Smoked Honey BBQ Sauce

This smokey-sweet sauce has just the right amount of kick.

  • By Executive Chef J.W. Foster, The Fairmont Banff Springs
  • September 1, 2015
Image Author: Grant Harder
  • Yield: Makes 4 cups.


8 peaches

3/4 cup chopped sweet onion

1-1/2 tbsp finely chopped fresh jalapeÒo

1 tbsp canola oil

1/4 cup cider vinegar

1/4 cup bourbon

2-1/2 tbsp mild honey (smoked)

2 tbsp Dijon mustard

3/4 tsp light brown sugar

1/4 tsp chili powder

1/8 tsp dry mustard

1/4 tsp kosher salt


Cut an x in bottom of each peach, then blanch for 10 seconds in a medium saucepan of boiling water. Transfer with a slotted spoon to a bowl of ice water and cool. Peel peaches and coarsely chop.

Take honey, place in pan and put in a hot box with wood chips for
15 minutes, or until it develops a smoky flavour.

In a heavy medium saucepan over medium heat, cook onion, jalapeno and a pinch of kosher salt in oil, stirring occasionally, until softened (8 to 10 minutes). Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender (about 30 minutes). Puree in a blender. (Use caution when blending hot liquids.)

Sauce can be made 3 days ahead and chilled, uncovered until cool, then covered.

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