Smoked a pork butt a couple of days ago for a small party and, for a change, decided to make a mustard sauce for the first time. Borrowed from Smokin's Virgin Mustard Sauce recipe, a recipe from Steve Raichlin, and added a number of twists of my own. Turned out great and everybody, all mustard sauce virgins, raved about it. Thought I'd post the recipe for forum readers.....
A. INGREDIENTS:
1. 1 CUP SMOKED BUTT, BRISKET, OR BACON � MINCED.
2. 1 TBS BUTTER.
3. � ONION � MINCED.
4. 4 GARLIC CLOVES � MINCED.
5. 1 TBS PICKLED JALAPENO PEPPERS � MINCED.
6. 2 CUPS MUSTARD � YELLOW, DIJON, OR 1 CUP OF EACH.
7. 1 CUP LEMON JUICE.
8. � CUP HONEY.
9. � CUP CIDER VINEGAR.
10. � CUP BROWN SUGAR.
11. 2 TBS MOLASSES.
12. 1 TBS WORCHESTERSHIRE SAUCE.
13. 1TBS FRESHLY GROUND BLACK PEPPER.
14. 1 TSP COARSE SALT.
15. � TSP CAYENNE PEPPER.
16. � TSP ANCHO POWDER.
B. METHOD:
1. IN A MEDIUM SAUCE PAN OVER MEDIUM HEAT, SAUTE MEAT UNTIL LIGHTLY BROWN AND THE FAT HAS RENDERED.
2. ADD BUTTER AND ONIONS TO THE MEAT AND SAUTE UNTIL LIGHTLY BROWN AND TRANSLUCENT � ABOUT 5 MINUTES.
3. ADD GARLIC AND JALAPENOS AND SAUTE UNTIL GARLIC IS SOFT � ABOUT 5 MINUTES.
4. COMBINE REMAING INGREDIENTS IN A LARGE BOWL AND STIR WELL TO MIX. ADD TO THE SAUCE PAN AND STIR WELL.
5. BRING SAUCE TO A BOIL THEN REDUCE HEAT AND SIMMER. STIR OCCASIONALLY UNTIL SAUCE THICKENS � ABOUT 30 MINUTES. SET ASIDE FOR 3 � 4 HOURS TO LET FLAVORS BLEND THEN REHEAT AND SERVE.
BTW - For the meat, I used leftover Buckboard Bacon that I had previously smoked with a honey / maple syrup glaze. Also did an equal mix of yellow and dijon mustard.
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