Molasses Mustard Sauce Recipes

MOLASSES MUSTARD CHICKEN RECIPE

Steps:

• Line a baking sheet with foil or parchment paper and drizzle over the Tbsp. of olive oil.
• In a medium bowl, whisk together the Rub Ingredients. Sprinkle over the chicken and rub in a bit. Place chicken on prepared baking sheet.
• Move oven rack to top position and broil chicken for 6 minutes on each side (12 minutes total). (Chicken could be baked instead - 375 F)
• In a small bowl, whisk together the Molasses Dijon Sauce ingredients.
• Remove chicken from oven and brush top sides with sauce; broil 1-2 minutes or until chicken is cooked through.
• Brush individual servings with additional sauce and serve.

CLASSIC BARBECUE SAUCE

Steps:

• In a medium saucepan, heat oil over medium. Add onion and cook until completely soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute.
• Add tomato paste and mustard; cook, stirring constantly, until paste turns a brick-red color, about 5 minutes. Add 2 cups water, tomato sauce, molasses, Worcestershire, vinegar, salt, and pepper and stir until smooth.
• Bring to a simmer; reduce heat to low and partially cover. Simmer, stirring occasionally, for 2 hours (thin with water if sauce becomes too thick). Season to taste with vinegar, salt, and pepper. Let cool completely before using.

MOLASSES MUSTARD

Steps:

• Mix the mustard seeds and spices in a bowl, pour the vinegar on top and leave to soak overnight.
• Place the mixture in a mortar and pound to a paste.
• Gradually work in the molasses.
• The finished mustard should resemble a stiff paste, so add extra vinegar if necessary.
• Store the mustard in sterilized jars in the fridge.
• Use within 4 weeks.

MUSTARD SAUCE

Steps:

• Beat egg and sugar in a saucepan over medium heat.
• Mix vinegar and mustard in a small bowl; slowly stir into the egg mixture.
• Cook and stir the mixture until hot.

ZIPPY BARBECUE SAUCE

Steps:

• Whisk the ketchup, water, molasses, Worcestershire sauce, white wine vinegar, Dijon mustard, brown sugar, salt, hot pepper sauce, granulated garlic, and black pepper together in a small heavy-bottomed saucepan and place over medium heat. Bring to a boil, reduce heat to low, and continue cooking at a simmer, stirring together, another 10 minutes. Remove from heat and allow to cool completely. Pour into a glass jar and store uncovered in the refrigerator for 8 hours or overnight. This allows the flavors to blend and reduce any sharpness from the vinegar.

GRILLED PORK TENDERLOIN WITH MOLASSES AND MUSTARD

Steps:

• Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours.
• Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145°F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes.
• Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.
• Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.

MUSTARD BARBECUE SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 15-20 minutes. Serve warm or cold.

PORK RIBS WITH MOLASSES-MUSTARD SAUCE

Steps:

• Cut ribs into 2- or 3- serving portions; place in 5 to 6 quart slow cooker. Sprinkle with salt and pepper. Pour water over ribs.
• Cover; cook on low setting for 8 to 9 hours.
• About 1 1/4 hours before serving, remove ribs from slow cooker. Drain and discard liquid from cooker.
• In a large bowl, combine molasses, mustard and vinegar; mix well. Dip ribs in sauce to coat; place in slow cooker. Pour any remaining sauce over ribs. Cover; cook on low setting for an additional hour.

SOUTH CAROLINA-STYLE MUSTARD SAUCE

Steps:

• Combine all ingredients in saucepan, and bring to boil. Reduce heat, and simmer until thick and richly flavored, about 10 minutes, stirring occasionally. Taste for seasoning, adding additional salt or corn syrup as desired. This sauce goes great with just about anything.

BARBECUE SAUCE WITH MUSTARD

Steps:

• Combine first seven ingredients in a small saucepan. Stir in enough vinegar to make paste. Combine molasses, ketchup, mustard, oil and remaining vinegar; add to herb paste. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Remove from heat; cool completely. , Pour into a glass jar; cover tightly. Store refrigerated for up to 3 months. Baste over smoked chicken, turkey, ham or hot dogs.

MOLASSES-MUSTARD GLAZE

Steps:

• Combine all ingredients in saucepan; bring to boil on medium-high heat, stirring frequently.
• Reduce heat to low; simmer 3 min., stirring occasionally.
• Use to brush onto chicken and ribs for the last few min. of the cooking time.

BOURBON MOLASSES SAUCE

Steps:

• Bring sugar and 2 tablespoons water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until caramel is dark amber. Remove from heat and stir in remaining 1/4 cup water, then stir in bourbon, butter, molasses, and salt. Return to heat and simmer, stirring, to dissolve any hardened caramel if necessary.