We found this recipe about 2 months ago. Great stuff.
Very good advise . Ya gotta try it.
06-06-2010 10:52 PM
I agree Roxy's Mustard Sauce is definitely one to try out. We like it?:thumb:
06-06-2010 10:58 PM
This is not really a recipe, but, how to adulterate someone else's recipe for my own purposes. I take 1/2 cup of a mustard I really like the taste of. I start adding cider vinegar or rice wine vinegar until it is the consistency I want. I then correct with honey or corn syrup for sweetness and then add some horseradish for more kick. Currently I am using Sierra Nevada Porter and Spicy Brown mustard as a base.
I also make a scratch version of this, but, that would require a recipe which I do not have apparently.
06-07-2010 12:00 AM
i use yellow mustard, cider vinegar, brown sugar, molasses, hot sauce, salt and pepper and a shot of kethcup. i like to cook it down a bit and serve warm for pulled pork.
Thanks for the replies! I think I'll try the above. Throwing a Birthday-BBQ for my wife this weekend.
06-07-2010 10:07 AM
While I have my own recipe for a mustard based sauce, when I don't feel like going to that much trouble (which is most of the time), lately I've been doctoring up Cattleman's mustard sauce - a bottle of Cattleman's; 1/3 cup molasses; 1/3 cup bourbon; 1/3 cup cider vinegar; a couple tablespoons of rub du jour (lately I really like the taste of the Rendezvous rub clone from the recipe at Amazingribs.com); and a couple tablespoons of worchestershire sauce. I mix it all in a saucepan and let it simmer for 15 to 30 minutes and adjust to taste. Comes out pretty decent IMO (and family likes it, so...)
Oh, and when I want to "kick it up" a notch, I add some ground Bhut Jolakia, which has a great smokey taste. I divide the batch when I do this since only me and my SIL can generally handle that much heat.