Barbecue Sauce with Mustard Recipe

5 1
Barbecue Sauce with Mustard Recipe
Barbecue Sauce with Mustard Recipe photo by Taste of Home
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Barbecue Sauce with Mustard Recipe

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5 1
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Say no to ho-hum barbecue. Add some zing to chicken or pork with our sauce. —Charlie and Ruthie Knote, Cape Girardeau, Missouri
MAKES:
32 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
32 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1/2 cup sugar
  • 1/4 teaspoon ground oregano
  • 1/2 teaspoon ground thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon cornstarch
  • 1/2 cup vinegar
  • 1 cup molasses
  • 1 cup ketchup
  • 1 cup prepared mustard
  • 2 tablespoons canola oil

Directions

Combine first seven ingredients in a small saucepan. Stir in enough vinegar to make paste. Combine molasses, ketchup, mustard, oil and remaining vinegar; add to herb paste. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Remove from heat; cool completely.
Pour into a glass jar; cover tightly. Store refrigerated for up to 3 months. Baste over smoked chicken, turkey, ham or hot dogs. Yield: 4 cups.
Originally published as Barbecue Sauce with Mustard in Taste of Home June/July 1993, p23

Nutritional Facts

2 tablespoons: 60 calories, 1g fat (0 saturated fat), 0 cholesterol, 251mg sodium, 13g carbohydrate (10g sugars, 0 fiber), 0 protein.

  • 1/2 cup sugar
  • 1/4 teaspoon ground oregano
  • 1/2 teaspoon ground thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon cornstarch
  • 1/2 cup vinegar
  • 1 cup molasses
  • 1 cup ketchup
  • 1 cup prepared mustard
  • 2 tablespoons canola oil
  1. Combine first seven ingredients in a small saucepan. Stir in enough vinegar to make paste. Combine molasses, ketchup, mustard, oil and remaining vinegar; add to herb paste. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Remove from heat; cool completely.
  2. Pour into a glass jar; cover tightly. Store refrigerated for up to 3 months. Baste over smoked chicken, turkey, ham or hot dogs. Yield: 4 cups.
Originally published as Barbecue Sauce with Mustard in Taste of Home June/July 1993, p23

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