1 tablespoon butter
2 cloves garlic, minced
1/4 cup minced yellow onion
1/2 cup yellow mustard
1/3 cup palm sugar packed (can substitute brown sugar)
1/3 cup apple cider vinegar
1 tablespoon Louisiana-style hot sauce
salt and pepper to taste
In a small saucepan melt the butter over medium heat. Add the garlic and onion and sweat briefly, about 30 seconds. Pour in the yellow mustard, palm sugar, apple cider vinegar, and the hot sauce. Simmer over medium-low heat for 10 minutes. Pulse with an immersion blender until smooth, and then season with salt and black pepper.
Serve with your favorite barbecued meats. Baste ribs with it on a medium grill flipping and continuing to baste until the ribs are hot and the sauce is caramelized. Add it to smoked shredded pork shoulder until coated with extra on the side. This will keep for up to a month in an airtight container.
Makes 8 servings.
...one plate at a time.
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