This tangy yellow sauce is a nice divergence from the far more common ketchup based Barbecue sauce and whenever I roast a pork loin for pulled-pork sandwiches, this sauce hands down is more popular that traditional barbeque sauce. For the best outcome, prepare 24 hrs prior to use to allow the spices to integrate.
Ingredients
- 6 oz Yellow Mustard (the cheap stuff is best)
- 4 oz Honey
- 4 oz Apple cider vinegar
- 2 oz Brown sugar
- 2 TBL Ketchup
- 2 tsp Worcestershire sauce
- 1 tsp Garlic powder
- 0.5 tsp Salt
- Pinch of cayenne
- Dash of hot sauce (optional)
Process
- Mise en Place – Measure and prepare your ingredients prior to starting.
- Whisk all the ingredients together.
- Place in small sauce pan on low heat.
- Heat to simmer and let simmer ~10 mins.
- Cool in airtight container (24 hrs is best).
- Serve hot or cold (or room temperature).
Note: between the preservation chemicals in the mustard and ketchup, and the vinegar, this sauce will keep a long time in the fridge since there isn’t really anything to spoil.
