Original Recipes:

• America's Test Kitchen Quick Barbecue Sauce

Ingredients:

• 1/2 large onion
• 80 ml water
• ~1/2 cup ketchup
• ~2 Tbsp molasses
• 20 ml cider vinegar
• 20 ml maple syrup
• 20 ml worcestershire sauce
• 20 ml dijon mustard
• 10 ml liquid smoke
• 10 ml cholula
• 2 Tbsp avocado oil
• 2 cloves garlic whole
• 1 thai bird chilli whole
• gelled 'goo' from sous vide'd meat (I did this with the 'goo' from half a brisket and it was good)

Steps:

1. Process the onion with the water in a food processor until pureed and the mixture resembles slush, about 30 seconds. Strain the mixture through a fine-mesh strainer
2. Fry the whole garlic cloves and bird chilli over med-low heat until garlic and chilli begin to brown
3. Add all other ingredients to the pot, and simmer over low to med-low whisking regularly until reduced to ~1/4 original volume. Took about 1 hour when I did it with a bunch of brisket drippings. Reduction volume may be wrong depending on amount of drippings. Taste and stir often until desired consistency and taste