Smack Yo' Gums Mustard Sauce

Submitted by Thierry Schwartz

"If you like mustard then you're gonna love this refreshing twist on mustard. I love this mustard on pulled pork sandwiches. I know that not traditional for pulled pork but who knows how trends start. I hope you like it as much as I do. Experiment with the heat levels to your liking. Even try substituting different types of ground peppers like chipotle or poblano for slightly different nuances."

 

• Ready In: 25mins
• Ingredients: 10
• Yields: 4 Pint Jars
• Serves: 128

ingredients

• 32 ounces yellow mustard
• 1 cup dark brown sugar, packed
• 12 ounces tomato paste
• 3⁄4 cup apple cider vinegar
• 1 cup apple juice
• 2 tablespoons lime juice
• 2 1⁄2 tablespoons Worcestershire sauce
• 1 1⁄4 teaspoons cayenne, ground
• 1 1⁄4 teaspoons black pepper, fine
• 1 1⁄4 teaspoons garlic granules

directions

1. Combine in a blender all ingredients except the mustard and blend until smooth, no gritty texture.
2. Place the yellow mustard in a large sauce pan on low heat just until it bubbles stirring all the time then add the contents of the blender.
3. Add more or less Cayenne to increase or decrease the heat.
4. If canning: water bath for 20 minutes.

Reviews

[baystate gardener]

absolutely wonderful! I make double batches and can it. it goes real fast as everyone likes it. catchy name too!

 

[seattle jenn]

This is a really nice and tangy sauce. I put in some honey because it was a bit spicy for me. Great on chicken, pork and potatoes.

 

[Abe Frohmann]

I canned half the recipe and put the other half in the mustard bottle i used to put in the fridge. Im a notorious recipe changer but kept this one mostly intact...only difference was some of the vinegar i used was from a bottle of sliced jalapenos and bein from the south gotta put molasses in everything. Cant wait to make pulled pork and use the mustard sauce. Excellent

 

[Snicklefritzie]

This sauce is very similar to one that we get at our favorite BBQ restaurant - for about 6 bucks for a small bottle. I made this and canned it, got 8 half-pints and there was a little left over. The only thing I did different was added about 1/2 tsp. liquid smoke.

 

[RECIPE ADDICT]

I just finished making it and its being canned now. I made it exactly as written, no changes. I tasted it and I know it will be great for a lot of things. I think that it would also be good as a dipping sauce for shrimp. Its a very versatile sauce. I`ve become addicted to canning so I thought I`d just make up half of the recipe and then find some more to make, this is my first mustard type that I`ve made and I know that it will have many uses. Thanks for posting it.