Prep 5 mins
Cook 10 mins
Though the first time I made this sauce, I was hesitant -- I mean, just LOOK at how much VINEGAR is in it! After "The Hasenpfeffer Incident" about 15 years ago, I've been extremely cautious of recipes that call for more than a few tablespoonsful of the stuff. But the lack of tomato sauce and the large amount of mustard intrigued me. After a while, that is...I had this gem sitting in my database for at least a year before I mustered (HA!) up the courage to serve it to my unsuspecting family. As it turned out, I had no reason for concern. I used it to baste chicken as I cooked it. They asked for seconds immediately, and for thirds, but alas, there were none. I was ordered to make chicken with this sauce again. And again. Since I do not currently have a grill, I used my grill pan, and cooked it over medium heat, covered with whatever lid I could find lying around that would sort of cover it, mostly. An added bonus of the grill pan is the sauce which collects in the bottom and caramelizes. They fight over who gets the pan scrapings! Plus, I had to explain what "caramelization" means, so the kids got a cooking lesson as well!
- 2⁄3 cup prepared yellow mustard
- 1⁄2 cup white sugar
- 1⁄4 cup brown sugar
- 1 cup cider vinegar
- 2 tablespoons chili powder
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1⁄4 teaspoon cayenne pepper
- 4 -5 drops Tabasco sauce
- 1⁄2 teaspoon soy sauce
- 2 tablespoons butter
- Combine all ingredients except soy sauce and butter in saucepan and simmer 10 minutes.
- Remove from heat.
- Stir in soy sauce and butter.
- May be used as a baste for barbecuing meat or as a table condiment when serving grilled pork, beef or chicken.
This is excellent. It doesn't have a strong vinegar flavor. It does have a strong smell of vinegar when it is simmering but I love vinegar. I followed the recipe exactly other than adding a little salt. This goes into my handwritten recipe box!!! Thanks for sharing.
Wow! Super full flavor. This is very different than my usual bbq sauce. I'm used to more of a smokey, sweet kind of thing. I'm not sure what I'll be using this on, but looking forward to experimenting. Thanks for posting this easy and very lively sauce recipe.
If I could give this more than 5 stars I would. This sauce is boss! I sub sugar for Splenda but otherwise follow exactly. Hubby puts it on everything-including as salad dressing! I have to make a batch every week and I'm lucky if it lasts that long! Thanks for posting!