Recipes Maple BBQ Sauce Le Cellier Canada – Epcot

¼ cup Plugra butter
1 small onion, diced
¼ cup chopped shallots
1 clove garlic, minced
¾ cup apple cider vinegar
¾ cup maple syrup, grade A dark amber
2 bottles of Bullseye BBQ sauce
1 sachet fresh rosemary
1 sachet fresh thyme
to taste Kosher salt
to taste ground black pepper

Method of Preparation
In a large pot over medium high heat, melt the butter. Sauté the onion, shallots, garlic. Stir often and caramelize well. Deglaze with apple cider vinegar. Reduce by 25%, and then add the maple syrup, bbq sauce and sachet. Turn the heat down to low and simmer for 2 to 3 hours. Remove the sachets and squeeze out excess liquid. Puree the entire mixture until smooth. Adjust seasoning as needed.