- 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.
Calories: 838kcal | Carbohydrates: 131g | Protein: 12g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 4468mg | Potassium: 873mg | Fiber: 9g | Sugar: 113g | Vitamin A: 922IU | Vitamin C: 11mg | Calcium: 328mg | Iron: 8mg