Coarse salt (kosher or sea) and freshly ground black pepper
Instructions
Melt butter in a heavy non-reactive saucepan over medium heat.
Add the onion and garlic and cook until soft but not brown, about 3 minutes
Stir in mustard, brown sugar, vinegar and hot sauce and add ½ cup of water.
Let sauce simmer until thick and richly flavored, 6 – 10 Mins.
Taste for seasoning and add more hot sauce, salt and pepper to taste.
Recipe Notes
We use as a mop sauce for BBQ smoked pork shoulder and then serve on the side, as coleslaw dressing, on charcuterie boards, sauce for Oktoberfest pizza, and finally, in our bloody mary mix!