Really, really smell good sweet mustard sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Granulated lite brown sugar |
| 2 | teaspoons | Mustard powder |
| ½ | teaspoon | Celery salt; stir the dry ingredients |
| ¼ | cup | Worcestershire |
| 3 | tablespoons | BALSAMIC VINEGAR |
| ¼ | cup | Clean water |
Directions
>From dry cup, then on to the liquid, measure into a small sauce pan: Bring to a boil just before serving, on account of the smell. It will be thin so use a spoon to parcel it out to the worthy. I dribbled this over Shake and Bake Pork Chops, ¾ inch thick, and the audience said that it would be even better over nekkid Pork Q. Obviously, I have my next assignment. This batch served four, and they complained that it was skimpy.
This is how we learn.
Posted to bbq-digest V5 #801 by jprather@... on Dec 31, 1997