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.