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Mustard BBQ Sauce

Tangy with a Kick of Heat
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Prep Time5 minutes
Active Time5 minutes
Total Time10 minutes

Ingredients

  • 3/4 Cup Yellow Mustard
  • 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

Instructions

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.