3 Ingredient Slow Cooker Sauces for Burgers and Brats

By lorik

Ingredients

• From The Kitchn.com

Details

Adapted from thekitchn.com

Preparation

Step 1

Caramelized Fennel + Brown Sugar

Combine 1 large, thinly sliced fennel bulb, 1/4 cup brown sugar, 1 tablespoon olive oil, and 1/2 teaspoon kosher salt in the bowl of the slow cooker and stir to combine. Cover with the lid, set to LOW, and cook for four to six hours, until the fennel is browned and softened, and the sauce reaches your preferred consistency. Serve immediately.

Red Cabbage + Vinegar + Grainy Mustard

Combine 1/2 head of red cabbage (cored and shredded), 1 cup white vinegar, 1/2 cup water, 2 tablespoons whole-grain mustard, and 1/2 teaspoon kosher salt in the bowl of the slow cooker and stir to combine. Cover with the lid, set to LOW, and cook for four to five hours, until the cabbage is softened. Serve immediately.

Carrot + ACV + Sugar

Combine 1 pound carrots (peeled and cut into 1/2-inch slices), 1 1/2 cups apple cider vinegar, 3 tablespoons granulated sugar, and 1/2 teaspoon kosher salt in the bowl of the slow cooker and stir to combine. Cover with the lid, set to LOW, and cook for five to six hours, until the carrots are softened and starting to break down. Purée the mixture and serve immediately or keep warm on low before serving.

Mushrooms + White Wine + Vinegar

Add 16 ounces cremini mushrooms (stems removed and sliced thin), 1/2 cup white wine, 1 cup white wine vinegar, and 1/2 teaspoon kosher salt in the bowl of the slow cooker and stir to combine. Cover with the lid, set to LOW, and cook for six to eight hours. Serve immediately.

White Cheddar + Wheat Beer + Dijon

Add 2 cups shredded white cheddar cheese, 12 ounces wheat beer, 2 teaspoons Dijon mustard, and 1/2 teaspoon kosher salt in the bowl of the slow cooker and stir to combine. Cover with the lid, set to LOW, and cook for two to three hours. Stir and serve immediately.