Roxy's S.C mustard sauce

roxy · Posted: Wed Feb 17 10 2:44 am Post subject:

Well, I think it will keep a lot longer than that.. You are using prepared mustard which, well has preservatives added to it unfortunately and vinegar and also you are cooking the mixture..

The onions and garlic will almost pickle as it were in the sauce so I dont see a problem keeping it as long as its placed into a clean container..

The question I got for ya is this.. Why would a batch of this sauce last more than 2 weeks.. If it does your not putting it on stuff.. Laughing

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solanabeacher · BBQ Super Fan Joined: 27 May 2009 Posts: 429

Roxy.........I make this stuff by the GALLON!

roxy · Posted: Wed Feb 17 10 3:13 pm Post subject:

AJP · Posted: Mon Feb 22 10 6:27 pm Post subject:

I made some of this sauce last night. I ran it through the blender to get it nice and smooth. I also added a bit of honey as I like a sweet kick also. Finally since I prefer a thick sauce I added a bit of corn starch to the mixture. All in all I am very happy with it, thanks.
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Canadian Bacon · Posted: Mon Feb 22 10 6:53 pm Post subject:

Roxy's Liquid Gold. Laughing

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roxy · Posted: Mon Feb 22 10 9:36 pm Post subject:

AJP · Posted: Mon Feb 22 10 9:39 pm Post subject:

MommasSmokeShack · Guest

I've been lurking on this forum for a few months now. My new FEC100 is due in before next weekend. I'm going to experiment with recipes & ease in to what will be hopefully a full time business in the near future. Please excuse the goofy questions ... but ... can you make a BIG batch of roxys sauce and freeze it? A couple people talked about canning it but then said they put it in the frig. Properly canned foods don't need refrigeration so are they canning or just putting them in sterilized jars for a better environment? Confused

THANKS to all who have taken the time to post and help out the newbies!!

CrazyChef · Posted: Sun Apr 18 10 7:48 pm Post subject:

MommasSmokeShack - I used to have a BBQ business and used this as one of my 3 sauces. I increased the amounts for a larger batch. To make it more shelf stable, I substituted granulated garlic and onion powder for the fresh garlic and onion.
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roxy · Posted: Sun Apr 18 10 8:58 pm Post subject:

I would make the batches as needed, nothing like fresh IMO. The sauce will keep for week as is.
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polock · Posted: Tue Apr 27 10 10:02 pm Post subject:

just made a bunch of this sauce for the low carb diet guy. instead of brown sugar, i added 5 packets of sun crystal sweetner, and about 1/2 tbsp off molasses. cut carbs and sugars way back, can't tell much difference. just a tip for you all Smile

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SmokeMonkey · Newbie Joined: 05 Mar 2006 Posts: 91

i made this and it's fantastic!

i didnt think it had enough oomph from the mustard so i added some more. very good tasting sauce. it's nice to make a sauce without tomatoes in any way!

Rowdy · Newbie Joined: 08 Jun 2010 Posts: 40 Location: New Jersey

wow this is good. i added some red pepper flake before blending.
gone in one day, have a gallons worth simmering as i type this..
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Brian Briggs · Posted: Tue Jun 22 10 11:57 pm Post subject:

I just tried your mustard sauce. I never thought I would like a mustard sauce but DAMN! That was great. I have now made your coleslaw, spicy apple sauce (my favorite), the rib glaze and now this. One question, when are ya making a cookbook?

roxy · Posted: Wed Jun 23 10 3:34 am Post subject:

dmike25 · Posted: Wed Jun 23 10 11:30 pm Post subject:

Jonesy · Newbie Joined: 03 Apr 2010 Posts: 28

Making this for next Saturdays PORKAPALOOZA! Sounds incredibly good! I'll keep you posted.

Brian Briggs · Posted: Mon Jul 05 10 2:16 am Post subject:

I made this sauce last week and it was a HUGE hit. Everyone loved it.

pyper · BBQ Fan Joined: 16 Jun 2008 Posts: 128 Location: S.C.

I live in the part of South Carolina near Georgia and they usually have mustard sauce, but I don't think it's native to this part of the state.

It's usually a pretty watery sauce.

I make my own by mixing yellow mustard, AC vinegar, honey, and Worcestershire sauce to taste. Maybe with a dab of molasses. More mustard than vinegar, which results in a thicker sauce than the BBQ places usually have.

But I don't cook it. Never would have thought of that. Maybe next time I make some up I'll split it and do some both ways. I suspect the cooked version will lack some of the subtlety of the uncooked -- the honey will definitely give up most of it's flavor to the cooking process.

EDIT::::

I made this sauce tonight, measuring carefully:

1/3 c mustard
1/3 c AC vinegar
1 T Olive Oil
1 T honey
1 t Worcestershire sauce

Whisked.

I took out part of it, added a smidge of water, and simmered it for 10 minutes. After 10 minutes I compared the cooked to the "raw." I greatly preferred the raw.

YMMV.

JoeDirte · Posted: Wed Sep 22 10 2:38 pm Post subject:

I really like roxy's sauce, but decided to alter the recipe a little for those who like a more sweeter sauce. Instead of 1cup cider vinegar I used 1/2cup cider vinegar and 1/2cup apple juice. I doubled the amount of brown sugar and substituted 2tsp sirracha for the tabasco. I could'nt stop eating the stuff and the crowd loved it