Peach-Mustard BBQ Sauce
Adapted from Food Network Kitchens Get Grilling, Meredith, 2005

This Southern blend goes great with pork but is also a good finisher for chicken, duck, or veal.

3 tablespoons unsalted butter
2 tablespoons minced onion
2 cloves garlic, minced
3 tablespoons cider vinegar
1/2 cup whole-grain mustard
1/4 cup Dijon mustard
3/4 cup peach jam or preserves
1 tablespoon bourbon
1/2 teaspoon kosher salt

Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.

Cook's Note: The bourbon is stirred in at the end--uncooked--to give a genuine jolt to the sauce.

Yield: about 1 1/4 cups