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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 307g Recipe makes 2 cups) |
||
| Calories 510 | ||
| Calories from Fat 139 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.5g | 23% | |
| Saturated Fat 7.7g | 38% | |
| Monounsaturated Fat 5.1g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 1201mg | 50% | |
| Potassium 479mg | 13% | |
| Total Carbohydrate 90.2g | 30% | |
| Dietary Fiber 5.9g | 23% | |
| Sugars 79.9g | ||
| Protein 4.8g | 9% | |
Mustard & Vinegar Barbecue Sauce
By: ThatBobbieGirl
Jul 10, 2002
Though the first time I made this sauce, I was hesitant — I mean, just LOOK at how much VINEGAR is in it! After "The Hasenpfeffer Incident" about 15 years ago, I've been extremely cautious of recipes that call for more than a few tablespoonsful of the stuff. But the lack of tomato sauce and the large amount of mustard intrigued me. After a while, that is...I had this gem sitting in my database for at least a year before I mustered (HA!) up the courage to serve it to my unsuspecting family. As it turned out, I had no reason for concern. I used it to baste chicken as I cooked it. They asked for seconds immediately, and for thirds, but alas, there were none. I was ordered to make chicken with this sauce again. And again. Since I do not currently have a grill, I used my grill pan, and cooked it over medium heat, covered with whatever lid I could find lying around that would sort of cover it, mostly. An added bonus of the grill pan is the sauce which collects in the bottom and caramelizes. They fight over who gets the pan scrapings! Plus, I had to explain what "caramelization" means, so the kids got a cooking lesson as well!
2 cups
Ingredients
- 2/3 cup prepared yellow mustard
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 cup cider vinegar
- 2 tablespoons chili powder
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 4-5 drops Tabasco sauce
- 1/2 teaspoon soy sauce
- 2 tablespoons butter
Directions
1
Combine all ingredients except soy sauce and butter in saucepan and simmer 10 minutes.2
Remove from heat.3
Stir in soy sauce and butter.4
May be used as a baste for barbecuing meat or as a table condiment when serving grilled pork, beef or chicken.
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- Course > Main Dish
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- Main Ingredient > Meat > Pork
- Main Ingredient > Meat > Poultry
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 15 mins
- Preparation > Equipment > Oven > Roast
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings
- Dietary > Lighter Fare
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Chef #310155
On Dec 31, 2008
Fabulous, addictive, easy to make and will definitely go in my "Tried and True" file. Thanks so much!
From: Daniela
On Aug 28, 2007
We just moved here to Alabama and love the vinegar based barbecue sauces down here. I was hoping to find a good recipe here so I could make it at home and this is the one! Wow! It's delicious. The heat is just perfect for our tastes. Thank you so much for posting this recipe.
From: ~SwoR~
On Jan 7, 2003
This is excellent. It doesn't have a strong vinegar flavor. It does have a strong smell of vinegar when it is simmering but I love vinegar. I followed the recipe exactly other than adding a little salt. This goes into my handwritten recipe box!!! Thanks for sharing.
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