On 28-Jun-2004, "Jack Curry" <Jack-Curry deletethis @cfl.rr.com> wrote:

> "Ol' Hippie" > wrote in message
> ...
> > 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 off the FAQ, the font of all knowledge, Bruce:
>
> Mid-South Carolina Mustard Sauce
>
> Amount
> Measure Ingredient Preparation Method
> 1
> cup cider vinegar
> 6
> tablespoons Dijon mustard
> 2
> tablespoons maple syrup or honey
> 4
> teaspoons Worcestershire sauce
> 1
> teaspoon hot red pepper sauce Texas Pete or Tabasco
> 1
> cup vegetable oil
> 2
> teaspoons salt
> 1
> dash ground black pepper
>
> Mix all ingredients, including pepper to taste, in medium bowl. The pulled
> pork tossed in this mustard sauce was the hands-down favorite at a recent
> party. Though we prefer the flavor of Dijon mustard in this sauce, feel
> free
> to substitute other mustards to suit your taste

Thanks for the recipe Jack. I'm experimenting (a little) with Maple
Syrup in a sauce. Mostly because I discovered two bottles of it
in the cupboard and I don't eat pancakes anymore. Preliminary results
have been favorable.
--
M&M ("When You're Over The Hill You Pick Up Speed")