Two Dijon Mustard & Molasses Sauces


 

Rita Y

TVWBB Emerald Member
Steve Petrone, if you’re interested in sauces that contain Dijon mustard, here are a couple more.

This is one of the sauces I made yesterday for my pulled pork. My husband thought it was quite good.
Rita

SOUTH CAROLINA DIJON MUSTARD BARBECUE SAUCE

Makes 1 2/3 cups sauce. “Forget that bright yellow mustard sauce. If you want a Carolina mustard-based sauce that actually tastes good, start with a high quality French mustard. What a difference great ingredients make!” — John Malik

1/2 cup best quality French Dijon mustard (I used Grey’s Country Dijon - I think regular Dijon would be a better choice)
1/2 cup apple juice
2/3 cup molasses (I used Grandma’s)
2 teaspoons kosher salt
1 teaspoon Tabasco
1 teaspoon crushed garlic (2 large cloves)
1 teaspoon fresh black pepper

1. Combine all ingredients in a saucepan and heat over low heat until well combined. (I brought it just up to a simmer and removed from the heat.)

Source: John Malik, “Reinterpreting Carolina Q,” Chile Pepper Magazine, June 2000, page 37.

Edited to recommend regular Dijon in the first recipe. - RY
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This one from Bobby Flay sounds interesting but I haven’t tried it yet (too many sauces, too little time):

MUSTARD-MOLASSSES BARBECUE SAUCE

Makes 4 cups. Use this sauce on ribs, pork chops or poultry.

Preparation time: 5 minutes
Cooking time: 6 minutes
Cooling time: 45 minutes

1 cup cider vinegar
1/2 cup dark brown sugar
2 cups molasses
1/2 cup Dijon mustard
1 tablespoon chile powder, ancho preferred
Salt
Freshly ground pepper

Combine vinegar and sugar in a medium, nonreactive saucepan. Cook, stirring, over medium-high heat until sugar dissolves, about 6 minutes. Remove from heat.

Whisk in molasses, mustard and chili powder. Season with salt and pepper. Cool to room temperature, about 45 minutes. Refrigerate until ready to use, up to 3 months.

Source: Atlanta Journal-Constitution, 7/25/02, Adapted from a recipe in “Bobby Flay Cooks American.”

Edited to recommend regular Dijon in the first recipe. - RY
 

 

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