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South Carolina Mustard Sauce

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  • #16
    Here's one I've made many times. This recipe's been around a long time and it's easy to adjust the heat in this recipe.


    Roxy's S.C. Mustard Sauce

    1 cup apple cider vinegar
    1/2 cup Yellow mustard
    1/4 cup onion finely minced
    2 cloves garlic pureed
    1/2 teaspoon black pepper
    1 tablespoon Worcestershire sauce
    1/2 cup brown sugar
    1/4 teaspoon cayenne pepper
    1/2 teaspoon salt
    1/2 teaspoon Tabasco sauce

    Combine ingredients and simmer for 15 minutes, stirring occasionally.

    For a smoother sauce, blend on high for a few minutes.
    Jim

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    • #17
      Originally posted by BYBBQ View Post
      Here's one I've made many times. This recipe's been around a long time and it's easy to adjust the heat in this recipe.


      Roxy's S.C. Mustard Sauce

      1 cup apple cider vinegar
      1/2 cup Yellow mustard
      1/4 cup onion finely minced
      2 cloves garlic pureed
      1/2 teaspoon black pepper
      1 tablespoon Worcestershire sauce
      1/2 cup brown sugar
      1/4 teaspoon cayenne pepper
      1/2 teaspoon salt
      1/2 teaspoon Tabasco sauce

      Combine ingredients and simmer for 15 minutes, stirring occasionally.

      For a smoother sauce, blend on high for a few minutes.
      That sounds really good Jim!


      Drinks well with others



      ~ P4 ~

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      • #18
        Originally posted by HawgHeaven View Post
        That sounds really good Jim!
        I like the fact that it's heavier on the vinegar...Works for me...
        Craig
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        • #19
          Heres a recipe I got years ago from a guy on the "other forum' and have used it many times. Always a big hit with the Desert dogs

          SoFlaQuer's Carolina Mustard Sauce

          ¾ Cup Yellow Mustard
          ¾ Cup Red Wine Vinegar
          ½ Cup White Sugar
          3 Tbsp. Dark Brown Sugar
          2 Tbsp. Butter
          2 Tsp. Salt
          ½ Tbsp. Worcestershire Sauce (Lea & Perrins)
          ½ Tsp. Soy Sauce
          ½ Tsp. Tabasco Sauce
          1½ Tsp. Course Ground Black Pepper
          1 Tsp. White Pepper

          In a medium saucepan, combine ingredients, stirring to blend. Bring to boil, then lower to simmer for at least 30 minutes. Let stand at room temperature 1 hour before serving.

          TIP: I use a handheld upright blender at the simmer point to really give it a good blend and aerate the sauce. It makes for a much smoother finished product!
          Mike
          Proud to be I.B.E.W.

          PCa Sucks - But I WILL, No DID beat this!!

          Yoder YS640
          POS ChinaMasterbuilt XL (demoted to cold smoking duty)
          Bull Big Bahanga gas grill


          Of all the things I've ever lost, I miss my mind the most!

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          • #20
            Thanks for starting this Hawg and all that have contributed - I'll slip all these in the arsenal
            ~ George Burns

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            • #21
              Awesome Man, looking forward to trying this.
              Thank you!

              Darren

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