Make it Yourself: Mustard and Barbecue Sauce

Tangy Mustard: The ingredient which brings the tang to mustard varies from one recipe to another.  You might like the zip of horseradish over the bite of cayenne--try these versions then invent your own from these ideas.

These mustard recipes also make fantastic gifts, either alone or in combination with other spices, seasonings and cheeses. Plan ahead for gift giving by saving pretty containers and crocks for the mustards, but do not freeze them.

You will need:

1 cup dry mustard

3/4 cup white wine vinegar

1/3 cup water

1/4 cup sugar

3 Tbsp brown sugar, lightly packed

2 tsp onion salt

1 tsp caraway seeds

2 eggs

1 Tbsp horseradish

Combine all ingredients except eggs and horseradish in the top of a double boiler. Cover and let stand for 5 hours at room temperature before cooking so the flavors will blend. 

In a separate bowl, lightly beat the eggs and stir them into the mustard mixture. Cook the mixture slowly over low heat, stirring constantly for 10 minutes or until the mixture thickens.

Stir in the horseradish, remove from heat, and cool for 10 minutes. or until the mixture thickens.

Hot Peppery Mustard:

You will need:

2/3 cup beer

1/2 cup dry mustard

2 Tbsp water

1 Tbsp sugar

2 tsps white wine vinegar

Combine all ingredients except the eggs in the top of a double boiler.

Cover and let stand for 3 hours at room temperature.

In a separate bowl, lightly beat the eggs and stir them into the mustard mixture.

Cook the mixture slowly over low heat, stirring constantly for 10 minutes or until it thickens.

Remove the mustard from the heat and cool for 10 minutes. Pour into a sterilized jar and refrigerate for 24 hours before using. Mustard will keep in the refrigerator for up to 3 months.

Tangy Barbecue Sauce--When this sauce is made up fresh it's great for brushing on chicken as the chicken is roasting or brushed on ribs.

You will need:

2 onions, sliced

2 green peppers, sliced

1 cup chopped celery

1/4 cup vegetable oil

1 cup Homemade Tomato Catsup

1 cup water

1/4 cup lemon juice

3 Tbsp Worcestershire sauce

2 Tbsp brown sugar

2 Tbsp vinegar

2 Tbsp mustard

In a large skillet, gently brown the onion, green pepper and celery in the oil. Stir in the rest of the ingredients and simmer uncovered for 20 minutes. Cool and store in a sterilized glass jar in the refrigerator. Sauce will keep well for 6 to 8 months.