Video Transcript

Bonjour. I am chef Bernard from The Marine Room. And today I am going to show you how to make a wonderful barbeque sauce for your shrimp appetizer. So the cool thing about this recipe is you can do it cold recipe or hot recipe when it comes to serving of your shrimp. Peaches, they are in season right now so I'm going to do a peach barbeque sauce. For this I will have a little bit of extra virgin olive oil, onions. I like red onions. They have a really nice flavor compared to the regular white onions. A bit of ginger and from that of course for caramelization I want a little bit of brown sugar because the molasses really comes through. So we're going to cook this until lightly caramelized, we'll add some salt and pepper, a little salt, a bit of pepper Actually at this point what you can do, knowing that you have a lot of heat going on behind it, you can add your peppers, hot peppers. So you can, you want to make it as hot or as little as you want. But remember, what you put in the pot, you can not take it out. So when you're seasoning be very careful to not make it too hot. And also remember that some of your friends may like it hot and some don't. So always keep it in balance. Peaches, isn't that gorgeous. Just cut in half, twist, one more time, remove the pit, cut into I would say quarters, eighths. It doesn't really matter. You can chop it if you want to. Now to my reduction here, so it's nice and caramelized right now. It's really done nice and bubbly. I'll add my garlic. I hope you guys like garlic. Garlic is really good for you as well. Mustard seeds gives a really nice bite. Then hot chili flakes, just a few. And now you add your five spices. Really cool about these five spices, most likely you have them in your cupboard. So you can make your own. So I'll add a little bit of it. It gives a really nice fragrance. So everything is cooking nicely, gently. The aromatics are ready. The neighbors are going to be knocking at the doors, it's so good. Now we'll add our peaches. And usually when the peaches season is on what else do we add on, we have tomato season. So we'll add tomatoes as well. A bit of vinegar. I like to add the vinegar with the, I would say a sherry vinegar. You can add apple if you want apple cider vinegar it will be fine. But the sherry vinegar gives a really really nice fragrance into the infusion of your barbeque sauce. Yes, delicious. Now as you can see this has been reduced for about 30 minutes and it's nice and syrupy now. So what I'm going to do is I'm going to transfer this mixture into my food processor, my blender and then we're going to puree it. And it will just make an amazing sauce. This is my version of barbeque sauce. But you know how to finish a barbeque sauce what you need is to add a few secret ingredients. My secret ingredient today is soy sauce. But I have to tell you, if you have a little bit of liquid smoke in the house and you put a couple of drops in it, ooh. Not only it will be delicious with the shrimp but it will be delicious on short ribs or any barbeque protein that you just desire on that day. All right. Time to process. Et voila. I think that we are ready to go. Let's see. Oh, yes. Et voila. Look at this beautiful barbeque sauce.