Note: Nutritional analysis is per 1/4-cup serving.

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Ratings & Reviews

bladejtr's Review

bladejtr
July 23, 2010
This is not your typical barbecue. When making it you may get worried, I did, the smell and flavor of the sauce is fairly sharp and vinegary, but if you cook it directly onto your pork or chicken it tames that sharpness down significantly, A very different flavor from what you might expect, but quite tasty. Give it a try, it's worth it, serve with chicken or pork though, wouldn't go well on beef.