So I have been a fairly good job of controlling my diabetes by way of controlling my carbohydrate intake. I am working on some recipes for a no or low carb BBQ sauce based in either Bourbon or Apple Cider Vinegar. So far I have developed the following sauce:
Apple Cider Vinegar
Red Pepper Flakes
I have not included amounts as I am still playing with this. I mixed up a batch, minus the Bourbon. I heated up the spices in the microwave to activate their essential oils and then steeped them in about 2 1/2 cups of vinegar on the stove until I achieved a low boil. I then poured the mixture into an old, empty Wild Turkey Russel Reserve 10 year 90 proof bottle. This left about 1/8 of the bottle free and I poured in that amount of Henry McKenna and am now allowing this mix to cool. I would like to make a thicker mix but do not want to add ingredients that will increase the carb content. Has anyone made a low or no carb vinegar/Bourbon based BBQ sauce before? Any suggestions for thickeners?