In South Carolina, mustard-based barbecue sauce reigns supreme; ours gets a sophisticated twist with whole-grain mustard and an IPA splash. Squirt some over pulled pork or your weekday ham sandwich.
Makes: makes 2 1⁄2 cupsIngredients:
- 1⁄2 stick unsalted butter
- 1 medium onion, minced
- 2 garlic cloves, minced
- 2 cups yellow mustard
- 1⁄2 cup IPA
- 2 teaspoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1⁄4 teaspoon cayenne pepper, or more to taste
In a small saucepan over medium heat, melt the butter. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring, for 15 seconds. Stir in mustard, beer, brown sugar, Worcestershire sauce and cayenne. Bring to a simmer and cook over low until thickened, about 20 minutes. Season with salt.