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Extras Issue 34 - Mustard Sauce |
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In classic French cooking, there are five Mother sauces. We Americans have five sauces too—barbecue sauces. The only difference is that no barbecue sauces are the same. They’re usually family secrets and rarely shared. When I asked one barbecuer about his sauce, he said his recipe is so secret that he can’t even tell himself! This mustard sauce is from South Carolina. Trust me, it tastes much better than it looks, so give it a try. It’s wonderful, but will take a bit of getting use to. I first had this years ago at a barbecue called a pig-pickin’. On a small farm outside Columbia, we slow-cooked a whole hog over an open pit with plenty of smoke. When the pig was ready, we removed it from the grill racks and placed the whole hog on a picnic table. There were no chairs anywhere. So it amounted to a full dinner in cocktail-party fashion, with us standing around and pickin’ the hot, choice pieces of pork right off the bones. Surrounding the pig were various mustard barbecue sauces that we dipped our hot pork into. This was nearly heaven. Makes 2 Cups Total Time: 30 Minutes Simmer: 1 cup yellow mustard 1/2 cup white balsamic vinegar 1/3 cup brown sugar, packed 2 T. butter 1 T. Worcestershire sauce 1 T. lemon juice 1 T. molasses, mild 1 t. cayenne pepper Simmer ingredients over medium-low heat for 30 minutes. |
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