Mustard BBQ sauce


 
Folks try this and let me know what you think: (I use the Hotter Texas Pete for the hot sauce, also have used sriracha and is good)

Here is a delicious version of an old VA BBQ sauce inspired by a VA BBQ man named Shack. It has no sugar in it, so sweet sauce fans may want to stay away.

1 1/2 cup Apple Cider Vinegar
1/4 cup water
1/4 cup of your favorite hot sauce
1 Tablespoon (TBS) Paprika
1 TBS Black Pepper
1 TBS Kitchen Salt
2 TBS Yellow Mustard (French)

Mix well, let sit for at least 24 to 48 hours before serving for best results.
 
Wayne's is what I was looking for. At 50 % mustard (equal to the vinegar), I got addicted to mustard based rather that tomato. I think the hot sauce would detract from the mustard base I'm looking for. Wayne's wins out IMO.

edit--and yes, I know the hot sauce probably has no tomatoes but its not what I was looking for.
 
Last edited:
This might interest you.

South Carolina Mustard Sauce

¾ cup yellow mustard
¾ cup red wine vinegar
¼ cup honey
1 tbsp canola oil
2 tsp Worecestershire sauce
1 tsp butter
1 tsp black pepper
½ tsp salt
½ tsp hot sauce

1. In medium saucepan, combine all ingredients and mix well.
2. Simmer over low heat for 30 minutes. Let sit at room temperature for 1 hour before using.
3. Unused sauce can be refrigerated for several weeks or frozen. ( add 2 to 4 tbsp of water to reconstitute.)
 
B. Blackie said:
This might interest you.

South Carolina Mustard Sauce

¾ cup yellow mustard
¾ cup red wine vinegar
¼ cup honey
1 tbsp canola oil
2 tsp Worecestershire sauce
1 tsp butter
1 tsp black pepper
½ tsp salt
½ tsp hot sauce

1. In medium saucepan, combine all ingredients and mix well.
2. Simmer over low heat for 30 minutes. Let sit at room temperature for 1 hour before using.
3. Unused sauce can be refrigerated for several weeks or frozen. ( add 2 to 4 tbsp of water to reconstitute.)
Click to expand...

Looks tasty too. Tks!
 
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