Killer Noms

Mustard BBQ Sauce 2

Ingredients

2cups yellow mustard ?% prepared, ?% Colman’s (see notes). Your decision, but no dijon.
2/3cup cider vinegar
3 Tbsp tomato paste
1/2tsp your favorite hot sauce
3/4cup sugar
1 Tbsp mustard powder extra points for Colman’s
2tsp chicken base (in order of preference: glace de viande, bouillon paste, bouillon granules or cubed bouillon )
2tsp dried rosemary leaves
1tsp celery seed
2tsp Granulated Onion
2tsp Granulated garlic
2tsp Morton coarse kosher salt
1tsp find ground black pepper

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.