3/4 cup (175 ml) yellow mustard
3/4 cup (175 ml) red wine vinegar
1/4 cup (60 ml) sugar
1-1/2 tbsp (20 ml) butter
2 tsp (10 ml) salt
1/2 tsp (2 ml) Worcestershire
1-1/4 tsp (6 ml) black pepper
1/2 tsp (2 ml) Tabasco
combine ingredients in saucepan.
simmer 30 minutes over low heat.
Let stand 1 hour before using.
Refrigerate unused sauce.
I never thought that yellow mustard had much use in the world (except on a straight up classic hot dog, we will discuss on a later date), but since I have delved into the world of barbecue, this condiments usefulness has grown exponentially. My good friend Bryon thinks this is the best thing I make period. I think he's weird.
UPDATE: Hey, this is for Dr. Monkey von Monkerstein, or anyone else who might be watching there diet. The butter part in this recipe? I have almost always left out, in fact, it keeps much better if you do leave it out. if your inclined to have it in, mount the butter on the day of usage as opposed to making it a part of the original mix. but to be perfectly honest, I think the tartness is best served without the roundness of butter, and plays better off my pork rubs as such.