Mustard barbeque sauce was a revelation to me when I first encountered it.
I was at a barbeque spot that also jars their own sauces to go.
I had to ask what it was, so unfamiliar as I was with the color.
Often, I’m inspired to cook based on what I have on hand, rather than shopping for specific ingredients to make a recipe.
I happened to have 3 jars of mustard – two brown, and one yellow – and when organizing the pantry thought they’d be put to best use in trying homemade mustard barbeque.
Homemade condiments [and everything!] are better all-around, without the nasty chemicals and preservatives used in shelf-stable foods, especially.
It turned out beautifully, and I hope this is a recipe you will make again and again, so you always have a jar or two on hand.
In addition to the making of actual barbeque using it, you can also use it on burgers, baste a whole chicken or salmon fillet with it, dip pretzels in it; the options are many.
2 – 12 oz. jars, spicy brown mustard
1 – 12.5 oz. jar, yellow mustard
3/4 c apple cider vinegar
1 c dark brown sugar
1/2 c honey
2T Worcestershire sauce
2 1/2 T Chipotle Tabasco
1/2 t freshly ground pepper
Heat together on the stove, until all is combined completely.
Makes 2 pints, plus one 1/2 pint.
Special note: A lot of Germans began immigrating to South Carolina in the 1850’s, and with them brought their love of mustard, which is why this style originates from that region.
Also note: Prepared mustard is made with vinegar and spices like paprika and turmeric, so you’ll notice this recipe doesn’t call for the addition of spices, and a relatively small amount of vinegar, given there’s 36.5 oz. of mustard. But, the beauty of these kinds of recipes [as opposed to baking recipes, which need to be followed to the letter], is you can play around with them. If you want it sweeter, add more brown sugar. If you think a particular spice would be great in it, add it. If you want it with some heat, add ground red pepper for a kick. You’re an adult, and I trust you.
Chef Michel Wahaltere of the soon-to-open Dorchester Social Eatery in Denver, won the Restaurant Pairing Challenge at the University of Denver’s DU Vin Festival this month, with his Smoked Pork Tacos.
They were a hit with everyone from attendees to festival organizers.
This mango BBQ sauce was a big reason for their success.
This recipe yields a quart, so commit a bit of time to shop for ingredients and make it, and you’ll have enough to last you through at least a handful of summer barbecues.
If you’re really feeling ambitious, double it, and jar up some as hostess gifts.
Chef Michel Wahaltere of Dorchester Social Eatery
½ c apple smoked bacon
1 c red onions
2 stalks celery, chopped
2 carrots, chopped
10 garlic cloves
3 c fresh mangoes, chopped
¼ c Triple sec
2 c white wine
1 c mango juice
1 c orange juice
1 c vegetable broth
3 c demi-glace (1 c beef gravy and 2 c beef broth would work)
2 c traditional BBQ sauce, store bought (basic, not flavored)
½ c Dijon mustard
Salt and pepper
In a saucepan, sauté the apple smoked bacon and onions for 3 minutes.
Discard the grease, then add celery, carrots, garlic and fresh mangoes.
Deglaze with Triple sec and white wine.
Reduce by half, add the mango juice and orange juice, then reduce by half again.
Add vegetable broth, reduce by half once again, then add demi-glace and reduce for 10 minutes (about ¼).
Add BBQ sauce and bring to a boil, then let cook for 10 minutes on low.
Blend and strain the sauce until smooth, add the Dijon mustard and season to taste.
Makes one quart.
It’s not very often you get recipes from one of the best restaurants in the area.
But, as an early holiday gift, here are 4 of them for you, from the venerable Oak at Fourteenth in Boulder.
1. Green Goddess Aioli
2. BBQ Rub
3. BBQ Sauce
GREEN GODDESS AIOLI
2c. Sour Cream
2 ea. Lemons (juice only)
2 oz Red wine vinegar
6 ea Salted Recca Anchovies
Place all ingredients in blender and process until smooth.
Season with salt and pepper.
Makes 2 quarts – can always halve or quarter the recipe.
2T Ground black pepper
3T Ground paprika
1T Ground coriander
1T Ground fennel seed
½t Ground cumin
1T Powdered mustard
1T Powdered garlic
4T Powdered chile
1T Powdered chipotle
1lb Brown sugar
Combine all ingredients and mix well.
2 ea. Small diced onion
2 quarts Tomatoes
1 pint Water
1 pint Worcestershire
1 pint Ketchup
1lb Brown sugar
1/2 pint Vinegar
1 pint BBQ rub
Combine all ingredients and simmer for an hour.
Makes a gallon.
BBQ sauce for everyone!
Again, can quarter, or you can always make it all and freeze portions for later use.
2T Dried Chipotle Chile powder
14 ea. Dried Ancho Chile
30 ea. Piquillo Peppers
1T Caraway Seed
1T Coriander Seed
1T Cumin Seed
4 ea. Lemons [juice only]
8 cloves Garlic
4c Olive Oil
Rehydrate the chiles in hot water for 5 minutes, then drain.
Toast all the spices.
Place all ingredients in blender and blend until smooth.
Season with salt and pepper.
Add a little water if too thick, then strain through a chinois.
Put ancho chilies in slowly, and to taste, as they all have different spice levels.
Also makes 2 quarts.
Thanks to Oak’s Executive Sous Chef, Bill Espiricueta, for this generosity.
For more reading on condiments, have a look at my feature in Boulder Weekly: http://www.boulderweekly.com/article-12088-spreading-the-cheer-by-cheering-the-spread.html