1/2 cup brown sugar
1 1/2 cups ketchup
1/4 cup molasses
1 cup Balsamic - your choice  (Here's where you get to play!  Pick from any Balsamic from The Virgin Olive Oiler you have in your pantry!)
2 tablespoon Amber Lager Worcestershire Sauce
2 tablespoons dry mustard
2 tablespoons Baklouti Olive Oil, UP EVOO or any fused/infused olive oil of your choice
1 small white or yellow onion, minced
2 teaspoons granulated garlic
2 teaspoons smoked paprika  (mild or spicy)
2 teaspoons cayenne (optional for lover's of heat)
2 teaspoons kosher salt or Ghost Pepper Sea Salt for extra heat!
Fresh ground pepper to taste


Heat the olive oil of your choice in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Amber Lager Worcestershire, molasses, brown sugar, balsamic vinegar, mustard, granulated garlic, smoked paprika, black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.

Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month. This is great on everything - chicken, ribs, burgers, shoes. You can literally put it on anything, and I encourage you to do so.

Makes approximately 3 cups