Texas Style Barbecue Sauce

Half-Relays commences tomorrow in Grand Prairie, Texas ending in a rather large feast on Saturday night. We'll have brisket on hand with a very nice barbecue sauce recipe from Cooks Illustrated. A tomato based sauce with a good share of vinegar, a little heat and just a touch of sweetness. It's an aromatic joy to make and drove the guests crazy. We served the sauce last time warm on the side even though the recipe calls for room temperature. I'm going to make the sauce a few days in advance this time so it has time to mingle. I have a feeling there'll be a need for additional beverages.

Texas-Style Barbecue Sauce
Makes 1 3/4 cups

2 Tablespoons unsalted butter
1/4 cup minced onion
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
1 1/2 teaspoons chili powder
2 cups tomato juice
3/4 cup distilled white vinegar
2 Tablespoons Worcestershire sauce
1/2 teaspoon powdered mustard mixed with 1 tablespoon water
1 teaspoon minced chipotle chile in adobo
2 Tablespoons molasses or dark molasses (not backstrap)
1 1/2 teaspoons table salt
1/4 teaspoon ground black pepper

Heat butter in small nonreactive saucepan over medium heat until foaming; add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add garlic and chili power; cook, stirring constantly, until fragrant, about 20 seconds. Add tomato juice, 1/2 cup vinegar, Worcestershire sauce, mustard, chipotle, molasses and salt; increase heat to high and bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce is slightly thickened and reduced to 1 1/2 cups, 30 to 40 minutes. Off heat, stir in pepper and remaining 1/4 cup vinegar. Cool to room temperature before serving. (Can be refrigerated in airtight container for up to 4 days; bring to room temperature before serving.)