Barbecue sauce with mustard

Yield: 6 Servings

Measure Ingredient
½ cup Sugar
½ teaspoon Ground thyme
½ teaspoon Pepper
½ teaspoon Cornstarch
1 cup Molasses
1 cup Prepared mustard
¼ teaspoon Ground oregano
1 teaspoon Salt
⅛ teaspoon Cayenne pepper
½ cup Vinegar
1 cup Ketchup
2 tablespoons Oil

Combine first seven ingredients in a small saucepan. Stir in enough vinegar to make a paste. Combine molasses, ketchup, mustard, oil and remaining vinegar; add to herb paste. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Remove from heat; cool completely. Pour into a glass jar; cover tightly. Store refrigerated for up to 3 months. Baste over chicken, turkey, ham or hot dogs.

Yields: 4 cups From: "Taste of Home" Magazine but recipe from "Barbecuing and Sausage-Making Secrets" book Posted by: Debbie Carlson - Cooking Echo

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