BGDR’s Georgia Mustard BBQ Sauce
This Georgia mustard BBQ sauce works phenomenally well mixed with pulled pork. It can also be used as a basting sauce for low and slow-smoked meats. If you choose to use it for quicker grilled items like chicken breasts and pork chops, I recommend using this mustard sauce during the last 10-15 minutes of cook time. I often use this BBQ sauce for pulled pork, and also I serve it on the side. That way, family and friends can load up on more if needed.Photo by: fudio/Depositphotos
- 1 cup mustard plain, Dijon, or German
- 1/2 cup dark brown sugar packed
- 1/4 cup cider vinegar
- 2 tablespoon Worcestershire sauce
- 2 tablespoons unsalted butter
- 1/2-1 teaspoon salt start with 1/2 tsp, then move up as needed
- 1 teaspoon celery seed
- 1 teaspoon black pepper
- 1 teaspoon hot sauce like Tabasco
- In a medium saucepan, simmer all ingredients, EXCEPT butter, on medium heat. Stir occasionally.
- Reduce heat to low, cover pot, and let simmer for 10-15 minutes. Check on it every 5 minutes, and stir.
- Remove pot from heat and stir in the two tablespoons of butter. Doing this will silk the sauce and pull all the flavors together.
- Use immediately, or store in an airtight container in the refrigerator for up to 1 week after preparation.
Things to think about with this recipe: Mustard: This sauce has its link to early German immigrants in the Georgia and Carolina areas. While you can use a more traditional American hot dog mustard for this recipe, you can certainly seek out German mustard for a more robust flavor or Dijon for a spicier kick. I use a combination of American and Dijon or just plain American mustard--either way, it works pretty well. So, experiment and adjust the sugar content to suit your tastes. Please note that I have not made this recipe using German mustard, so do your due diligence and report back in the comments section.