|Nutritional Guidelines (per serving)|
|Servings: 2 cups (32 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The combination of mustard and molasses gives barbecued meats a sweet and sour flavor. While this is intended for pork this sauce can be used on chicken and beef as well. Don't be afraid to experiment.
- 1 cup (240 mL) prepared mustard
- 1/2 cup (120 mL) molasses
- 1/4 cup (60 mL) cider vinegar
- 1/4 cup (60 mL) honey
- 1 tablespoon (15 mL) oil
- 1/2 teaspoon (2.5 mL) powdered oregano
- 1/2 teaspoon (2.5 mL) powdered thyme
- 1/2 teaspoon (2.5 mL) ground black pepper
- 1/2 teaspoon (2.5 mL) cayenne (optional)
- pinch of salt
Combine dry ingredients in a saucepan. Add enough vinegar to make a mixable paste. Mix well.
Place over high heat and add remaining ingredients. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally.
Remove from heat and let the sauce cool completely before using.
If making ahead of time, store in an airtight container in the refrigerator for up to a week. The sauce becomes more flavorful after a day or two.