Tangy Mustard Sauce for Pulled Pork and More
Equipment
- Medium nonreactive saucepan,
- whisk,
Ingredients
- 1 cup cider vinegar
- 1 cup yellow mustard
- 3 tablespoons dark brown sugar
- Heaping ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- 4½ teaspoons chili powder
- 1 teaspoon hot sauce such as Frank’s Red Hot Sauce
- 2¼ teaspoons soy sauce
Instructions
- n a medium nonreactive saucepan, whisk together all the ingredients.
- Place the saucepan over medium-high heat and bring the mixture to a boil, stirring often.
- Once it reaches a boil, turn off the heat.
- Use immediately or let the sauce cool and store it in an airtight container in the refrigerator for up to 4 weeks.
Notes / Tips / Wine Advice:
Wine Advice:
The tangy and slightly spicy flavor of this mustard sauce pairs well with a crisp white wine like a Sauvignon Blanc or a dry Riesling. If you prefer red wine, a light-bodied red like a Pinot Noir could complement it nicely.Nutritional Information
Serving: 2 tablespoons | Calories: 30 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 1 g | Fiber: 1 g | Sugar: 13 g
