My husband came across a recipe from Delish for Waffle Fry Nachos (I am building up to my take on that recipe) that he was very excited about trying, and I didn’t think it looked too too bad either, so, a little research and one of my two trips out of the house for the week, and we were good to go!
Mustard barbecue sauce is a South Carolina tradition, and is highly recommended for use with pulled pork and grilled chicken and, well, who knows what else, but I have a pint in the fridge, and it is nice, so…
It did, by the way, work a treat on the waffle fry nachos, so, let’s add potatoes to the list of food stuffs this sauce is good with.
•1/2 cup yellow mustard
•1/2 cup Dijon mustard
•1/4 cup honey
•1/4 cup rice vinegar
•1/4 cup brown sugar
•2 tbsp BBQ Sauce
•1 tbsp Worcestershire sauce
•1-1/2 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1/4 tsp Seasoned Salt
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
Note: feel free to use regular ketchup in place of barbecue sauce; skip the Dijon and use 1 cup of yellow mustard; and replace the rice vinegar with cider vinegar (more authentically South Carolina, I believe).
Stir all of the ingredients together in a medium pot, then bring to a simmer.
Reduce the heat and simmer, stirring often (I used a whisk) for 30 minutes.
Set aside to cool, then transfer to a jar, cover, and stash in the fridge until needed.
I ended up with one pint of sauce; more than enough for those nachos, and now…
mebbe a bit added to tonight’s Swedish meatballs and… hmmm… baked beans?