Mustard & Vinegar Sauce
Updated: Jan 21, 2021
This is a perfect sauce for pork. It’s got a little bit of tang and bite to it. I think this in an excellent sauce to serve with our Pork Belly recipe. I can also see this going great with ham or pulled pork.
Estimated Cook Time: 15 Minutes
Cook Date: August 30, 2020
1 cup organic ketchup (I prefer organic ketchup as it doesn’t contain high fructose corn syrup which is prone to burning over high heat)
1/3 cup apple cider vinegar with mother (without mother works as well)
¼ cup Dijon mustard
¼ cup Coke (you can use a dark beer, root beer, etc.)
½ teaspoon red pepper flakes
½ teaspoon coarse black pepper
½ teaspoon sugar
½ teaspoon onion powder
¼ teaspoon coarse kosher salt
Step 1: Combine all ingredients in a sauce pan and whisk to mix.
Step 2: Heat until simmering, whisking frequently, amount 8 minutes. Whisk until sauce thickens and favors are rich with a sharp tang.
Note: You can add more tang with vinegar or mellow the bite with more Coke.
Step 3: Store in an airtight jar in the refrigerator for 7-10 days.
Lessons Learned (Note: I will update this section to include your lessons learned from the comment section)