Carolina Mustard Barbecue Sauce
photo by Whipper
- Ready In:
- 10mins
- Ingredients:
- 5
- Yields:
-
1 1/2 cups
ingredients
- 1⁄2 cup prepared yellow mustard
- 1⁄2 cup honey
- 1⁄4 cup light brown sugar
- 1⁄4 cup distilled white vinegar
- salt & freshly ground black pepper, to taste
directions
- Combine the mustard, honey, sugar and vinegar in a saucepan and whisk to mix.
- Bring to a simmer over low heat and cook gently, uncovered, until richly flaovred, about 5 minutes, whisking from time to time.
- Remove from heat and season to taste with salt and pepper.
- Transfer to a serving bowl and serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for several weeks.
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Reviews
-
I was looking for a good mustard based sauce for pulled pork. While this isn't the best I've ever had, it is really quick, easy and tasty. I too let it simmer 15 minutes and cool so it was thicker than after only 5 minutes. And, I too didn't have white vinegar, so I used apple cider vinegar. Even my husband approved, and he isn't hot on honey mustard.
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I thought I would give this sauce a try to change it up from a sweet tomato based sauce. It was YUMMY! I didn't have white vinegar so I used cider vinegar- the sauce is sweet with a little bite, and it mellowed more and more as I simmered it. I ended up simmering for about 15 minutes while I shredded the pork. Will definitely make this again!
RECIPE SUBMITTED BY
Hello, my name is Richard and I'm addicted to Tim Hortons coffee.
I'm a computer animator who has always enjoyed cooking. I was cooking on the stove unsupervised as young as 10. I especially became passionate about it after my wife bought an electric wok for me for Christmas a couple years ago, after which she demanded that I do all the cooking from then on. I immediately became a Food Network junkie and started filling up a 6' bookshelf with cookbooks and have been constantly challenging myself and absorbing as much culinary info as my feeble brain can absorb. I've recently been bestowed with the honor of cooking every holiday turkey for the entire family, so I guess I must finally be doing something right! Either that or they just hate cooking.
My most favorite Food Network chefs are "the Messiah" (Alton Brown), Tyler Florence, Michael Smith and Rob Rainford (of "Licence to Grill" - Canada's answer to Bobby Flay, minus the unbearable arrogance and recipes that I'd never bother to try). These guys have been a true inspiration and I've learned so incredibly much from them. Now I can say the same about many of the chefs here at 'Zaar!