The inspiration for this sauce is from Evan LeRoy – who took the concept from Salt Lick BBQ – only I slightly modified it for my own taste preferences.
This sauce is great on BBQ and is great for grilling too (due to the vegetable oil).
Ingredients and Equipment Needed for Mustard BBQ Sauce
Equipment You’ll Need:
- A scale accurate to 0.1g (for the Xantham Gum)
- Medium Pot(s)
- Immersion Blender – to emulsify the vegetable oil/xantham gum with the sauce
Ingredients:
- 3/4 Cup Yellow Mustard (Any Brand)
- 3/4 Cup White Sugar
- 1 Tbsp Coarse Ground Black Pepper
- 1/2 Tsp Ground Cumin
- 1/2 Tbsp Granulated Garlic
- 1/3 Cup Worcestershire Sauce
- 1/4 Cup Frank’s Red Hot
- 8 Tbsp White Vinegar
- 1 Cup Vegetable Oil
- 1/2 g Xantham Gum
Evan’s version uses Apple Cider Vinegar and White Vinegar.
I find that a lot of people aren’t big fans of ACV where I live – myself included – so I omitted it and added a tad more white vinegar.
Combine the Liquid Ingredients, Spices, and Sugar
In a medium pot combine:
- 1/3 Cup Worcestershire Sauce
- 8 Tbsp White Vinegar
- 3/4 Cup White Sugar
- 1 Tbsp Ground Black Pepper
- 1/2 Tsp Cumin
- 1/2 Tbsp Granulated Garlic
Ensure the sugar dissolves and is well combined.
Bring this mixture to a simmer – essentially once it starts to steam – then take off the heat.
Combine the Mustard and Frank’s Red Hot
In a separate pan combine the Yellow Mustard and Frank’s Red Hot.
Once combined, take your simmered mixture above and puree this into the yellow mustard and Frank’s with your immersion blender.
At this stage you’ll notice that the sauce is loose and viscous.
This consistency is fixed in the next step.
Combine the Vegetable Oil and Xantham Gum
In a bowl combine:
- 1/2g of Xantham Gum (measured with a scale)
- 1 Cup of Vegetable Oil
Once these are combined, emulsify this liquid into the mixture above with your immersion blender.
The sauce should look like this when you’re all done:
From there you can transfer to a non-reactive container to use later.
Mustard BBQ Sauce
Tangy with a Kick of Heat
Prep Time5 minutes mins
Active Time5 minutes mins
Total Time10 minutes mins
Combine the Liquid Ingredients, Spices, and Sugar
In a medium pot combine the ingredients in the specified quantities listed below and bring to a slight simmer. Essentially allow the mixture to steam or until aromatic. You'll smell the vinegar, pepper, cumin, and Worcestershire sauce. You also want to ensure the sugar is fully dissolved and well combined. 3/4 Cup White Sugar, 1 Tbsp Coarse Ground Black Pepper, 1/2 Tsp Ground Cumin, 1/3 Cup Worcestershire Sauce, 8 Tbsp White Vinegar, 1/2 Tbsp Granulated Garlic
Combine the Mustard and Frank's Red Hot
In a separate bowl combine the yellow mustard and Frank's Red Hot.
3/4 Cup Yellow Mustard, 1/4 Cup Frank's Red Hot
Once combined, add to the mixture above and use your immersion blender to puree the mixture together.At this stage the sauce will be somewhat loose.
Combine the Vegetable Oil and Xantham Gum
In a separate bowl combine the Xantham gum and Vegetable oil. Ensure the Xantham Gum is fully dissolved. 1 Cup Vegetable Oil, 1/2 g Xantham Gum
Once fully combined, use your immersion blender to emulsify the Vegetable oil and Xantham gum with your sauce mixture.Once well combined you'll notice the sauce is more setup and the sauce ingredients are far more tame. Transfer this sauce to a mason jar or similar non-reactive container.
