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Mustard base sauce
In article >,
says...
> I am wondering if any of you have a recipe for a traditional/favorite BBQ
> sauce with mustard as the base as opposed to tomato base. I have dabbled
> long enough in the KC style and want to try SE stuff. The message about the
> Jacksonville sauce is what prompted this.
> I know your out there.
>
> Thanks in advance
>
> Bruce-n-Gold Beach
> ps been through the FAQ found nothing that really turned me on, but will
> accept direction.
>
>
>
Here's one from Steve Raichlen's "How to Grill":
Mustard BBQ Sauce:
2 Tbsp Yellow Mustard Seeds
1 Tbsp Butter
1 slice Bacon, thinly slivered
1/2 Onion, finely diced
1 cup Dijon or Grainy Mustard
1/2 cup Cider Vinegar
1/2 cup Brown Sugar, firmly packed
2 Tbsp Molasses
Coarse salt & fresh ground black pepper
1. Toast the mustard seeds in a dry nonreactive saucepan over medium
heat until lightly browned, 2 to 3 minutes. Transfer to small heatproof
bowl to cool.
2. Add the butter, bacon and onion to the pan and cook over medium heat
until the onion is lightly browned, 3 to 4 minutes. Stir in the mustard,
vinegar, brown sugar, molasses and half of the toasted mustard seeds and
slowly bring to a boil. Reduce heat and simmer gently until the sauce is
thick and richly flavored, about 5 minutes. Add salt and plenty of
pepper to taste.
3. Transfer the sauce to sterile jars and store in the refrigerator.
Store the remaining toasted mustard seeds in an airtight container and
sprinkle them over the sauce just before serving. The sauce will keep
for at least 5 days.
I haven't tried this particular sauce but I have tried many of the other
rubs and sauces in this book and I must say I've been pleased with all of
them. Looking at the ingredient list, I'm sure I'd like this one as
well.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.
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