- 1/3 C worchestershire sauce
- 1/3 C apple cider vinegar
- 1/3 C white vinegar
- ½ tablespoon granulated garlic
- ½ teaspoon ground cumin
- 1 tablespoon coarse black pepper
- 1/2 cup brown sugar
- ¼ cup maple syrup
- ¾ cup yellow mustard
- ¼ cup chopped chipotles in adobo
- 1 cup canola oil
- Add all of the ingredients except the mustard, chipotles and oil into a medium saucepan. Warm the contents on medium heat for a few minutes until the liquid is simmering and the sugars are dissolved. This should take about 5 minutes. Whisk as needed to stir everything together.
- Pour the warm contents into a blender with the yellow mustard and chipotle chiles. Blend to incorporate everything, making sure the chiles have been pureed.
- While the blender is still running, slowly pour in the oil through the lid to emulsify the sauce. The sauce will thicken and turn a yellow-orange color. Taste and adjust with salt if needed.
- The sauce will likely have air bubbles. You may add the sauce back to the saucepan and set the burner to low heat, which will get rid of the bubbles.
- Store the sauce in an airtight container. It will last for 2-3 weeks in the fridge.
- Make sure you slowly drizzle in the oil while the blender is rolling. This is absolutely key, causing the sauce to emulsify so it won’t separate. Results may vary if you try to dump the oil in and blend everything all at once.
- Prep Time: 5
- Cook Time: 5
- Category: Sauces & Salsas
- Method: Stovetop
- Cuisine: BBQ Sauce
Keywords: BBQ sauce, sauce, maple syrup, chipotle, BBQ, basting, marinade, marinating