This versatile Asian-inspired sauce, winner of the alternative category in the 2012 Smoke Signals Barbecue Sauce Contest, pairs well with all types of traditional barbecue. Creator John Scofield says it takes its name from the ingredients and the speed with which it can be prepared.
Make Ahead: The sauce can be refrigerated for up to 2 weeks.
Servings: 3 cups
- 1 tablespoon canola or other neutral oil
- 1 small onion, minced
- Dash kosher salt
- Zest and juice of 1 orange
- 1 large clove garlic, minced
- 1 tablespoon Sriracha sauce, or to taste
- 3/4 cup hoisin sauce
- 1/2 cup ketchup
- 1/4 cup Dijon-style mustard
- 1/2 cup seasoned rice wine vinegar
Heat the oil and onion in a medium saucepan over medium heat; cook, stirring a few times, until the onion is soft, 6 to 8 minutes. Add the salt, orange zest and garlic, and cook for about 30 seconds. Add the Sriracha and orange juice and cook until the liquid has reduced almost by half, about 3 minutes.
Add the hoisin sauce, ketchup, mustard and vinegar. Heat until the mixture begins to bubble gently at the edges, then cook for about 10 minutes, stirring and adjusting the heat so the sauce does not come to a boil. Use immediately, or let cool and transfer to a storage container and refrigerate for up to 2 weeks.
From Scofield, of the District.
Tested by Nilar Andrea Chit Tun.
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