Barbecue Sauce with Whiskey and Herbs

Adding whiskey to your sauce changes it radically. This sauce is especially good with chicken and sturdy fish such as bluefish and swordfish.

Serves: 12Hands-on: 15 minutesTotal: 1 hourDifficulty: Medium

Serves: 12


  • 1 large yellow onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 1⁄2 cup peanut oil
  • 1⁄2 cup yellow mustard
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. Tabasco sauce
  • 1 cup blended whiskey
  • 1 cup chicken broth
  • 1 tsp. chopped rosemary
  • 1 Tbsp. chopped parsley
  • 1 tsp. salt
  • 2 tsp. chopped sage leaves
  • 1 tsp. ground black pepper
  • 1 Tbsp. cold butter


  • In a large pot, sauté the onions and garlic in peanut oil over medium-high heat until soft, about 10 minutes.
  • Stir in mustard, Worcestershire hot pepper sauce, whiskey, broth, rosemary, parsley, sage, salt, and pepper. Bring to a boil, reduce heat to medium low and simmer 45 minutes until reduced to 3 cups. Remove from heat and stir in butter.
  • Transfer sauce to a blender or food processor and purée until smooth.