The Special Sauce

We were young, in graduate school, and barely scraping by.  So when an older couple invited us for supper, we eagerly accepted.

On the menu was barbecued chicken, but with a sauce unlike any I had ever tasted before or after.  Our hostess graciously shared the recipe–a gift more appreciated than even that delicious meal.  It quickly became my own special sauce.

Tangy Mustard Barbecue Sauce has a refreshingly unique flavor with just the right touch of heat.  “You should bottle and sell this stuff,” is a comment I often hear.  Maybe in another lifetime, but for today, let’s just start the grill!

This recipe will make enough sauce for at least a full chicken.  Double the recipe and you’ll have enough for dipping and for leftovers.

Mustard Barbecue Sauce

1 Stick of butter

6 Tablespoons of yellow mustard

3 Tablespoons of Worcestershire Sauce

2 Tablespoons of Apple Cider Vinegar

1 Tablespoon of Sugar (You could substitute honey or an alternative sweetener)

A liberal dash of red hot sauce, adjusting to taste

Melt the butter in a small sauce pan over low heat.  Add the remaining ingredients, stirring carefully.  Bring to a boil; reduce the heat; and simmer for  a minute or two.

When I grill my chicken, I wait until the last 15 minutes to brush on this sauce.  I have also used this on roasted chicken, adding it about 30 minutes before the end of my cooking time. 

And now that you have my recipe, what will you put it on?  Better hurry up!  Chicken Pick-up Days are almost here.  Have you ordered enough for your freezer?