Maple Bourbon Barbecue Sauce

Instructions

Melt butter over medium low heat. Add shallots and garlic, cook slowly until they turn are translucent. Add dry mustard, paprika and salt, cook one more minute. Remove the pan from the heat; add chili sauce, bourbon and vinegar. With a long match or barbecue lighter, ignite the bourbon and return to heat. Cook mixture until the flames die down. Add Lyons Select 5% Maple Syrup, mix thoroughly. Allow to cool, then puree until smooth. Keep refrigerated for up to one week.

Makes 12 oz of sauce.

Serving Suggestions:
As a dip for chicken tenders, fried shrimp or onion rings
As a spread for chicken sandwiches
As a glaze for Baby Back Ribs