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Grownup Mustard Sauce Recipe

mustard barbecue sauce on burger
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In South Carolina BBQ sauces feature mustard. Here's a recipe that amps up the flavor with herbs. This sauce is fine for ribs but it is especially good on pulled pork, pork chops, baked potatoes, pretzels, hot dogs, and so much more. Click here to calculate how much sauce you need and for tips on saucing strategies.
Course:
Sauces and Condiments
Cuisine:
American
difficulty scale

Makes:

About 2 cups/473 ml
Servings: 16 2-tablespoon servings

Takes:

Prep Time: 5 minutes
Cook Time: 30 minutes

Ingredients

US Customary - Metric
  • ½ cup onions finely minced
  • 3 tablespoons sweet red pepper finely minced
  • 2 cloves garlic crushed
  • ½ teaspoon whole dried rosemary leaves crushed in a mortar and pestle
  • 1 teaspoons celery seeds (not celery salt)
  • 2 tablespoons vegetable oil
  • 1 teaspoons finely ground black pepper
  • 1 teaspoons hot pepper flakes or mild hot sauce
  • 1 teaspoons dried thyme leaves
  • 1 cup prepared Dijon-style mustard
  • ¼ cup lemon juice
  • ¼ cup cider vinegar
  • ½ cup packed dark brown sugar
  • 3 tablespoons honey
  • 2 teaspoons tomato paste
  • 1 teaspoon powdered mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon chicken bouillon granules or 1 cube dissolved in 1 ounce (29.6 ml) of water
Notes:
About the hot pepper flakes. Double the amount for medium heat, and triple it for hot.
Optional. Garnish with minced fresh sweet red bell peppers or, if you like the heat, minced red jalapeño. In the picture above the ribs are also garnished with caramelized onions.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. Mince the onions and peppers, and mince or crush the garlic. Crush the rosemary leaves into bits and powder. Lightly crush the celery seeds.
  • Fire up. Put the oil into a 1-quart sauce pan, and warm it on medium-low heat. Add the onion and sweet red peppers and sweat them until the onions are limp, 5 to 6 minutes. Add the garlic and cook it for about a minute. Add the celery seed, black pepper, pepper flakes, and thyme. Cook, stirring, for about 3 minutes in order to develop and extract their flavors.
  • Finish. Add the remaining ingredients and mix thoroughly. Bring to a low boil for 3 minutes, stirring frequently to keep the sugar from burning or sticking to the bottom. Simmer on low for another 15 minutes.
  • Add the dry ingredients except the brown sugar. Cook, stirring, for about 3 minutes in order to develop and extract their flavors.

Nutrition per Serving

Calories: 86kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 226mg | Potassium: 80mg | Fiber: 1g | Sugar: 14g | Vitamin A: 118IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg