Peach-mustard BBQ sauce

Method

How to make Peach-mustard BBQ sauce

1) Melt the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 mins. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 mins. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk in both mustards and the jam or preserves. Simmer, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisking , until jam melts, about 1 min. Remove the pan from the heat and stir in the bourbon and salt.

* Cook's Note: The bourbon is stirred in at the end; uncooked; to give a genuine jolt to the sauce. This Southern Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please blend goes great with pork but is also a good finisher for chicken, duck, or veal.