Chicken Nug Sauce Trio

brown sugar fish sauce ketchup mcdonalds sauce worcestershire sauce

Dale Talde

bbq sauce: 3 cups/honey mustard sauce: ¾ cup Servings

Source

Ingredients

1 tablespoon vegetable oil

½ cup diced (¼ inch) Spanish onion

2 medium garlic cloves, thinly sliced

1 teaspoon kosher salt

1 cup of your favorite BBQ sauce

1 cup distilled white vinegar

¾ cup ketchup

½ cup firmly packed dark brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon Thai or Vietnamese fish sauce

2 canned chipotle chiles in adobo

½ cup honey

¼ cup Dijon mustard

Any Asian sweet chile sauce, such as the Mae Ploy brand

Method

Heat oil in a small saucepan over medium heat until it shimmers. Add onion, garlic, and salt and cook, stirring occasionally, until garlic smells toasty and onion is soft, about 5 minutes. Add remaining ingredients, increase the heat, and bring mixture to a boil. Reduce heat to maintain a gentle simmer for 15 minutes to let the flavors meld. Let it cool to warm, then transfer to a blender and blend until smooth. Let it cool to room temperature before serving.

Do Ahead: Sauce keeps in an airtight container in the fridge for up to 2 weeks.

Combine honey and mustard and stir well.