Basic Mustard Barbeque Sauce Recipes

When making basic mustard barbeque sauce recipes, you need to start with the boldest mustard seed available to get the most tangy taste. For the most part, that will be a dark mustard seed. The punch of a mustard seed can be greatly compromised when processed, however, so choose the bottle you buy or make a mustard recipe carefully. Even the temperature of the water can change the pungency of the mustard.

Texture is another issue that needs to be addressed. Are you searching for a superfine, pasty-smooth hot sauce or a chunky chicken barbecue sauce? Mustard can be fine or coarse, as can barbecue sauce, but if you mix one coarse item and the other item is superfine you will still end up with an odd texture.

Mustard Barbeque Sauce Recipe
Ingredients You Will Need:
1 cup onion, minced
1 tablespoon butter
Juice of one lemon
¼ cup vinegar
1 tablespoon molasses
½ cup prepared mustard (see below)
Pepper

Sauté the onion in the butter, and then add the lemon juice. Add the vinegar, molasses, mustard and pepper, and simmer for about 5 to 10 minutes. Brush the barbecue sauce onto food on the grill.

For a sweeter barbecue, add about four tablespoons of honey. For a hotter sauce, add red pepper flakes to the mix.

Prepared Mustard
Ingredients You Will Need:
3 ounces brown mustard seeds
¼ cup brown sugar
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon turmeric
¾ cup water

Use a food processor to grind the mustard seeds. Add all ingredients, and form a thick paste. Strain it, and then store it in a sterilized glass jar in the refrigerator. Adding more pepper or red pepper flakes will make this mustard hotter. A splash of hot sauce will do the trick as well. But the key to whether your brown mustard seeds will retain their heat is in the water. Use hot water, and you will effectively remove the kick from the seeds. Use cold water, and the kick will be retained.