This week, refer to page 42 in our book “A Taste of Utica” for the recipe “Jessie’s Mustard BBQ Sauce” posted by Jessie. 

Jessie says “When I cook this sauce I double the recipe and can the sauce in 12 half pint jars.  My family eats this sauce on everything from hamburger to ribs.  Anywhere you would use mustard this sauce would be great.”

Ted and I agree with Jessie.  This sauce is great. It has kick.  It has tang.  It has a unique flavor that creeps up on you after that initial mustard taste.  If you like mustard, you’ll LOVE this sauce.  Beware! The flavors intensify the second day. It’s all good. 

*This recipe yielded approximately 4 1/2 cups.

• 3 cups yellow mustard
• 2 cups red wine vinegar (must not substitute any other)
• 1 cup Splenda (test for taste)
• 2 TBS butter
• 1 tsp seasoned salt  – I used “Spike”
• 1 tsp Worcestershire sauce
• 1 tsp black pepper
• 1 finely chopped onion (Jessie uses a blender)
• 1 tsp “Texas Pete”

Directions:

Cook the onion, butter, seasoned salt (Spike) and pepper in a sauce pan until the onion is tender. * I cooked this on medium heat for 8 minutes.

Add the remaining ingredients in the saucepan and cook on medium high until the sauce starts to bubble. 

Simmer 30 minutes over low heat stirring often with a wire whisk (the sauce will thicken on the bottom of the pan and does need to be stirred). 

Let stand 1 hour before using.  Refrigerate unused sauce.

*I over exposed that shot and had to work it in somehow because I kind of liked it