I’m pretty sure you’ll think I picked just the right sauce to kick off this year.
I think this sauce is perfect for the BIG things that are coming in 2014.
It’s sassy, saucy, tangy, and spicy with a lot of zing and zip and is perfect for ribs or chicken (even fish!).
Everyone loves a sassy sauce, right?
And because 2014 is going to be such a BIG year with great things (I can just feel it!!!…can’t you?). I think y’all deserve something FAB to kick-off this totally awesome New Year.
Is it any surprise that one of my very favorite things in the whole wide world is mustard?
Yep. French’s and me? We’re like BFFs.
What you will love about this sauce (other than it’s amazing taste) is that it’s easy to make (measured and in the saucepan in less than <5 minutes). Then, just let her simmer into spicy goodness on medium-low for a total of 40 mins. Before you know it, it’s ready to baste on your favorite barbeque-d or baked meat like ribs, fish or chicken.
And, of course, it never hurts to play with your food a bit.
Make some zigs and some zags.
Don’t be afraid to get all fancy chef-like neither. I could totally see this served in a restaurant, can’t you?
Or just go craaaaaaazy with the sauce like I do.
(Yes, I know I said Frenchies. You can do that when you’re BFFs.)
Now, before you dig in and get all messy… be sure to take a good look at her. Get up real close and personal.
(Last photo by The Husband)
Then, after you’ve paid your proper respects, for pete’s sake!, dig right in!
- 1½ cups prepared yellow mustard
- ½ cup packed brown sugar
- ¾ cup cider vinegar
- ¾ cup dark beer (I used Negra Modelo)
- 1 tablespoon chili powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon freshly ground white pepper
- ½ teaspoon cayenne pepper
- 1½ teaspoons Worcestershire sauce
- 2 tablespoons butter, room temperature
- 1 tablespoon Liquid Smoke Hickory flavoring
- 1 teaspoon hot sauce (I used Franks Red Hot)
- In a medium-sized saucepan, stir together the mustard, brown sugar, vinegar, and dark beer. Season with chili powder, black pepper, white pepper, and cayenne pepper. Bring sauce to a simmer over medium-low heat, and cook for 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
- Mix in the Worcestershire sauce, butter, Liquid Smoke and hot sauce. Simmer on low for another 15 to 20 minutes.
- Remove from heat and use to baste fish, beef or chicken. If not using right away, pour into an airtight jar, and refrigerate overnight. The vinegar taste may be a little strong until the sauce completely cools; it will mellow after refrigerated.
Recipe adapted from All Recipes @ Best Carolina BBQ Meat Sauce.