Mustard BBQ Sauce
Recipe and photo by Tami Ganeles Weiser
servings (1 1/2 cups total)
Prep Time: 10 minutes Cook Time: 20 minutes
This barbecue sauce is simple to make and packs a lot of flavor. It is perfect with many flavor dense proteins—beef, lamb, dark meat turkey or chicken, and tempeh. It’s also tasty on thinly sliced eggplant or thickly sliced summer squashes. And it's great as a dipping sauce on the side.
1 tablespoon canola oil
1 small red onion, peeled and diced
2 garlic cloves, peeled and crushed
½ jalapeño pepper, seeded and chopped (see Kitchen Tips)
¼ cup cider vinegar
½ cup ketchup
2 tablespoons Dijon mustard
¼ cup packed brown sugar
- Heat the canola oil in a medium-sized saucepan over moderately high heat. Add the onion and garlic and sauté, stirring, for about 3 minutes, until softened. Add the jalapeño and vinegar and stir for 1 minute. Stir in the ketchup, mustard, and sugar.
- Reduce the heat to low and simmer for 10 to 15 minutes, or until the sauce reaches the desired thickness.
- Refrigerate, tightly covered, in a bottle or jar.
- The chemicals in chili peppers that cause that wonderful feeling of heat on the tongue can cause a not-so-wonderful feeling if they get into your eyes—and can share the love with other foods on your menu. To avoid cross-contamination, avoid touching your face or eyes after cutting and trimming hot chilies. Change work surfaces and knives. Some cooks wear plastic gloves.
- We prefer to cook the long-cooking proteins (chicken, turkey, and even eggplant) without any sauce at first, over medium heat, with the fattiest or skin-covered side down first, to help keep the natural sugars from burning and allow time for thorough cooking. If it’s a quick-cooking item, like beef or tempeh, you can brush the sauce on just before you start cooking. No matter how you’ve cooked your items, slather on plenty of the sauce 1 to2 minutes before you plan to remove the item from grill, and you’ll be licking your lips waiting to pull it off the grill to eat.