Categories: Dressing/Sauces
Ingredients
- 2 cups root beer
- 1/4 cup unsalted butter
- 1 Vidalia or other sweet onion, chopped
- 2 cups ketchup
- 1/2 cup firmly packed dark brown sugar
- 1/2 cup apple cider vinegar
- 3 tbsp. Worcestershire
- 1 tbsp. dry mustard
- 1 tsp kosher salt
- 1 bay leaf
Directions
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In a medium saucepan, cook root beer over medium-high heat until reduced to 1/2 cup, about 10 minutes. Remove from pan.
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Melt butter in pan over medium heat. Add onion; cook until tender, about 5 minutes. Stir in reduced root beer, ketchup and all remaining ingredients, and bring to a boil. Reduce heat and simmer, stirring occasionally, for 1 hour. Discard bay leaf; let cool to room temp before using. Cover and refrigerate for up to 2 weeks.