|Nutritional Guidelines (per serving)|
|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. Mustard barbecue sauce is really prominent in the Carolinas and Georgia where it originated. While this is intended for pork this sauce can be used on chicken and beef as well. Don't be afraid to experiment. There are many different ways you can make this sauce. For example instead of molasses you could use brown sugar. Instead of black pepper and cayenne, you could use chili powder or hot sauce. You could even combine white, black, and red pepper varieties. The possibilities are endless and they will make your dishes taste even more like authentic southern cuisine. Who knows, it may even become your preference to tomato-based barbecue sauces.
- 1 cup/240 milliliters prepared mustard
- 1/2 cup/120 milliliters molasses
- 1/4 cup/60 milliliters cider vinegar
- 1/4 cup/60 milliliters honey
- 1 tablespoon/15 milliliters oil
- 1/2 teaspoon/2.5 milliliters powdered oregano
- 1/2 teaspoon/2.5 milliliters powdered thyme
- 1/2 teaspoon/2.5 milliliters ground black pepper
- 1/2 teaspoon/2.5 milliliters cayenne (optional)
- Pinch of salt
Gather the ingredients.
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.