Really, really smell good sweet mustard sauce

Yield: 1 Servings

Measure 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

>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

Similar recipes