Showing posts with label Dijon mustard; mustard-based BBQ sauce. Show all posts
Showing posts with label Dijon mustard; mustard-based BBQ sauce. Show all posts
Monday, May 21, 2012
STRIKE GOLD-- SOUTH CAROLINA GOLD BBQ SAUCE, THAT IS
If you want to try a differently delicious barbecue
sauce for your vegan burger, seitan"ribz"and cutlets, or what-have-you, try this unique one:
South Carolina Gold BBQ Sauce
I'm re-posting this after pulling it because I thought it might be in my book World Vegan Feast, but it didn't make the cut. With barbecue and grilling season ahead, I thought it deserved a second reading, so to speak.
I hadn't heard of this sauce until I read a mystery novel by Kathy Reichs (I'm a longtime, avid mystery fiction fan), whose main character resides and works both in South Carolina and Montreal. In one book, her heroine, Temperance Brennan, brings the precious golden mustard-based BBQ sauce from South Carolina to
BTW, despite the fact that the main actress is a vegan, I really don't like the show "Bones", which is extremely loosely based on Ms. Reichs' novels. Read the novels-- they are far superior! And give this BBQ sauce a try-- it's one of the best I've ever made, takes very little effort to make, and it's so different from most BBQ sauces that it really makes an impression.
Printable Recipe
BRYANNA'S SOUTH CAROLINA GOLD BBQ SAUCE
BRYANNA'S SOUTH CAROLINA GOLD BBQ SAUCE
Servings: 10
Yield: about 2 1/2 cups
Yield: about 2 1/2 cups
I'm fairly certain that most cooks in South Carolina don't use Dijon mustard, but, what the heck-- it's our favorite and it works!
1 Tbs dark sesame oil
1/2 cup minced onion
1 jar (8 oz./250 mg) smooth Dijon mustard (One favorite brand is Grey Poupon; another is Maille)
3/4 cup brown sugar
3/4 cup cider vinegar
1/2 cup vegan broth
1 1/2 Tbs soy sauce
1 tsp Louisiana Hot Sauce (or more to taste)
1 bay leaf
1/2 tsp dried crumbled thyme
freshly-ground black pepper to taste
Heat the sesame oil in a small skillet and sauté the onions, stirring frequently, over medium heat until softened.
Combine all the other ingredients except the bay leaf in a medium saucepan with a whisk. Stir n the onions and add the bay leaf. Bring to boil. Turn down and simmer for 5-10 minutes, stirring occasionally. Remove the bay leaf. Pour into a jar, cover and refrigerate.
1 Tbs dark sesame oil
1/2 cup minced onion
1 jar (8 oz./250 mg) smooth Dijon mustard (One favorite brand is Grey Poupon; another is Maille)
3/4 cup brown sugar
3/4 cup cider vinegar
1/2 cup vegan broth
1 1/2 Tbs soy sauce
1 tsp Louisiana Hot Sauce (or more to taste)
(NOTE: A reader asked about subs...you can try any sort of hot sauce and
see what you think. Louisiana hot sauce is pretty vinegary, but it's not as if
the recipe uses that much of it. So go ahead and experiment!)
1 tsp liquid smoke1 bay leaf
1/2 tsp dried crumbled thyme
freshly-ground black pepper to taste
Heat the sesame oil in a small skillet and sauté the onions, stirring frequently, over medium heat until softened.
Combine all the other ingredients except the bay leaf in a medium saucepan with a whisk. Stir n the onions and add the bay leaf. Bring to boil. Turn down and simmer for 5-10 minutes, stirring occasionally. Remove the bay leaf. Pour into a jar, cover and refrigerate.
Nutrition Facts
Nutrition (per 1/4-cup serving): 108.3 calories; 20% calories from fat; 2.6g total fat; 0.1mg cholesterol; 481.6mg sodium; 146.8mg potassium; 21.3g carbohydrates; 1.0g fiber; 16.3g sugar; 20.2g net carbs; 1.6g protein; 2.2 points.
Nutrition (per 1/4-cup serving): 108.3 calories; 20% calories from fat; 2.6g total fat; 0.1mg cholesterol; 481.6mg sodium; 146.8mg potassium; 21.3g carbohydrates; 1.0g fiber; 16.3g sugar; 20.2g net carbs; 1.6g protein; 2.2 points.
Enjoy!
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