Balsamic Barbecue Sauce

• 2/3 cup balsamic vinegar
• 2t olive oil
• 1/3 cup finely minced shallots (about 1 medium)
• 2t freshly minced garlic (about 2 medium cloves)
• 1/8t cayenne
• 1/3 cup ketchup
• 1/8 cup honey
• 4t dark brown sugar
• 4t Dijon mustard
• 2t molasses
• 2t Worcestershire sauce
• 1/2 teaspoon ground white pepper, plus more to taste
• Kosher salt, to taste

1. Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to low and simmer until vinegar is reduced to 1/3 cup, about 30 minutes. Remove from heat.
2. Heat oil in a medium saucepan over medium heat until shimmering. Add in shallot and cook, stirring frequently, until softened, about 5 minutes. Stir in garlic and crushed red pepper and cook until fragrant, about 30 seconds.
3. Stir in reduced balsamic vinegar, ketchup, honey, brown sugar, mustard, molasses, Worcestershire, and white pepper. Bring to a boil, then reduce to a simmer and let cook until slightly thickened, about 15 minutes, stirring occasionally. Remove from heat. Season with salt and additional pepper to taste.
4. For smoother sauce, puree with an immersion blender, or in the jar of a regular blender, until smooth. Let cool to room temperature, then transfer to an airtight container and store in refrigerator for up to a month.

balsamic vinegar, olive oil, shallots, garlic, cayenne, ketchup, honey, brown sugar, mustard, molasses, worcestershire sauce, ground white pepper, kosher salt

Taken from www.epicurious.com/recipes/member/views/balsamic-barbecue-sauce-52373221 (may not work)