I’ve been craving a sauce to replace the tomato-ketchup based sauce I normally use to slather grilled chicken and pork. My grandfather used to make this sauce and I’ve always loved it. I think he found the recipe on a jar of Gulden’s Spicy Brown Mustard. I replaced the molasses with sorghum molasses and added a dose of hot sauce.
1/4 cup spicy brown mustard. I used Zatarain’s Creole Mustard, but your favorite will do
1/4 cup sorghum molasses (or cane syrup)
2 tablespoons red wine vinegar
1 teaspoon hot sauce (or to taste). I used Tabasco Habanero sauce.
Whisk all ingredients together. Slather on grilled meat about 10 minutes before removing from the grill. Serve leftover sauce at the table.