- Yield: 6 to 8 Servings
For the Sauce
- 3 tablespoons vegetable oil
- 1 large yellow onion, finely diced
- ½ red onion, finely diced
- 2 tablespoons (packed) light brown sugar
- 1 tablespoon yellow mustard powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 3 tablespoons cider vinegar
- ¾ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1 dried bay leaf
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 tablespoon honey, plus more to taste
- Kosher salt and freshly ground black pepper to taste
How to Make It
Make the Sauce
- In a medium saucepan, heat the oil over medium-high heat. Add the yellow onion and red onion and cook, stirring, until golden, 11 to 12 minutes. Add the brown sugar, mustard powder, onion powder, and cayenne pepper, stirring to incorporate.
- Add the vinegar and deglaze the pan, scraping up any bits on the bottom, 1 minute. Add the ketchup, Worcestershire sauce, Tabasco sauce, bay leaf, thyme, rosemary, honey, and ¼ cup water.
- Bring the sauce to a boil, reduce the heat to low, and simmer until thickened, 11 to 12 minutes, adding additional water by the tablespoonful to loosen if necessary. Remove and discard the bay leaf, rosemary, and thyme, then remove half the sauce and reserve for another use.