Served up a couple of pork shoulders this weekend for a combined Canada Day/Fourth of July party we have with the neighbors...nothing terribly special, but I experimented with a sauce to go with the pork and it was a huge hit...it has a strong garlic presence with a nice mustard and sweet peach finish.

Thought I would post it here for anyone else who may want to try it or make suggestions for changes...

2 tbs. butter
3 tbs. onion, finely minced
3 cloves garlic, microplaned
3 tablespoons apple-cider vinegar
3/4 cup Whole-Grain Dijon mustard
1/4 cup sweet mustard (Russian mustard is a nice choice)
1 1/2 cups peach or apricot jam
1 1/2 tablespoons bourbon
1/2 teaspoon kosher salt

Melt the butter in a saucepan over medium heat. Add the onion, saute until the onion becomes translucent, 1 - 2 minutes. Add the garlic, and continue to saute until the garlic is noticeably aromatic, about 2 - 3 minutes (Be careful not to burn the garlic or it will bitter your sauce).

Add the vinegar and boil until almost completely reduced, about 3 minutes. Whisk in mustards and the jam or preserves. Simmer, whisking, until jam melts, and mixture comes together, about 1 minute. Stir in the bourbon and salt. Continue to cook over low heat for 2 - 3 minutes to combine ingredients and flavors, then remove from heat. Let cool and serve.

Where did you get your Russian mustard? I have a Russian neighbor and asked them if I could borrow some mustard and they told me to go to the store and get my own. Ha Ha! I live in Germany and they have plenty of sweet mustard. Where did you get your mustard and what brand did you use?

Also, what is microplaned garlic? What utensil did you use?

I did an internet search and found out how to microplane garlic. You basically use a real fine grater. They can charge you more if they give a grater a different name. See the link below for a picture of a micropane grater.

http://www.epinions.com/content_65474694788

Now, let's talk about Russian mustard...

Joe,

Ditto, on the Russian Mustard, but I haven't looked for any yet, but it sounds really awesome. Is it as thick as it seems from the recipe?

The microplane graters do work really well. They are worth every penny they cost. I use mine for nutmeg, citrus peel and ginger.

Janna

quote:

Originally posted by Papa-Pigs-BBQ-Barn:
I did an internet search and found out how to microplane garlic. You basically use a real fine grater. They can charge you more if they give a grater a different name. See the link below for a picture of a micropane grater.

http://www.epinions.com/content_65474694788

Now, let's talk about Russian mustard...

Wow...so sorry for not replying on this. Obviously it got lost in the shuffle.

As for the microplane, it is essentially a very fine grater, that keeps larger chunks out of the sauce. I agree with Jannakp - well worth the cost. You can also use a garlic press in a pinch though, but depending on the size of the holes, you may want to chop it a bit finer. The garlic is a key component in this sauce and really really stands out when you use the microplane...

As for my russian mustard, I get it at the local grocer - President's Choice brand actually. I like the Russian mustard, but any sweet mustard will do - Octoberfest from Boars Head is a good substitute. You got it RendezvousQ - it is thick! I don't know if they have that over in Germany though...but since you guys are the original Octoberfest, I would imagine you have a pretty good substitute Papa-Pig!!

Again, sorry I missed this one...