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Ingredients
- 2 cups yellow mustard ?% prepared, ?% Colman's (see notes). Your decision, but no dijon.
- 2/3 cup cider vinegar
- 3 Tbsp tomato paste
- 1/2 tsp your favorite hot sauce
- 3/4 cup sugar
- 1 Tbsp mustard powder extra points for Colman's
- 2 tsp chicken base (in order of preference: glace de viande, bouillon paste, bouillon granules or cubed bouillon )
- 2 tsp dried rosemary leaves
- 1 tsp celery seed
- 2 tsp Granulated Onion
- 2 tsp Granulated garlic
- 2 tsp Morton coarse kosher salt
- 1 tsp find ground black pepper
Ingredients
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Instructions
- Prep. Mix the wet ingredients together in a bowl.
- If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly.
- Cook. Simmer for 10 minutes to pasteurize it.
- Serve. Pour into a clean jar and use as you would any BBQ sauce. Store remaining sauce in the fridge. Leftovers will keep in the fridge for months.
Recipe Notes
About the mustard. Colman's is delicious, but much hotter than standard prepared mustard. And a little spendy. It only comes in 3.5oz jars or 5.3oz squeeze bottle (2/3 cup). My base is 1 whole squeeze bottle, and 1 1/3 cup standard prepared yellow mustard. Your choice, but please no dijon.
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