Barbecue sauce with mustard
6 Servings
Ingredients
Quantity | 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 |
Directions
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