Like many of us, consumers have taken to stay-at-home orders by getting in touch with their inner chef. Capitalizing on this, the Consortium of Balsamic Vinegar of Modena teamed up with Pitmaster and Executive Chef Cenobio Canalizo of Morgan's Brooklyn Barbecue to create a barbecue sauce recipe that highlights the versatility of Modenese balsamic vinegar from Europe.
“Having worked with Balsamic Vinegar of Modena in the past, I knew it would be the perfect base for a barbecue sauce recipe. Generally, barbecue sauces are made from either molasses, Worcestershire sauce, Ketchup, Mustard, or Vinegar. Balsamic Vinegar of Modena, in particular, works great for barbecue because it stands up to strong, smoky meats and offsets the heaviness of the meat with a welcome acidity with woody overtones and subtle sweetness,” said Chef Cenobio Canalizo.
The sauce, cooked low and slow, features Balsamic Vinegar of Modena as its foundational ingredient, providing just the right amount of acidity to perfectly balance out the sweet notes and spicy flavor that will enhance any variety of grilled pork, chicken, beef, or veggies.
Sharing the recipe with the public, The Consortium of Balsamic Vinegar of Modena and Morgan’s Brooklyn Barbecue sauce is simple and affordable, readily translating to at-home cooks, as noted in a press release.
To get the full recipe for the Barbecue Mop Sauce with Balsamic Vinegar of Modena, please click here. And for more of the innovative ways companies are engaging with consumers as of late, keep clicking back to Deli Market News.