Balsamic BBQ Sauce Recipe by Nutritional Consultant Janet Perry

Our latest recipe was created by Certified Holistic Nutritional Consultant, Janet Perry, located in the Calgary area. Barbeque season has finally arrived and we couldn’t be more excited! This balsamic BBQ sauce is very easy to make, and you likely have most of the ingredients on hand. You can easily double the recipe if you’re entertaining a large group. The sauce goes well with any meat like chicken, beef, pork, etc. 

BBQ Sauce with Ribs by Janet Perry


Serves 1 ½ Cups


– 1 Cup Eau Claire Oil & Vinegar Bar Traditional Balsamic
– 1 Tbsp.  Eau Claire Oil & Vinegar Bar Extra Virgin Olive Oil
– 1 Medium Shallot, finely minced
– 2 Cloves Garlic, minced
– ¾ Cup Tomato Paste
– ½ Cup Honey
– 1 Tbsp. Dijon Mustard
– 1 Tbsp. Worcestershire sauce
– ½ Tsp. Freshly Ground Pepper
– Pinch of Sea Salt, to taste


1. Bring Traditional Balsamic Vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to low and simmer until vinegar is reduced to 1/3 cup, about 15 minutes. Keep an eye on it to make sure it doesn’t burn. Remove from heat.

2. Heat oil in a saucepan over medium heat until shimmering. Add in shallot and cook, stirring frequently, until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

3. Stir in reduced Traditional Balsamic Vinegar, tomato paste, honey, mustard, Worcestershire, and pepper. Bring to a boil, then reduce to a simmer and let cook until slightly thickened, about 15 minutes, stirring occasionally. Remove from heat. Season with salt, if using.

4. Let cool to room temperature, then transfer to an airtight container and store in the refrigerator for up to a month.

5. For a smoother sauce, puree with an immersion blender, or in the jar of a regular blender, until smooth.

6. Use with your favourite BBQ recipes.