I first tried this at a knife skills class at a Sur la Table store. The instructor had made it to enjoy instead of ketchup with our homemade French fries. It is bright and tart and has a fresher flavor than Lea & Perrins famous sauce.
This will keep, covered in the refrigerator, for 2-3 weeks.
I love it on steak or pork tenderloin. —ageekymom
Place a medium saucepan over medium-low and add oil & butter. When butterfoams, add shallots and cook, stirring occasionally, until golden brown, about 12-15 minutes.
Add remaining ingredients except the honey, stirring well to combine. Reduce heat to low and simmer, stirring occasionally, until mixture is very thick, about 25-30 minutes. If mixture becomes too dry, add water by the tablespoonful until desired moistness.
Remove sauce from heat and allow to cool to room temperature. Taste and stir in honey as desired.