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Here are a couple:

1/3 c. Dijon mustard
2 tbsp. whole-grain or stone-ground mustard
1/4 c. vegetable oil
1/3 c. dark honey
fresh cracked black pepper
2 tbsp. minced green onion (optional)
1. Place the mustards in a mixing bowl and whisk them together.

2. Whisk in all remaining ingredients until well-blended.

3. Season with cracked pepper.

4. Brush this sauce on grilled chicken or pork about 3/4 of the way through cooking time. Because the honey will scorch and burn, it can't remain over direct heat for long. To use this sauce effectively, start brushing it on when there's only 5 to 10 minutes left of cooking time. Brush more on as it caramelizes, and you'll create a deep tasty glaze.

Honey is a fascinating ingredient, almost entirely dependent on the type of flower the bees use. Look for darker honeys, preferably unpasteurized and unblended, which have a much bolder flavor.

An optional addition is 1/4 c. orange marmalade - sounds strange, but it will make the flavor more complex.

½ c Prepared mustard
1 ts Salt
¼ ts Pepper
½ c Honey
½ ts Rosemary leaves
Mix all ingredients. Baste meat during the last half of cooking period. Just before serving, top meat with remaining sauce.

South Carolina Golden Mustard Barbecue Sauce

1/2 cup prepared mustard ( or spicy brown mustard)
1/2 cup cider vinegar
1 tbsp molasses
1-2 tsp turmeric (makes it yellower)
3 tbsp agave nectar or other sweetener (honey perhaps)
1/4 tsp ground black pepper
2 tsp minced garlic
1/2 tsp onion powder
1/4 tsp celery salt (optional)
1/4 tsp rubbed thyme
1/4 tsp salt
1/8 tsp cayenne (optional)

Combine all ingredients in a saucepan and simmer for 15-20 minutes. Makes about 1 cup

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