BARBECUE SAUCES - MUSTARD-BASED / VINEGAR-BASED

 BARBECUE SAUCES 

Makes: 1 QUART (0.9 L)

MUSTARD-BASED

Mustard-based barbecue sauce is traditional in parts of South Carolina and Georgia—some historians think that’s because these areas had a high population of German immigrants who came over in the 1700s and brought their tastes along with them.

ingredients:

2 cups (480 ml) distilled white vinegar
2 teaspoons freshly ground black pepper2 teaspoons granulated sugar
2 teaspoons red pepper flakes
2 teaspoons ground chili powder
1 cup (220 g) packed dark brown sugar
2½ cups (600 ml) prepared yellow mustard
¼ cup (60 ml) ketchup

In a large heavy saucepan or stockpot, combine all the ingredients and whisk well. Cook over low heat for 20 minutes, whisking occasionally to combine. Do not bring the mixture to a boil. Let the sauce cool completely, about 30 minutes, then funnel it into a refrigerator-safe container. The sauce will keep, refrigerated, for up to a year.

VINEGAR-BASED

This is the basic formula for a classic vinegar sauce. You can add any or all of the following optional ingredients based on your personal flavor preferences: 

• 1 cup (240 ml) ketchup, 
• ½ cup (120 ml) hot sauce, 
• ½ cup (100 g) sugar. 

Follow the exact same procedure, adding the extra ingredients to the pot with the others.

ingredients:

1 quart (0.9 L) distilled white vinegar
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1 tablespoon red pepper flakes

In a large heavy saucepan or stockpot over medium heat, combine all the ingredients. Stir to dissolve the salt completely, cooking for 3 to 5 minutes of constant stirring. Do not bring the mixture to a boil. When the salt is thoroughly dissolved and the spices have infused the vinegar with their flavor, remove from the heat and let the sauce cool completely, about 30 minutes. Funnel the sauce into a refrigerator-safe container. The sauce will keep, refrigerated, for up to a year.