ok since peg let the cat out of the bag here it is. before i go any further though i would like to thank mike mills,maurice bessinger of maurice's piggy park and my farmers market buddy dennis the plant guy. he is a stone nut for mustard sauce and it is because of him that i did 4 tries before hitting on this.
1 ea. 32 ounce jar yellow mustard
1 c. dark brown sugar packed hard
2 ea. 6 ounce cans tomato paste
3/4 c. apple cider vinegar
1 c. apple juice
2 T. lime juice
2 1/2 T. lea and perrins
1 1/4 tsp. cayennne,ground
1 1/4 tsp. black pepper,fine grind
1 1/4 tsp. garlic,granulated
in a blender combine all ingredients except the mustard and blend until smooth and no granular feel is present.
add this to the yellow mustard which is in a large sauce pan.
heat just until it bubbles stir all the time.
water bath can 20 mins
yield is 8 half pint jars
if you would like to match cotton's bbq sauce in jacksonville (which is what peggy i think was shooting for) just add one more cup of apple juice.
curiously enough florida is not a beef area but we are having great brisket sales and it is certainly not a mustard sauce area but we are getting a large response to this sauce from our brisket customers.
use the recipe in good health and play around with it
it is peggy's christmas present to everyone but i am hiding my recipe book from here on out