Smoky Mustard Barbecue Sauce

Name: Smoky Mustard Barbecue Sauce
Yield: Makes 300 ml
Ingredients: 1 teaspoon Dijon mustard salt and freshly cracked black pepper; 4 tablespoons red wine vinegar; 100 g soft brown sugar or honey; 2 tablespoons Worcestershire sauce; 150 ml tomato ketchup (for homemade); 75 ml Mexican-style hot chilli sauce or ½ teaspoon Tabasco; 1 tablespoon smoked paprika; 1 teaspoon Dijon mustard salt and freshly cracked black pepper; 75 ml Mexican-style hot chilli sauce or ½ teaspoon Tabasco; 2 tablespoons vegetable oil; juice of 1 lemon; 100 g soft brown sugar or honey; 1 onion, finely chopped; 1 garlic clove, crushed

Preparation info

Makes
300 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Make this a few days before you need it, to allow the flavours to develop. Use it to baste chicken pieces or pork spare ribs just before they have finished cooking - utterly delicious. My other tip is to spread it lavishly over a rare minute steak, slapped between crusty French bread.

Ingredients

2 tablespoons vegetable oil
1 onion, finely chopped
1 garlic clove, crushed

Fish course
Sauce
Pescatarian

Method

Heat the oil in a frying pan and add the onion and garlic. Cook for 5 minutes until soft and lightly browned.
Add the remaining ingredients, except the salt and pepper, and simmer for 8–10 minutes. Add salt and pepper to taste and serve.